Title:
SAUCE ADHESIVE PROPERTY IMPROVING AGENT, SAUCE ADHESIVE PROPERTY IMPROVING METHOD, AND MANUFACTURING METHOD FOR FOOD PRODUCT WITH SAUCE
Document Type and Number:
WIPO Patent Application WO/2022/190477
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a sauce adhesive property improving agent for improving an adhesive property of a sauce when the sauce is caused to adhere to a food product such as pasta. Provided is a sauce adhesive property improving agent having a fat content of 80-100 mass%, and a viscosity of 60-4000 mPa⋅s (25°C).
Inventors:
WATANABE TAICHI (JP)
OKADA TAKAHIRO (JP)
KASAI MICHIO (JP)
OKADA TAKAHIRO (JP)
KASAI MICHIO (JP)
Application Number:
PCT/JP2021/043719
Publication Date:
September 15, 2022
Filing Date:
November 30, 2021
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23D9/00; A23L7/109; A23L23/00
Domestic Patent References:
| WO2021025047A1 | 2021-02-11 | |||
| WO2015194251A1 | 2015-12-23 |
Foreign References:
| JP2016152782A | 2016-08-25 | |||
| JP2020048552A | 2020-04-02 | |||
| JP2015100355A | 2015-06-04 | |||
| JP2013202002A | 2013-10-07 | |||
| JP2005278503A | 2005-10-13 | |||
| JP2021035356A | 2021-03-04 | |||
| JP2021151224A | 2021-09-30 |
Other References:
"Science of fats and oils (Science Series of Food and Health) 1st edition", 25 October 2015, ASAKURA PUBLISHING, ISBN: 978-4-254-43552-8, article TOTANI, YOICHIRO ET AL.: "2.1.3 Viscosity", pages: 16 - 18, XP009540712
Attorney, Agent or Firm:
TSUJITA, Tomoko et al. (JP)
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