CN105705036B - The method of the sesame flavor of emulsification liquid seasoning containing sesame and enhancing flavoring - Google Patents
The method of the sesame flavor of emulsification liquid seasoning containing sesame and enhancing flavoring Download PDFInfo
- Publication number
- CN105705036B CN105705036B CN201480037069.XA CN201480037069A CN105705036B CN 105705036 B CN105705036 B CN 105705036B CN 201480037069 A CN201480037069 A CN 201480037069A CN 105705036 B CN105705036 B CN 105705036B
- Authority
- CN
- China
- Prior art keywords
- mass
- sesame
- liquid seasoning
- sense
- content
- 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.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Although the problem of the present invention is to provide a kind of amount for not increasing sesame, also enhances sesame flavor, roast sense, mellow sense, and the harmonious good emulsification liquid seasoning containing sesame of overall flavor.The emulsification liquid seasoning containing sesame of the present invention contains sesame crushed material, edible oil and fat, acetic acid, salinity and processing yolk.The content of acetic acid is below the mass % of more than 0.4 mass % 1.1, and the content of salinity is below the mass % of more than 3.2 mass % 6.1.Acidity is set to more than 0.45 mass % below 1.30 mass %, and pH is set to less than more than 3.9 4.5.In the flavoring, the content of yolk is more than 0.80 mass %, the high intensity sweeteners containing below the mass % of more than 0.005 mass % 0.04 and below the mass % of more than 0.10 mass % 0.40 yeast extract.
Description
Technical field
The present invention relates to the sesame of the emulsification liquid seasoning of the emulsification liquid seasoning containing sesame, enhancing containing sesame
The method of flavor.
Background technology
In recent years, the concern to health improves constantly, it is desirable to which the number for absorbing wholesome food as much as possible exists
Steady-state growth.As the typical example of wholesome food, can enumerate " sesame ".Sesame is because of its good flavor and abundant
Nutrition is favored, from beginning to be gradually available for various flavorings a long time ago.Wherein, the breast containing sesame paste, sesame face etc.
There is expansion in the market for changing liquid seasoning (such as rinsing beef, flavouring juice (れ) class of barbecue, salad juice (De レ ッ Star ソ ゾ) etc.)
Big trend, all kinds of commodity are sold.
When eating the emulsification liquid seasoning containing sesame, the unique mellow and fragrant flavor of sesame can be experienced,
Experience that sesame is distinctive to roast sense, by merely increasing the amount of sesame, sesame flavor, roast sense can obtain it is a certain degree of
Enhancing.But during the amount in increase sesame paste, sesame face etc., smooth feeling can be damaged, increases undesirable harsh feeling, as a result, whole
The harmonious variation of the flavor of body, will not obtain the preferable flavoring of quality.In addition, sesame contains a large amount of greases, therefore, amount increases
It added-time, can also worry that excess grease can be absorbed.
Therefore, as enhancing sesame flavor, roast sense without especially increase sesame amount prior art, it is proposed that for example
The hot flavorings (for example, referring to patent document 1) such as ginger, garlic are added in liquid seasoning is emulsified.In addition, as with this
Different technologies, also proposed in the past in liquid seasoning is emulsified add denier sesame sample flavor potentiator (for example, referring to
Patent document 2,3,4).Moreover, as other technologies, also proposed in the past containing roasting sesame crushed material, colloid, yolk, edible
Grease and high intensity sweeteners and the adjusted emulsification liquid seasoning (for example, patent document is with reference to 5) into regulation viscosity.Specially
Sharp document 5 in the prior art, adjusts the degree of grinding of the sesame in sesame crushed material, and is greatly decreased and edible oil and fat are entered
The content of the yolk of row emulsion dispersion, while the yolk using denier and specific thickener, carry out the scattered of edible oil and fat.
Prior art literature
Patent document
Patent document 1：JP 2012-147747 publications
Patent document 2：JP 2010-148410 publications
Patent document 3：JP 2010-148411 publications
Patent document 4：JP 2010-148412 publications
Patent document 5：JP 2012-135294 publications
The content of the invention
Invent problem to be solved
However, addition hot flavorings, sesame sample flavor potentiator method in, can not fully strengthen sesame flavor,
Sense is roasted, it is also difficult to which it is harmonious to improve overall flavor.During using the method for adding sesame sample flavor potentiator, also hold
It is easily caused cost raising.Even roast sesame crushed material, colloid, yolk, edible oil and fat and high intensity sweetness in addition, containing
Expect and adjust to the method for regulation viscosity, also differing surely fully strengthens sesame flavor, roasts sense, and remaining improves leeway.
The present invention be in view of above-mentioned problem and complete, although its object is to provide a kind of amount for not increasing sesame,
Also enhance sesame flavor, roast sense, mellow sense, and the harmonious good emulsification liquid containing sesame of overall flavor is adjusted
Taste substance.Although in addition, another object of the present invention is to provide a kind of amount for not increasing sesame, also can reliably strengthen containing
The method of the sesame flavor of the emulsification liquid seasoning of sesame.
For solving the scheme of problem
Therefore, further investigation has been repeated in order to solve above-mentioned problem in the present inventor, as a result, present inventor is led to
Cross and be conceived to containing for the sesame contained in emulsification liquid seasoning, edible oil and fat, acetic acid, the acetic acid in the composition such as salinity and salinity
Amount, and be also conceived to acidity and pH value, it is contemplated that realizes the optimization of above-mentioned value.In addition, under present inventor new discovery
Content is stated, i.e., in addition to above-mentioned optimization, is combined respectively by regulation component containing processing yolk and high intensity sweeteners and ferment
During female extract, although not increasing the amount of sesame, can also realize enhance sesame flavor, roast sense, it is mellow sense and on the whole
The harmonious good emulsification liquid seasoning containing sesame of flavor.Moreover, the present inventor is based on above-mentioned opinion, further carry out
Further investigation, thus, completes following inventions.
