PASTA SAUCE AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide pasta sauce excellent in getting entangled in a food material such as noodles, forming uniformly sticking sauce, and having smooth palate feeling and good melting feeling in the mouth. SOLUTION: The pasta sauce contains a water-soluble cellulose ether, a dry devil�...

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Hauptverfasser:	MITSUNAGA KENJI, IWAI KAZUMI
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 provide pasta sauce excellent in getting entangled in a food material such as noodles, forming uniformly sticking sauce, and having smooth palate feeling and good melting feeling in the mouth. SOLUTION: The pasta sauce contains a water-soluble cellulose ether, a dry devil's tongue processed product and/or starch. The water-soluble cellulose ether comprises preferably at least one kind selected from methyl cellulose, ethyl cellulose and a hydroxyalkyl alkylcellulose. The method for producing the pasta sauce comprises adding the water-soluble cellulose ether to a water-based material heated to 40-100°C, stirring and dissolving while cooling the mixture to ≤20°C, adding the dry devil's tongue processed product and/or starch, and further heating to 40-100°C and stirring the product. COPYRIGHT: (C)2005,JPO&NCIPI