Title:
RETORT SAUCE
Document Type and Number:
Japanese Patent JP3096224
Kind Code:
B2
Abstract:
PURPOSE: To obtain a sauce suitable for a pasta sauce, a gratin, etc., by using an aqueous protein raw material, an oil and fat raw material and a quality improver composed of lysolecithin, xanthan gum and a modified starch, causing neither separation nor stringiness of oils and fats, having smoothness.
CONSTITUTION: This retort sauce is obtained by using an aqueous protein raw material, an oil and fat raw material and a quality improver composed of lysolecithin as a substance prepared by treating a lecithin extracted from an animal/a vegetable such as yolk, bovine brain, soybean, rapeseed, etc., with phospholipase as an enzyme and cutting a fatty acid from phospholipid, xanthan gum and a modified starch. A yolk lecithin may be used instead of lysolecithin.
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Inventors:
Katsuhiro Tsumaya
Takeshi Sanhiroki
Koji Mochizuki
Jun Kanamaru
Takeshi Sanhiroki
Koji Mochizuki
Jun Kanamaru
Application Number:
JP13232895A
Publication Date:
October 10, 2000
Filing Date:
May 30, 1995
Export Citation:
Assignee:
Kewpie Corporation
International Classes:
A23L23/00; (IPC1-7): A23L1/39
Domestic Patent References:
| JP4121160A | ||||
| JP767591A | ||||
| JP61234762A |
Other References:
【文献】欧州特許出願公開628256(EP,A1)