Title:
VISCOUS FOOD SEASONING COMPOSITION, AND METHOD FOR PRODUCING VISCOUS FOOD USING THE SAME
Document Type and Number:
Japanese Patent JP2016123319
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a seasoning capable of preparing green curry with smooth texture one dish by one dish.SOLUTION: A viscous food seasoning composition includes a food which contains amylase and 1 mass% or more of solid fat, and has a water-soluble pigment, an oil-soluble pigment and a thickening action excluding starch, and has a moisture content of 10 mass% or less. A viscous food which is selected from green curry, red curry and yellow curry produced using the viscous food seasoning composition is also provided.SELECTED DRAWING: None
More Like This:
| JP2012200160 | FLAVOR RETAINER |
| WO/2021/020517 | PLANT BODY CONTAINING NOVEL STEVIOL GLYCOSIDE |
| JP2023515562 | flavored composition |
Inventors:
HASEGAWA SEI
SATO KAEKO
SAKATA MITSUNORI
WATABE YASUO
SATO KAEKO
SAKATA MITSUNORI
WATABE YASUO
Application Number:
JP2014266224A
Publication Date:
July 11, 2016
Filing Date:
December 26, 2014
Export Citation:
Assignee:
S & B FOODS INC
International Classes:
A23L27/00; A23L23/00
Domestic Patent References:
| JPH10262596A | 1998-10-06 | |||
| JP2009095254A | 2009-05-07 | |||
| JP2002136275A | 2002-05-14 | |||
| JPH1057024A | 1998-03-03 | |||
| JP2008271985A | 2008-11-13 |
Attorney, Agent or Firm:
Kenichi Morita
Kenjiro Yamaguchi
Hironori Nagayama
Yuzaki Ozaki
Kenjiro Yamaguchi
Hironori Nagayama
Yuzaki Ozaki