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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
1. Verfasser: NAGAMINE TSUYOSHI
Format: Patent
Sprache:eng
Schlagworte:
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator NAGAMINE TSUYOSHI
description 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
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2003274894A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2003274894A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2003274894A3</originalsourceid><addsrcrecordid>eNrjZLD08HT38IlUCPMMdvYPDVYIdnUM9vfz9HNXcPb3DfAP9gzx9PdTcPMPUnAJcg0OBkmA-f4uPAysaYk5xam8UJqbQcnNNcTZQze1ID8-tbggMTk1L7Uk3ivAyMDA2MjcxMLSxNGYKEUA_rMpeQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>HIGHLY VISCOUS SEASONING COMPOSITION FOR DRESSING ON FOOD</title><source>esp@cenet</source><creator>NAGAMINE TSUYOSHI</creator><creatorcontrib>NAGAMINE TSUYOSHI</creatorcontrib><description>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</description><edition>7</edition><language>eng</language><subject>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</subject><creationdate>2003</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20030930&amp;DB=EPODOC&amp;CC=JP&amp;NR=2003274894A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20030930&amp;DB=EPODOC&amp;CC=JP&amp;NR=2003274894A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NAGAMINE TSUYOSHI</creatorcontrib><title>HIGHLY VISCOUS SEASONING COMPOSITION FOR DRESSING ON FOOD</title><description>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</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD08HT38IlUCPMMdvYPDVYIdnUM9vfz9HNXcPb3DfAP9gzx9PdTcPMPUnAJcg0OBkmA-f4uPAysaYk5xam8UJqbQcnNNcTZQze1ID8-tbggMTk1L7Uk3ivAyMDA2MjcxMLSxNGYKEUA_rMpeQ</recordid><startdate>20030930</startdate><enddate>20030930</enddate><creator>NAGAMINE TSUYOSHI</creator><scope>EVB</scope></search><sort><creationdate>20030930</creationdate><title>HIGHLY VISCOUS SEASONING COMPOSITION FOR DRESSING ON FOOD</title><author>NAGAMINE TSUYOSHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2003274894A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2003</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>NAGAMINE TSUYOSHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NAGAMINE TSUYOSHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>HIGHLY VISCOUS SEASONING COMPOSITION FOR DRESSING ON FOOD</title><date>2003-09-30</date><risdate>2003</risdate><abstract>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</abstract><edition>7</edition><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng
recordid cdi_epo_espacenet_JP2003274894A
source esp@cenet
subjects 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
title HIGHLY VISCOUS SEASONING COMPOSITION FOR DRESSING ON FOOD
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T18%3A39%3A08IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=NAGAMINE%20TSUYOSHI&rft.date=2003-09-30&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2003274894A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true