[go: up one dir, main page]

WO2008111676A1 - Roux and food using the roux - Google Patents

Roux and food using the roux Download PDF

Info

Publication number
WO2008111676A1
WO2008111676A1 PCT/JP2008/054819 JP2008054819W WO2008111676A1 WO 2008111676 A1 WO2008111676 A1 WO 2008111676A1 JP 2008054819 W JP2008054819 W JP 2008054819W WO 2008111676 A1 WO2008111676 A1 WO 2008111676A1
Authority
WO
WIPO (PCT)
Prior art keywords
roux
food
immediately
refrigerated
mouth
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/054819
Other languages
French (fr)
Japanese (ja)
Inventor
Junichi Noguchi
Kouhei Tada
Nobuyoshi Seo
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP2009504095A priority Critical patent/JPWO2008111676A1/en
Publication of WO2008111676A1 publication Critical patent/WO2008111676A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

It is intended to provide a roux and a food using this roux. It is further intended to provide a food using a roux which has a smooth dough and a soft and highly mouth-meltable texture immediately after cooking or in a cold or refrigerated state. It is furthermore intended to provide a food using a roux which has such a smooth dough and a soft and highly mouth-meltable texture as comparable to immediately after the preparation, even in the case of preserving in a refrigerated or frozen state and then reheating. By adding an emulsifier and water-soluble soybean polysaccharides to a roux, it becomes possible to obtain a food with the use of the roux which has such a smooth dough and a soft and highly mouth-meltable texture as comparable to immediately after the preparation, immediately after cooking or in a cold or refrigerated state, or even in the case of preserving in a refrigerated or frozen state and then reheating.
PCT/JP2008/054819 2007-03-14 2008-03-14 Roux and food using the roux Ceased WO2008111676A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2009504095A JPWO2008111676A1 (en) 2007-03-14 2008-03-14 Roux and food made with roux

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-064270 2007-03-14
JP2007064270 2007-03-14

Publications (1)

Publication Number Publication Date
WO2008111676A1 true WO2008111676A1 (en) 2008-09-18

Family

ID=39759604

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/054819 Ceased WO2008111676A1 (en) 2007-03-14 2008-03-14 Roux and food using the roux

Country Status (2)

Country Link
JP (1) JPWO2008111676A1 (en)
WO (1) WO2008111676A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012039897A (en) * 2010-08-16 2012-03-01 Nisshin Foods Kk Roux for pasta sauce
JP2012085608A (en) * 2010-10-22 2012-05-10 Q P Corp Creamy retort food and method for producing the same
JP2014128229A (en) * 2012-12-28 2014-07-10 House Foods Group Inc Sauce having thickness and raw material preparing the same
JP2020162499A (en) * 2019-03-29 2020-10-08 ハウス食品株式会社 Concentrated seasoning composition

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06121922A (en) * 1992-06-16 1994-05-06 Fuji Oil Co Ltd Emulsifier and emulsified composition
JP2002272428A (en) * 2001-03-21 2002-09-24 Nisshin Foods Kk Method for producing white sauce
JP2004313122A (en) * 2003-04-18 2004-11-11 Sanei Gen Ffi Inc Method for suppressing formation of film on liquid food
WO2005027648A1 (en) * 2003-09-16 2005-03-31 Fuji Oil Company, Limited Oil-in-water emulsified composition
JP2006271343A (en) * 2005-03-30 2006-10-12 Sanei Gen Ffi Inc Solid roux and method for producing the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06121922A (en) * 1992-06-16 1994-05-06 Fuji Oil Co Ltd Emulsifier and emulsified composition
JP2002272428A (en) * 2001-03-21 2002-09-24 Nisshin Foods Kk Method for producing white sauce
JP2004313122A (en) * 2003-04-18 2004-11-11 Sanei Gen Ffi Inc Method for suppressing formation of film on liquid food
WO2005027648A1 (en) * 2003-09-16 2005-03-31 Fuji Oil Company, Limited Oil-in-water emulsified composition
JP2006271343A (en) * 2005-03-30 2006-10-12 Sanei Gen Ffi Inc Solid roux and method for producing the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ASANO H.: "Suiyosei Daizu Tatorui no Riyo - Atarashii Tenkai (NEW APPLICATION OF WATER-SOLUBLE SOYBEAN POLYSACCHARIDES)", FOOD PROCESSING AND INGREDIENTS, vol. 35, no. 8, 1 August 2000 (2000-08-01), pages 8 - 10, XP002972248 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012039897A (en) * 2010-08-16 2012-03-01 Nisshin Foods Kk Roux for pasta sauce
JP2012085608A (en) * 2010-10-22 2012-05-10 Q P Corp Creamy retort food and method for producing the same
JP2014128229A (en) * 2012-12-28 2014-07-10 House Foods Group Inc Sauce having thickness and raw material preparing the same
JP2020162499A (en) * 2019-03-29 2020-10-08 ハウス食品株式会社 Concentrated seasoning composition
JP7321737B2 (en) 2019-03-29 2023-08-07 ハウス食品株式会社 Concentrated seasoning composition

Also Published As

Publication number Publication date
JPWO2008111676A1 (en) 2010-06-24

Similar Documents

Publication Publication Date Title
PL2176608T3 (en) Food refrigeration appliance with illuminated shelves, and method of producing the illuminated shelves
WO2008021531A3 (en) Stabilized emulsions, methods of preparation, and related reduced fat foods
WO2007041679A3 (en) Methods of making snack food products and products made thereby
MX2009005765A (en) Low swelling starch.
CA2911153C (en) Method for manufacturing frozen cooked noodles
WO2007140074A3 (en) Non-dairy, non-soy food product and methods of making
WO2008045259A3 (en) Controlled hydration of hydrocolloids
WO2012150230A3 (en) Bakery product with improved flavour properties
MY170132A (en) Method for producing cooked and frozen pasta
BR112013015949A2 (en) composition of fat and / or oil
WO2008081834A1 (en) Food containing glycogen and use thereof
WO2008111676A1 (en) Roux and food using the roux
AR058609A1 (en) PROCEDURE TO PREPARE A FROZEN MASS
WO2008019233A3 (en) Calcium fortification of bread dough
EP3123866A3 (en) Food product containing hemp
MX2009000387A (en) A sausage-type food product encompassing a central opening.
CA2584174A1 (en) Three-dimensional food products
WO2008005949A3 (en) Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate
WO2009022616A1 (en) Texture-improving agent for heated cakes and heated cake having improved texture
WO2006040195A3 (en) Use of cocoa butter in culinary preparations
WO2009102635A3 (en) Combination saute pan and cooking method
PL2101588T3 (en) Aqueous dough conditioning composition
CN201967578U (en) Stove cover for Jinhua crisp biscuits
WO2006077459A3 (en) Water retaining composition based on starches and pectins for foodstuff and use thereof
WO2008007405A3 (en) Foodstuff made of pasta foodstuff and their proceeding to be done

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08722215

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2009504095

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 08722215

Country of ref document: EP

Kind code of ref document: A1