Title:
FOOD SAUCE AND MANUFACTURING METHOD THEREOF
Document Type and Number:
WIPO Patent Application WO/2020/245928
Kind Code:
A1
Abstract:
This food sauce contains: 0.4-7 mass% starch which contains at least 99 mass% amylopectin; fatty acid esters; and 3.5-15 mass% of an oil with a melting point of 35°C or higher. This manufacturing method of a food sauce involves a step for mixing the aforementioned starch, the fatty acid esters and the oil to obtain a mixture, and a step for heating said mixture. Preferably, the mixing step involves a step for preparing an oil-containing liquid that contains the aforementioned oil without containing the starch or the fatty acid esters, a step for homogenizing the oil-containing liquid to obtain a homogenized liquid, and a step for mixing the homogenized liquid with the starch and the fatty acid esters. This food sauce has excellent microbial safety, is not prone to spoiling even when placed in a relatively high-temperature distribution environment, and has excellent texture with good compatibility with solid foods.
Inventors:
WATANABE TAKENORI (JP)
KIMURA RYUSUKE (JP)
ITO EIICHI (JP)
SEKIGUCHI NOBUMI (JP)
KIMURA RYUSUKE (JP)
ITO EIICHI (JP)
SEKIGUCHI NOBUMI (JP)
Application Number:
PCT/JP2019/022236
Publication Date:
December 10, 2020
Filing Date:
June 04, 2019
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A23L23/00
Foreign References:
| JPH08266252A | 1996-10-15 | |||
| JPH01174363A | 1989-07-10 | |||
| JP2008092867A | 2008-04-24 | |||
| JP2014023520A | 2014-02-06 | |||
| JPH10327822A | 1998-12-15 | |||
| JP2017148066A | 2017-08-31 |
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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