Title:
PREPARATION OF HAMBURGER SAUCE HAVING STABLE VISCOSITY
Document Type and Number:
Japanese Patent JPH02215368
Kind Code:
A
Abstract:
PURPOSE: To prepare a hamburger sauce having moderate physical properties as well as storage stability by adding starch treated with phosphoric acid in combination with starch treated with acetic acid to a sauce raw material.
CONSTITUTION: The objective sauce for hamburger contains starch treated with phosphoric acid and starch treated with acetic acid. The concentrations of the phosphoric acid-treated starch and acetic acid-treated starch in the sauce are about 1.5-2.3% and about 2.0-3.2%, respectively. There is no particular restriction in the method and order of the addition of the phosphoric acid-treated starch and acetic acid-treated starch to the sauce.
Inventors:
SAKATA MASAO
MOTOJIMA SHIGEMI
NISHIKAWA ATSUO
MOTOJIMA SHIGEMI
NISHIKAWA ATSUO
Application Number:
JP3572789A
Publication Date:
August 28, 1990
Filing Date:
February 15, 1989
Export Citation:
Assignee:
AJINOMOTO KK
International Classes:
A23L23/00; (IPC1-7): A23L1/39