METHOD FOR PRODUCING LIQUID SEASONING COMPRISING INGREDIENT MATERIALS AND/OR EDIBLE OILS AND FATS

PROBLEM TO BE SOLVED: To fill ingredient materials or edible oils and fats formulated in a low-viscosity liquid seasoning by the same amount in a packaging container. SOLUTION: This liquid seasoning comprises the ingredient materials and/or edible oils and fats and further a thickening stabilizer. T...

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Bibliographische Detailangaben
Hauptverfasser:	NAGABORI TAKASHI, SHINPO TOMOKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To fill ingredient materials or edible oils and fats formulated in a low-viscosity liquid seasoning by the same amount in a packaging container. SOLUTION: This liquid seasoning comprises the ingredient materials and/or edible oils and fats and further a thickening stabilizer. The viscosity of the liquid seasoning after removing the ingredient materials and/or edible oils and fats is 20-500 mPa.s (25 deg.C). The method for producing the liquid seasoning comprising the ingredient materials and/or edible oils and fats comprises adjusting the temperature of the whole liquid seasoning to 1-20 deg.C, then stirring the whole liquid seasoning, uniformly dispersing the ingredient materials and/or edible oils and fats in the whole liquid seasoning and then filling the liquid seasoning in the packaging container when the liquid seasoning is filled in the packaging container.