It is exemplified below for solving the scheme of above-mentioned problem [1]~[6].
[1] a kind of emulsification liquid seasoning containing sesame, it is containing sesame, edible oil and fat, acetic acid, salinity and processing
The flavoring of the emulsification liquid of yolk, it is characterised in that the content of acetic acid is below the mass % of more than 0.4 mass % 1.1, salinity
Content be below the mass % of more than 3.2 mass % 6.1, acidity is set to more than 0.45 mass % below 1.30 mass %,
PH is set to less than more than 3.9 4.5, and the content of yolk is more than 0.80 mass %, contains 0.04 matter of more than 0.005 mass %
Measure below % high intensity sweeteners and below the mass % of more than 0.10 mass % 0.40 yeast extract.
[2] the emulsification liquid seasoning containing sesame described in scheme 1, it is characterised in that use Brookfield viscometer at normal temperatures
The viscosity measured is more than 400mPas below 2000mPas.
[3] the emulsification liquid seasoning containing sesame described in scheme 1 or 2, it is characterised in that above-mentioned high intensity sweeteners
For Sucralose.
[4] the emulsification liquid seasoning containing sesame any one of scheme 1-3, it is characterised in that above-mentioned sesame
To roast sesame.
[5] the emulsification liquid seasoning containing sesame any one of scheme 1-4, it is characterised in that it is above-mentioned containing
The emulsification liquid seasoning of sesame is flavouring juice (れ), salad juice (De レ ッ Star ソ ゾ) or sauce (ス of ソ mono-).
[6] a kind of method of the sesame flavor of the emulsification liquid seasoning strengthened containing sesame, it is characterised in that by entering
The following process of row, to strengthen the sesame flavor of the emulsification liquid seasoning containing sesame：By make containing sesame, edible oil and fat,
Acetic acid, salinity and process yolk emulsion form flavoring in acetic acid content for the mass % of more than 0.4 mass % 1.1 with
Under, the content of salinity is below the mass % of more than 3.2 mass % 6.1, so as to which acidity be set as more than 0.45 mass % 1.30
Below quality %, pH is set as less than more than 3.9 4.5, also, makes the content of yolk be more than 0.80 mass %, and comprising
There are the high intensity sweeteners and below the mass % of more than 0.10 mass % 0.40 more than 0.005 mass % below 0.04 mass %
Yeast extract, emulsified.
Invention effect
As described in detail above, the invention according to scheme 1~5, it is possible to provide although a kind of do not increase sesame
Amount, but also enhance sesame flavor, roast sense, mellow sense, and the harmonious good emulsification containing sesame of overall flavor
Liquid seasoning.According to the invention described in scheme 6, it is possible to provide although a kind of amount for not increasing sesame, also can reliably strengthen
The method of the sesame flavor of emulsification liquid seasoning containing sesame.
Embodiment
Hereinafter, to the emulsification liquid seasoning containing sesame, emulsification liquid seasoning of the enhancing containing sesame of the present invention
The method of sesame flavor be described in detail.
The emulsification liquid seasoning containing sesame of the present invention is at least to contain sesame, edible oil and fat, acetic acid, salinity, and
The liquid seasoning for the character equably emulsify these materials in aqueous phase, disperseed.
In the present invention, as " sesame " (generally Sesamum Indicum L.), it is not particularly limited, white sesame can be used
Fiber crops, Semen sesami nigrum, yellow sesame, brown sesame or mixture obtained from they are used in mixed way with arbitrary ratio.In addition, as sesame
Fiber crops, sesame seed, sesame crushed material can be used.As the method for sesame crushed material is obtained, it is not particularly limited, for example, can enumerate
Using the progress such as food chopper, stone mill, emulsion dispersion machine, ball mill, needle mill, ball mill pulverization process as preferably
Example.Can be the sesame seed with state rindy or the state for eliminating crust as the sesame that raw material uses
Sesame seed.In addition, sesame crushed material can be the crushed material or example of the sesame seed of not heat-treated life
The crushed material (roasting sesame crushed material) of such as sesame seed through roasting.When after use, the advantages of following such be present：
Less amount is used, liquid seasoning is also easily assigned and roasts sense.It should illustrate, as long as sesame crushed material is roasted using often
Rule method roasts the sesame seed as raw material and product obtained from crushing.Specifically, with naked light formula, far infrared
Wire type etc. roast pot roast the sesame seed with state rindy after, crushed and obtained using above-mentioned pulverization process method
To the sesame crushed material that roasts be preferable.It should illustrate, the content of the sesame crushed material in the liquid seasoning is not special
Limitation, such as preferably more than 1.0 mass % below 20 mass %, more preferably more than 2.0 mass % below 15 mass %.
As " edible oil and fat " in the present invention, it is not particularly limited, can be used all the time in emulsification liquid seasoning
In the various edible oil and fat that are commonly used.Specifically, for example, soybean oil, rapeseed oil, safflower oil, corn oil, sunflower can be enumerated
Seed oil, rice bran oil, cottonseed oil, palm oil, olive oil, coconut oil, peanut oil, sesame oil etc. derive from the grease of plant, and
Lard (lard), butter, chicken fat, suet, whale oil etc. derive from the grease of animal.Above-mentioned edible oil and fat can be with untreated product shape
Formula directly uses, and can also be used after purification, or, can also implement chemical treatment, ferment treatment and use.In addition, above-mentioned food
It can be used alone with grease, also can be combined two or more and use certainly.It should illustrate, the edible oil and fat in liquid seasoning
Content is not particularly limited, such as may be set to more than 1 mass % below 50 mass %, to be preferably set to more than 5 mass % 40
Below quality %.
