TOMATO KETCHUP WITH IMPROVED STORAGE STABILITY

The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup. 本申请涉及具有提高的储存稳定性的番茄酱以及增强番茄酱的储存稳定性的方法。

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Bibliographische Detailangaben
Hauptverfasser:	SHIM DONG-SEOK, PARK SEUNG-WON, JUNG DONGUL, CHOI JONG-MIN, LEE IN, BYUN SUNG-BAE
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup. 本申请涉及具有提高的储存稳定性的番茄酱以及增强番茄酱的储存稳定性的方法。