Title:
RETORT PASTA SOURCE
Document Type and Number:
Japanese Patent JP2004215540
Kind Code:
A
Abstract:
To prepare retort pasta sauce which keeps constant viscosity even when made into a retort product by sterilization under heating, not only does not separate mayonnaise added, but also has refreshing feeling when combined with cooled pasta (cold pasta) and finishes a pasta dish having body of mayonnaise flavor.
The retort pasta sauce contains gum as a thickener and/or emulsification adjuvant, is mixed with 5-20% thermostable mayonnaise based on the whole raw materials of sauce (except ingredients) and is adjusted to pH 4.5-6.0.
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Inventors:
OHARA HIROBUMI
Application Number:
JP2003005330A
Publication Date:
August 05, 2004
Filing Date:
January 14, 2003
Export Citation:
Assignee:
Q P CORP
International Classes:
A23L23/00; A23L27/60; (IPC1-7): A23L1/39; A23L1/24
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