" acetic acid " in the present invention is the composition for being mainly derived from vinegar, as this vinegar, is not particularly limited, example
Such as, can enumerate grain vinegar, rice vinegar, rice black vinegar, apple vinegar, with brew alcohol for raw material manufacture make vinegar, synthetic vinegar etc..On
Vinegar is stated to can be used alone, in addition also can be simultaneously using two or more.Herein, the content of the acetic acid in liquid seasoning is set
For below the mass % of more than 0.4 mass % 1.1, it is preferably set to more than 0.5 mass % below 1.0 mass %.Because
The content for making acetic acid within the above range, be realize sesame flavor, roast sense, mellow sense enhancing precondition.Herein, if
The content of acetic acid is very few, then may not assign liquid seasoning with the tart flavour of appropriateness, antibiotic property, and causes acidity less than this
The preferred scope of invention, pH are higher by the preferred scope of the present invention.May can be not only liquid in addition, if the content of acetic acid is excessive
Flavoring assigns excessive tart flavour, and causes acidity higher than the preferred scope of the present invention, preferred scopes of the pH less than the present invention.
In the present invention, " acidity " is set to more than 0.45 mass % below 1.30 mass %, is preferably set to 0.50
Below the mass % of more than quality % 1.20.In the present invention, " pH " is set to less than more than 3.9 4.5, is preferably set to 4.0
Below the above 4.4.It is to realize sesame flavor, roast sense, mellow sense increasing because making acidity and pH value within the above range
Strong precondition." acidity " can be determined using the acid-base titration of sodium hydroxide has been used, and the organic acid in flavoring is contained
Amount is scaled acetic acid content and calculated.
" salinity " in the present invention be mainly derived from salt (being the salt wherein contained during using soy sauce etc.) into
Point, the content of salinity is set to more than 3.2 mass % below 6.1 mass %, and the content of preferably salinity is set to 3.3 matter
Measure below the mass % of more than % 5.6.Because the content for making salinity is within the above range, it is to realize sesame flavor, roast
Sense, the precondition of mellow sense enhancing.
The present invention the emulsification liquid seasoning containing sesame in addition to containing sesame, edible oil and fat, acetic acid, salinity,
Also containing processing yolk, high intensity sweeteners and yeast extract.
In the present invention, " processing yolk " refers to, implements some working processes for the raw egg yolk obtained from egg and obtains
Yolk, specifically, can enumerate for raw egg yolk implement selected from filtration treatment, drying process, sterilization processing, freezing processing,
Using the ferment treatment of the progress such as protease, using the progress such as yeast desugar processing, cholesterol reduction processing etc. in a kind or 2 kinds
Yolk etc. obtained from processing above.This processing yolk plays the effect of emulsifying agent in the liquid seasoning of the present invention.
It should illustrate, be properly added salt, sugar etc. for stabilized purpose and into processing yolk sometimes, thus need containing yolk
Amount is set as appropriate scope.The content of yolk in the present invention is set to more than 0.80 mass %, is preferably set to
Below the mass % of more than 0.80 mass % 2.2, particularly preferably it is set to more than 1.2 mass % below 2.2 mass %.This be because
For if the content of yolk is within the above range, in other conditions (i.e., it is specified that the ferment of the high intensity sweeteners of amount and ormal weight
Female extract) when being satisfied by, it is easier to it is reliably achieved sesame flavor, roasts sense, the enhancing of mellow sense.Therefore, if yolk
Content is very few, then liquid seasoning is likely difficult to fully emulsified, and is difficult to fully realize sesame flavor, roasts sense, mellow sense
Enhancing.In addition, if the content of yolk is excessive, the flavor enhancing of the yolk in liquid seasoning, may destroy overall
It is harmonious.
In the present invention, so-called " high intensity sweeteners ", refer to the high sweetening material of sugariness, in particular to, the sweet taste with sucrose
Compare, the sweetening material of (such as more than 100 times) is substantially improved in sweet taste.As the concrete example of this high intensity sweeteners, can enumerate
Sucralose (sugariness：600 times), stevioside (sugariness：300 times), acesulfame potassium (sugariness：200 times), saccharin and saccharin sodium (sugariness：
300 times), Aspartame (sugariness：200 times), thaumatin (thaumatin) (sugariness：2500 times), licorice
(sugariness：250 times), neotame (sugariness：9000 times) etc., but it is not limited to these.It should illustrate, sugariness is defined as, by 1g sucrose
Sweetness intensities of the sweetness intensities as every 1g sweetening materials when 1.Above-mentioned high intensity sweeteners can be used alone a kind, but
Two or more can be used simultaneously.
The content of high intensity sweeteners is set to more than 0.005 mass % below 0.04 mass %, is preferably set to
Below the mass % of more than 0.01 mass % 0.03.Because if the content of high intensity sweeteners within the above range, other
Condition (i.e., it is specified that yeast extract of processing yolk of amount and ormal weight) is when being satisfied by, be easy to be reliably achieved sesame flavor,
Roast sense, the enhancing of mellow sense.Herein, if the content of high intensity sweeteners is very few, it is difficult to fully realize sesame flavor, roasts
Sense, the enhancing of mellow sense.In addition, if the content of high intensity sweeteners is excessive, the sweet taste in liquid seasoning excessively strengthens, can
It can destroy overall harmony.As the high intensity sweeteners in the present invention, particularly preferred Sucralose, Sucralose is selected
When, sesame flavor can be reliably achieved, roast sense, the enhancing of mellow sense.
In the present invention, so-called " yeast extract ", refer to handle having yeast by carrying out self-dissolving, enzyme, hot water etc.
