Title:
SAUCE COMPOSITION
Document Type and Number:
Japanese Patent JPS60203171
Kind Code:
A
Abstract:
PURPOSE: To provide a composition containing specific amounts of pasty UMEBOSHI (pickled plum fruit), SHIBA-ZUKE (assorted vegetables hashed and pickled in salt) and dried tangle, having excellent palatability, and suitable as a sauce for pasta such as spaghetti.
CONSTITUTION: The objective sauce composition is composed of 30W70(wt)% pasty UMEBOSHI, 25W65% SHIBA-ZUKE and 0.5W6%, preferably 2W3% dried tangle. Addition of ≤6% ethanol is preferable for suppressing the proliferation of yeast.
Inventors:
YOSHIDA MIEKO
SHIRAISHI KATSUJI
SUZUKI YOSHIO
SHIRAISHI KATSUJI
SUZUKI YOSHIO
Application Number:
JP5993684A
Publication Date:
October 14, 1985
Filing Date:
March 28, 1984
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO
SHIYOUDA SHIYOUYU KK
SHIYOUDA SHIYOUYU KK
International Classes:
A23L23/00; A23B7/10; A23L19/00; A23L19/20; (IPC1-7): A23B7/10; A23L1/212; A23L1/218; A23L1/39
Attorney, Agent or Firm:
Ariga Miyuki
Previous Patent: POWDERY SAUCE COMPOSITION
Next Patent: NUTRIENT FOOD ADMINISTERED ORALLY OR THROUGH TRACT
Next Patent: NUTRIENT FOOD ADMINISTERED ORALLY OR THROUGH TRACT