HIGHLY VISCOUS SEASONING COMPOSITION FOR DRESSING ON FOOD

PROBLEM TO BE SOLVED: To obtain a seasoning composition for dressing having excellent production characteristics filling characteristics and releasability (take-out easiness) from a packaging material (container). SOLUTION: This highly viscous seasoning composition for dressing having an oil layer o...

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Bibliographische Detailangaben
1. Verfasser:	NAGAMINE TSUYOSHI
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 obtain a seasoning composition for dressing having excellent production characteristics filling characteristics and releasability (take-out easiness) from a packaging material (container). SOLUTION: This highly viscous seasoning composition for dressing having an oil layer on the surface is produced by using an oil-and-fat in combination with a seasoning composition for dressing prepared from starch and mixing and kneading the components. The seasoning composition has a viscosity of ≥200 cp in a state diluted at the normal dilution ratio for cooking and has the oil layer on the surface and, accordingly, it is free from adhesion to the production and filling apparatuses and the container and has excellent production characteristics, filling characteristics and releasability from the packaging material (container) compared with conventional highly viscous seasoning compositions. COPYRIGHT: (C)2003,JPO