The extract come out with constituents extraction, as its principal component, includes amino acid, nucleic acid-related substance, mineral matter, vitamins
Deng.The content of yeast extract is set to more than 0.10 mass % below 0.40 mass %.Because if yeast extract
Content within the above range, then other conditions (i.e., it is specified that amount processing yolk and ormal weight high intensity sweeteners) it is full
When sufficient, it is easy to be reliably achieved sesame flavor, roasts sense, the enhancing of mellow sense.
In addition, for the emulsification liquid seasoning containing sesame of the present invention, glued under normal temperature (20 DEG C) using Type B
Degree meter (rotor No.：3, rotating speed：30rpm condition) viscosity that measures is preferably more than 400mPas below 2000mPas,
More preferably more than 600mPas below 1800mPas, particularly preferably more than 700mPas 1600mPas with
Under.Because by making viscosity within the above range, it is easy to accomplish sesame flavor, roast sense, the enhancing of mellow sense.
The present invention the emulsification liquid seasoning containing sesame in, can coordinate soy sauce, miso, cook juice extract solution, carbohydrate,
Citrus, flavoring class, thickener, spices etc..As soy sauce, for example, dense mouth soy sauce, thin soy sauce can be enumerated, ooze soy sauce (
ま り soy sauce, note：The soy sauce that the juice oozed out with soy sauce is done), fermented sauce (Zai Shi Write body soy sauce again), bechamel etc..As taste
Scold, for example, white miso, red miso, wheat miso, celestial platform miso, eight fourth misos, rice miso etc. can be enumerated.Extracted as juice is cooked
Liquid, refer to liquid obtained from extracting the flavor component contained in meat, fish and shellfish, greengrocery, mushroom class, seaweeds etc., make
For preference, including liquid extracted from dry fillet etc..As carbohydrate, for example, can enumerate pyroglutamate liquid sugar, granulated sugar,
First-class white sugar, sugared, the middle white sugar of three temperature, white disaccharide, middle disaccharide, malt sugar etc..As citrus, for example, shaddock, sour tangerine, lemon can be enumerated
Lemon, mandarin orange, bitter orange (カ ボ ス) etc..As flavoring class, for example, sodium glutamate, Sodium Inosinate etc. can be enumerated.As thickener,
For example, guar gum, xanthans, locust bean gum, tamarind gum, gellan gum, Arabic gum, モ Na ト ゥ ガ system (monatou can be enumerated
Gum), the thickening such as tragacanth polysaccharide.As spices, as needed, the sesame spices of the fragrance of enhancing sesame can be used, in imparting
State the various spices such as the spices of the purpose of the fragrance of citrus.When using sesame spices, from sesame flavor, sense, mellow sense are roasted
Enhancing it is such from the viewpoint of, can expect and the synergy using processing yolk, high intensity sweeteners and yeast extract.
Hereinafter, the several experiments more specifically carried out to the emulsification liquid seasoning containing sesame of embodiment illustrate.
(1) 1 (experiment for determining acetic acid content, acidity, pH) is tested
In the experiment, according to the use level of table 1, using following step, the emulsification liquid seasoning containing sesame is made
(the emulsification flavouring juice containing sesame).First, into tank diameter, load water, soy sauce, fragrance flavoring, granulated sugar, vinegar, salt,
Thickener, processing yolk, edible oil and fat raw material, acid flavoring, then, they are well mixed, thickened, and then is emulsified
Processing, sesame face (crushed material of the sesame roasted) then is added, makes the liquid seasoning containing sesame.Moreover, the examination
In testing, in order that obtaining acetic acid content, acidity and pH takes a variety of values, by changing the use level of vinegar and acid flavoring, obtain multiple
Sample (five kinds of 1A~1E).It should illustrate, the processing yolk used in this experiment is the yolk for being processed to powder, per unit weight
The egg yolk-content of the processing yolk of amount can be converted as 200%.
Specifically, it is 2.04 mass % by the use level for making vinegar, makes the sample that the use level of acid flavoring is 0 mass %
As " test example 1A " sample.Be 2.72 mass % by the use level for making vinegar, the use level that makes acid flavoring be 0 mass %
Sample is as " test example 1B " sample.Be 5.0 mass % by the use level for making vinegar, the use level that makes acid flavoring be 0 matter
% sample is measured as " test example 1C " sample.Be 7.5 mass % by the use level for making vinegar, the use level that makes acid flavoring be
0.2 mass % sample is as " test example 1D " sample.It is 7.5 mass % by the use level for making vinegar, makes matching somebody with somebody for acid flavoring
Resultant is 0.4 mass % sample as " test example 1E " sample.
Then, for this five kinds of samples, carry out respectively it is existing it is known analyze, investigation acetic acid (quality %), acidity (%),
Salinity (quality %) and pH value.In addition, being directed to each sample, also the viscosity (mPas) at 20 DEG C is determined using Brookfield viscometer.Knot
Fruit is as shown in table 1.
As shown in table 1, according to test example 1A~1E orders, the content of acetic acid be sequentially 0.31 mass %, 0.40 mass %,
0.74 mass %, 1.10 mass %, 1.10 mass %.In addition, on acidity, it is known that the content of vinegar and acid flavoring is more, acid
Degree is higher.On pH, it is known that the content of vinegar and acid flavoring is more, and pH is lower.On the other hand, salinity is 5.0 mass %, is glued
Degree is 1300mPas.
Next, being directed to this five kinds of samples, evaluated using following organoleptic analysises.Specifically, on just manufacture
Each sample afterwards, for " roasting sense ", " sesame sense " and " mellow sense " these three projects, sense organ is carried out by five organoleptic analysis persons
Analyze and evaluated.Should illustrate, on each assessment item, carry out ◎ (very good), zero (good), △ (slightly undesirable), ×
The level Four absolute evaluation of (undesirable).As a result it is also illustrated in table 1.
