パスタソース及びその製造方法
- 专利权人:
- キユーピー株式会社
- 发明人:
- 佐々木 誠
- 申请号：
- JP2009280367
- 公开号：
- JP5327027B2
- 申请日:
- 2009.12.10
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
To provide a pasta sauce allowing eating of a cream-based pasta dish only by being dressed with boiled pasta and a great reduction of the amount of the pasta sauce required for one meal of the cream-based pasta dish.
SOLUTION: The cream-based pasta sauce includes: 20-60 mass% of an edible oil and fat 5-21 mass% of water 3-20 mass% of milk or a dairy product in terms of the non-fat milk solid and a polyhydric alcohol. The content of the polyhydric alcohol, based ON 100 pts.mass of the edible oil and fat and is 30-150 pts.mass. The total light transmittance (control: FRESH water wavelength: 390 nm optical pass length: 5 mm) is 13-35%, and the total light transmittance when diluted 3-fold with water is 0.1-12%.
COPYRIGHT: (C)2011 and JPO& INPIT
- 来源网站：
- 中国工程科技知识中心
