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Title:
RETORT SAUCE FOR CARBONARA
Document Type and Number:
Japanese Patent JP2009159992
Kind Code:
A
Abstract:

To provide retort sauce for carbonara having relatively low viscosity even when containing egg yolk and natural cheese in high concentration while subjected to retort treatment, and also kept in smooth condition.

The retort sauce for carbonara contains 1.0 wt.% of the egg yolk in terms of raw egg yolk and 1.0 wt.% of cheese in terms of natural cheese to the whole of the sauce part except for ingredients, and comprises xanthan gum: wherein the viscosity of the sauce part is 3.5 Pa s at a product temperature of 60C.


Inventors:
IWAO YURI
TAKEUCHI MASATOSHI
YAMAZAKI TOMOMI
Application Number:
JP2009103653A
Publication Date:
July 23, 2009
Filing Date:
April 22, 2009
Export Citation:
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Assignee:
Q P CORP
International Classes:
A23L23/00
Domestic Patent References:
JPH04287666A1992-10-13
JP2001178417A2001-07-03
JPH10257871A1998-09-29
JP2002355011A2002-12-10
JP2001186853A2001-07-10
JP2004502439A2004-01-29
JP2000050838A2000-02-22
JPS6024160A1985-02-06
JPS62296865A1987-12-24
JPH08266253A1996-10-15
JPH09234039A1997-09-09
JP2000139343A2000-05-23
JP2000152749A2000-06-06
JPS63237738A1988-10-04
JPH10262559A1998-10-06
JPH10108652A1998-04-28
JP2005198550A2005-07-28



 
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