As shown in table 1, it is be evaluated as " good (zero) " on " roasting sense ", test example 1C and 1D two samples.On " sesame
Picotement ", test example 1A, 1B, 1C and 1D four samples are be evaluated as " good (zero) ".On " mellow sense ", test example 1B and 1C
Two samples be evaluated as " good (zero) ".From result above, test example 1B, 1C and 1D overall merit for it is good (i.e.
◎ or zero).That is, according to above-mentioned evaluation result, actual verification is realizing carrying for " roasting sense ", " sesame sense " and " mellow sense "
Rise aspect, it should which the content for making acetic acid is below the mass % of more than 0.4 mass % 1.1, and it is more than 0.45 mass % to make acidity
Below 1.30 mass %, it is less than more than 3.9 4.5 to make pH.
[table 1]
(2) 2 (experiments for determining salt content) are tested
In the experiment, substantially according to above-mentioned experiment 1 the step of, according to the use level of table 2, make the emulsion containing sesame
Shape flavoring (the emulsification flavouring juice containing sesame).In the experiment, in order that obtaining salt content takes multiple values, by only changing food
The use level of salt, obtain multiple samples (five kinds of 2A~2E).Specifically, the work for being 1.51 mass % by the use level for making salt
" test example 2A " sample, to be 1.72 mass % as " test example 2B " sample, food will be made using the use level for making salt
The use level of salt is 3.57 mass % as " test example 2C " sample, the work for being 4.71 mass % by the use level for making salt
For " test example 2D " sample, using make salt use level be 5.23 mass % as " test example 2E " sample.
Then, for this five kinds of samples, progress and the same analysis of above-mentioned experiment 1, as a result it is shown in table 2.The content of acetic acid
It is 0.74 mass %, acidity is 0.79%.Test example 2A~2D pH is 4.3, and only 2E pH is 4.2.According to test example
2A~2E order, salt content are sequentially 3.0 mass %, 3.2 mass %, 5.0 mass %, 6.1 mass %, 6.6 mass %.
Test example 2A~2B viscosity is 1400mPas, and 2C~2E viscosity is 1300mPas.
Next, being directed to this five kinds of samples, evaluated using the sensory test same with above-mentioned experiment 1, be as a result shown in
Table 2.I.e., as shown in table 2, it is be evaluated as " good (zero) " on " roasting sense ", test example 2B~2E 4 samples.On " sesame
Sense ", test example 2B~2D three samples are be evaluated as " good (zero) ".On " mellow sense ", test example 2A~2C three samples
Product are be evaluated as " good (zero) ".As can be known from the above results, test example 2B, 2C and 2D overall merit for it is good (i.e. ◎ or
○).That is, according to above-mentioned evaluation result, actual verification is realizing the enhancing side of " roasting sense ", " sesame sense " and " mellow sense "
Face, it should which the content for making salinity is below the mass % of more than 3.2 mass % 6.1.
[table 2]
(3) 3 (experiments for determining viscosity) are tested
In the experiment, substantially according to above-mentioned experiment 1 the step of, according to the use level of table 3, make the emulsion containing sesame
Shape flavoring (the emulsification flavouring juice containing sesame).In the experiment, in order that viscosity takes multiple values, by only changing thickener
Use level, obtain multiple samples (six kinds of 3A~3F).Specifically, using make thickener use level be 0.08 mass % as
" test example 3A " sample, it is 0.12 mass % as " test example 3B " sample, increasing will be made using the use level for making thickener
Thick dose of use level is 0.26 mass % as " test example 3C " sample, being 0.33 mass % by the use level for making thickener
As " test example 3D " sample, using make thickener use level be 0.44 mass % as " test example 3E " sample,
Using make thickener use level be 0.46 mass % as " test example 3F " sample.
Then, for this six kinds of samples, progress and the same analysis of above-mentioned experiment 1, as a result it is shown in table 3.The content of acetic acid
It is 0.74 mass %, acidity is that 0.79%, pH is 4.3, and the content of salinity is 5.0 mass %.According to test example 3A
~3F order, viscosity be sequentially 200mPas, 400mPas, 1100mPas, 1300mPas, 2000mPas,
2500mPa·s。
Next, being directed to this six kinds of samples, evaluated using the sensory test same with above-mentioned experiment 1, be as a result shown in
Table 3.I.e., as shown in table 3, " good (zero) " is be evaluated as on " roasting sense ", each test example 3A~3E five samples, without too
Big difference.On " sesame sense ", test example 3B~3D three samples are be evaluated as " good (zero) ".On " mellow sense ", experiment
Example 3C~3F four samples are be evaluated as " good (zero) ".As can be known from the above results, test example 3B, 3C, 3D and 3E synthesis
It is evaluated as good (i.e. ◎ or zero).That is, according to above-mentioned evaluation result, actual verification is realizing " roasting sense ", " sesame sense "
And in terms of the enhancing of " mellow sense ", it should which it is more than 400mPaS below 2000mPaS to make viscosity.
[table 3]
(4) 4 (experiments for determining the content of edible oil and fat) are tested
In the experiment, the step of substantially according to above-mentioned experiment 1, according to the use level of table 4, the emulsion containing sesame is made
Shape flavoring (the emulsification flavouring juice containing sesame).In the experiment, in order that containing for edible oil and fat measures multiple values, pass through change
The use level of edible oil and fat raw material and the use level of thickener, obtain multiple samples (tri- kinds of 4A~4C).Specifically, food will be made
By the use of the use level of glyceride stock be 5.0 mass %, the use level that makes thickener be that 0.51 mass % is used as " test example 4A "
Sample.Be 20.0 mass % using the use level for making edible oil and fat raw material, make thickener use level be 0.33 mass % as
" test example 4B " sample.Be 40.0 mass % by the use level for making edible oil and fat raw material, the use level that makes thickener be 0.10
Quality % as " test example 4C " sample.
