CONCENTRATED SEASONING COMPOSITION

To provide a concentrated seasoning composition usable as a seasoning for a menu in which white solidification of fat is suppressed.SOLUTION: A concentrated seasoning composition contains a starch raw material as much as 5-40 mass%, and a fat as much as 10 mass% or more, and further contains sucrose...

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Bibliographische Detailangaben
Hauptverfasser:	KAWANAMI KATSUAKI, SHIBATA IZUMI, QI DAN, MORISHITA YUKAKO
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a concentrated seasoning composition usable as a seasoning for a menu in which white solidification of fat is suppressed.SOLUTION: A concentrated seasoning composition contains a starch raw material as much as 5-40 mass%, and a fat as much as 10 mass% or more, and further contains sucrose fatty acid ester containing unsaturated fatty acid as a constituent fatty acid.SELECTED DRAWING: None 【課題】本発明は、油脂の白色固化が抑制されたメニュー用調味料として使用できる濃縮調味料組成物を提供することを目的としている。【解決手段】本発明の濃縮調味料組成物は、澱粉質原料を５〜４０質量％及び油脂を１０質量％以上含み、不飽和脂肪酸を構成脂肪酸として含むショ糖脂肪酸エステルをさらに含むことを特徴としている。【選択図】なし