Then, for these three samples, progress and the same analysis of above-mentioned experiment 1, as a result it is shown in table 4.The content of acetic acid
It is 0.74 mass %, acidity is that 0.79%, pH is 4.3, and the content of salinity is 5.0 mass %.According to test example 4A,
4B, 4C order, viscosity are sequentially 1400mPas, 1300mPas, 1900mPas.
Next, being directed to these three samples, evaluated using the sensory test same with above-mentioned experiment 1, be as a result shown in
Table 4.I.e., as shown in table 4, on " roasting sense " and " sesame sense ", it is " good that each test example 4A~4C three samples are be evaluated as
(zero) ", without too big difference.On " mellow sense ", test example 4B~4C two samples are be evaluated as " good (zero) ".By the above
Result understand that test example 4A, 4B and 4C overall merit is good (i.e. ◎ or zero).That is, it is real according to above-mentioned evaluation result
Border is demonstrated in terms of the enhancing of " roasting sense ", " sesame sense " and " mellow sense " is realized, it should makes the cooperation of edible oil and fat raw material
Measure as below the mass % of more than 5.0 mass % 40.0.
[table 4]
(5) experiment 5 (it is determined that experiment of the content of processing yolk)
In the experiment, the step of substantially according to above-mentioned experiment 1, according to the use level of table 5, the emulsion containing sesame is made
Shape flavoring (the emulsification flavouring juice containing sesame).In the experiment, in order that must process containing for yolk measures multiple values, by changing
Become the use level of processing yolk and the use level of thickener, obtain multiple samples (five kinds of 5A~5E).Specifically, processing will be made
The use level that the use level of yolk is 0.3 mass %, makes thickener is 0.33 mass % as " test example 5A " sample.Will
The use level that the use level for making processing yolk is 0.4 mass %, makes thickener is 0.33 mass % as " test example 5B "
Sample.Be 0.6 mass % using the use level for making processing yolk, make thickener use level be 0.32 mass % as " experiment
Example 5C " sample.It is 1.1 mass % by the use level for making processing yolk, makes the work that the use level of thickener is 0.30 mass %
For " test example 5D " sample.Be 1.3 mass % by the use level for making processing yolk, the use level that makes thickener be 0.30 matter
Measure % as " test example 5E " sample.
Then, for this five kinds of samples, progress and the same analysis of above-mentioned experiment 1, as a result it is shown in table 5.The content of acetic acid
It is 0.74 mass %, acidity is that 0.79%, pH is 4.3.Salt content in test example 5A~5D is 5.0 mass %,
Salt content in test example 5E is 5.1 mass %.According to test example 5A~5E order, viscosity be sequentially 1200mPas,
1300mPa·s、1400mPa·s、1400mPa·s、1500mPa·s。
Next, being directed to this five kinds of samples, evaluated using the sensory test same with above-mentioned experiment 1.But, at it
On the basis of preceding ◎ (very good), zero (good), △ (slightly undesirable), × evaluation of (undesirable), also additional following evaluation.
That is, the benchmark using ◎ (very good) evaluation as relative evaluation, " ◎ " will be evaluated as equal extent with it, will be than ◎ slightly
Good assessment of levels for " ◎ 2 ", by the assessment of levels better than ◎ for " ◎ 3 ", by than ◎ well many assessment of levels for " ◎ 4 ",
By than ◎, well very more assessment of levels is " ◎ 5 ".Its result is also illustrated in table 5.
As shown in table 5, it is be evaluated as " good (zero) " on " roasting sense ", test example 5A~5D 4 samples.Therefore can
Know, compared with the result of above-mentioned experiment 1~4, it cannot be said that " roasting sense " strengthens.On " sesame sense ", test example 5B, 5C, 5D's
Sample is be evaluated as " good (zero) ".On " mellow sense ", the sample of test example 5C, 5D is be evaluated as " very good (◎) ", experiment
Example 5B, 5E sample are be evaluated as " good (zero) ".As can be known from the above results, test example 5B, 5C and 5D overall merit are ◎
Evaluation more than (very good), especially, test example 5C and 5D overall merit are (◎ 2), beyond in above-mentioned experiment 1~4
It is be evaluated as the evaluation of ◎ (very good).That is, according to above-mentioned evaluation result, actual verification is realizing " roasting sense ", " sesame
In terms of the enhancing of sense " and " mellow sense ", addition processing yolk is effective, and it is the mass % of more than 0.4 mass % 1.1 to make its content
Below, it is further that below the mass % of more than 0.6 mass % 1.1 are effective.It should illustrate, the processing applied in the experiment 5
Yolk, per unit weight processing yolk can be converted as 200% egg yolk-content, therefore, in other words, demonstrate and be used as this
The content of yolk in liquid quelite, it is more than 0.8 mass % below 2.2 mass %, 2.2 matter of more than 1.2 mass %
It is effective to measure below %.
[table 5]
(6) experiment 6 (the addition experiment of high intensity sweeteners and yeast extract)
In the experiment, the step of substantially according to above-mentioned experiment 1, according to the use level of table 6, the emulsion containing sesame is made
Shape flavoring (the emulsification flavouring juice containing sesame).In the experiment, the content for processing yolk is fixed as 0.6 mass %, and
Add as a kind of Sucralose in high intensity sweeteners, yeast extract (or stripped tuna extract), obtain appropriately combinedly
To multiple samples (eight kinds of 6A~6H).Specifically, yeast extract will be mismatched and make Sucralose use level be 0.005
Quality %, 0.01 mass %, 0.02 mass %, 0.04 mass % respectively as " test example 6A ", " test example 6B ", " experiment
Example 6C " and " test example 6D " sample.In addition, it is 0.02 mass % by the use level for making Sucralose, makes yeast extract
Use level be 0.1 mass %, 0.2 mass %, 0.4 mass % respectively as " test example 6E ", " test example 6F " and " test example
6G " sample.Should illustrate, by the use level for making Sucralose be 0.02 mass %, on the other hand yeast extract is changed
For stripped tuna extract and its use level is set to be 0.2 mass % as " test example 6H " sample.
Then, for this eight kinds of samples (6A~6H), progress and the same analysis of above-mentioned experiment 1, are as a result shown in table respectively
6.The content of acetic acid is 0.74 mass %, and acidity is that 0.79%, pH is 4.3.Salt content is 5.0 mass %, is glued
Degree is 1200mPaS.
Next, being directed to this eight kinds of samples, evaluated using the sensory test same with above-mentioned experiment 1.It should illustrate,
Herein, in the same manner as above-mentioned experiment 4, also additional " ◎ 2 ", " ◎ 3 ", " ◎ 4 " and " ◎ 5 " evaluation.As a result it is also illustrated in table 6.
As shown in table 6, on " roasting sense ", test example 6A~6C, that 6E~6H seven samples are be evaluated as is " very good
(◎) ", 6D sample are be evaluated as " good (zero) ".Only fail what is realized by adding processing yolk thus, it can be known that can realize
The enhancing of " roasting sense ".On " sesame sense ", test example 6A~6H eight samples are all be evaluated as " very good (◎) ".Close
In " mellow sense ", all test example 6A~6H sample is be evaluated as " very good (◎) ".
As can be known from the above results, all test example 6A~6H overall merit exceeds the evaluation water of above-mentioned experiment 5
The evaluation of flat (◎ 2).Wherein, as test example 6E, 6F, 6G sample, it is known that by being applied in combination respectively by ormal weight
Yolk, Sucralose and yeast extract are processed, it is " ◎ 5 " best result that can obtain evaluation level.In addition, respectively by rule
When processing yolk, Sucralose and stripped tuna extract is quantitatively applied in combination, or preserved egg is applied in combination respectively by ormal weight
During yellow and Sucralose, fail beyond " the such evaluations of ◎ 5 " are horizontal.That is, actual verification be reliably achieved " roast sense ",
In terms of the enhancing of " sesame sense " and " mellow sense ", while adding more than 0.4 mass % processing yolk, 0.005 matter is added
Amount below the mass % of more than % 0.04 Sucralose and below the mass % of more than 0.10 mass % 0.40 yeast extract are
It is very effective.In addition, not only " roasting sense ", " sesame sense " and " mellow sense " is strengthened test example 6E, 6F, 6G sample,
And overall flavor harmony is also excellent.
[table 6]
(4) summarize
As described above, according to present embodiment, it is possible to provide although a kind of amount for not increasing sesame, also enhances sesame wind
Taste, roast sense, mellow sense, and the harmonious good emulsification liquid seasoning containing sesame of overall flavor.In addition, it can carry
Although for a kind of amount for not increasing sesame, it also can reliably strengthen the sesame flavor of the emulsification liquid seasoning containing sesame
Method.
It should illustrate, embodiments of the present invention can be changed as shown below without departing from the purport of invention.
For example, in the above-described embodiment, the emulsification containing sesame of the present invention is specifically illustrated with the emulsification flavouring juice containing sesame
Liquid seasoning, but also the emulsification liquid seasoning containing sesame of the present invention can be particularly formed as the emulsion containing sesame
The salad juice of shape, fruit vinegar dip (ぽ ん jealous woman), sauce, soup (つ ゆ) etc..
Claims (10)
1. a kind of emulsification liquid seasoning containing sesame, it is containing sesame, edible oil and fat, acetic acid, salinity and processing yolk
The emulsification liquid seasoning containing sesame, it is characterised in that
The content of edible oil and fat is below the mass % of more than 5 mass % 40, the content of acetic acid for the mass % of more than 0.4 mass % 1.1 with
Under, the content of salinity is below the mass % of more than 3.2 mass % 6.1, acidity be set to more than 0.45 mass % 1.30 mass % with
Under, pH is set to less than more than 3.9 4.5, and the content of yolk is below the mass % of more than 0.80 mass % 2.2, contains 0.005 matter
Measure below the mass % of more than % 0.04 high intensity sweeteners and below the mass % of more than 0.10 mass % 0.40 yeast extract.
2. the emulsification liquid seasoning according to claim 1 containing sesame, it is characterised in that glued at normal temperatures with Type B
It is below 400mPa s above 2000mPa s to spend the viscosity measured.
3. the emulsification liquid seasoning according to claim 1 containing sesame, it is characterised in that the high intensity sweeteners
For Sucralose.
4. the emulsification liquid seasoning according to claim 1 containing sesame, it is characterised in that the sesame is to roast sesame
Fiber crops.
5. the emulsification liquid seasoning according to claim 1 containing sesame, it is characterised in that the breast containing sesame
Change liquid seasoning is flavouring juice, salad juice or sauce.
6. a kind of sesame flavor for strengthening the emulsification liquid seasoning containing sesame, mellow sense and the method for roasting sense, described to contain
The emulsification liquid seasoning for having sesame contains sesame, edible oil and fat, acetic acid, salinity and processing yolk, it is characterised in that
Contain the content of the edible oil and fat in the emulsification liquid seasoning of sesame using this as below the mass % of more than 5 mass % 40, second
The content of acid is below the mass % of more than 0.4 mass % 1.1, and the content of salinity is below the mass % of more than 3.2 mass % 6.1, yolk
Content be below the mass % of more than 0.80 mass % 2.2 mode, containing edible oil and fat, acetic acid, salinity and processing yolk,
Acidity is set as more than 0.45 mass % below 1.30 mass %, pH is set as less than more than 3.9 4.5, and
High intensity sweeteners containing below the mass % of more than 0.005 mass % 0.04 and below the mass % of more than 0.10 mass % 0.40
Yeast extract.
7. it is according to claim 6 enhancing the emulsification liquid seasoning containing sesame sesame flavor, it is mellow feel and roast
The method of sense, it is characterised in that the viscosity measured at normal temperatures with Brookfield viscometer is below 400mPa s above 2000mPa s.
8. it is according to claim 6 enhancing the emulsification liquid seasoning containing sesame sesame flavor, it is mellow feel and roast
The method of sense, it is characterised in that the high intensity sweeteners are Sucralose.
9. it is according to claim 6 enhancing the emulsification liquid seasoning containing sesame sesame flavor, it is mellow feel and roast
The method of sense, it is characterised in that the sesame is to roast sesame.
10. it is according to claim 6 enhancing the emulsification liquid seasoning containing sesame sesame flavor, it is mellow feel and roast
The method of sense, it is characterised in that the emulsification liquid seasoning containing sesame is flavouring juice, salad juice or sauce.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013-135786 | 2013-06-28 | ||
| JP2013135786A JP6150634B2 (en) | 2013-06-28 | 2013-06-28 | Sesame-containing emulsified liquid seasoning, method for enhancing sesame flavor of sesame-containing emulsified liquid seasoning |
| PCT/JP2014/065978 WO2014208396A1 (en) | 2013-06-28 | 2014-06-17 | Sesame-containing emulsion-type liquid condiment and method for enhancing sesame flavor of sesame-containing emulsion-type liquid condiment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105705036A CN105705036A (en) | 2016-06-22 |
| CN105705036B true CN105705036B (en) | 2018-03-02 |
Family
ID=52141738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201480037069.XA Active CN105705036B (en) | 2013-06-28 | 2014-06-17 | The method of the sesame flavor of emulsification liquid seasoning containing sesame and enhancing flavoring |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP6150634B2 (en) |
| CN (1) | CN105705036B (en) |
| SG (1) | SG11201510674UA (en) |
| WO (1) | WO2014208396A1 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018174798A (en) * | 2017-04-12 | 2018-11-15 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Container contained sesame-containing liquid seasoning |
| WO2019043894A1 (en) * | 2017-08-31 | 2019-03-07 | キユーピー株式会社 | Liquid seasoning |
| JP7285487B2 (en) * | 2018-01-10 | 2023-06-02 | 株式会社Mizkan Holdings | Liquid seasoning containing ingredients in a sealed container |
| SG11202006607UA (en) | 2018-01-10 | 2020-08-28 | Mizkan Holdings Co Ltd | Ingredient-containing liquid seasoning |
| TWI805676B (en) * | 2018-01-10 | 2023-06-21 | 日商味滋康控股有限公司 | Acidic liquid seasonings containing crushed vegetable matter |
| JP6518363B1 (en) * | 2018-06-05 | 2019-05-22 | キユーピー株式会社 | Liquid seasoning |
| EP3918926A4 (en) * | 2019-01-30 | 2022-10-12 | Mizkan Holdings Co., Ltd. | Heated ingredient-containing liquid seasoning packaged in airtight container, method for manufacturing same, and method for improving physical properties |
| KR102509632B1 (en) * | 2020-09-21 | 2023-03-16 | 주식회사 엠디에스 코리아 | Manufacturing method of flavor enhancer product for topping using emulsion gel |
| JP7087173B1 (en) | 2021-06-28 | 2022-06-20 | キユーピー株式会社 | sauce |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000093115A (en) * | 1998-09-25 | 2000-04-04 | Kikkoman Corp | Liquid seasoning containing sesame |
| JP2002369665A (en) * | 2001-06-15 | 2002-12-24 | Kikkoman Corp | Method for producing sesame grain-containing liquid seasoning of edible oil and fat-separating type packaged in packaging container |
| JP2006061065A (en) * | 2004-08-26 | 2006-03-09 | Q P Corp | Oil-in-water emulsified flavoring material and method for producing the same |
| JP4473883B2 (en) * | 2007-01-15 | 2010-06-02 | 花王株式会社 | Method for producing liquid seasoning |
| JP2010158208A (en) * | 2009-01-09 | 2010-07-22 | Dainippon Sumitomo Pharma Co Ltd | Sesame-containing seasoning |
| JP2010166886A (en) * | 2009-01-26 | 2010-08-05 | Tablemark Co Ltd | Method for improving aroma of food product |
| JP4694458B2 (en) * | 2005-11-18 | 2011-06-08 | 三栄源エフ・エフ・アイ株式会社 | Seasoning containing sesame |
| JP2012147747A (en) * | 2011-01-20 | 2012-08-09 | Ajinomoto Co Inc | Roast sesame-containing food product |
| JP2012165759A (en) * | 1998-10-28 | 2012-09-06 | Sanei Gen Ffi Inc | Composition containing sucralose and application thereof |
| JP2013106612A (en) * | 2011-10-25 | 2013-06-06 | Q P Corp | Emulsion condiment |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4047187B2 (en) * | 2003-02-13 | 2008-02-13 | キユーピー株式会社 | Liquid seasoning |
| CN102448326B (en) * | 2009-11-27 | 2013-06-19 | 丘比株式会社 | Acidic emulsified liquid seasoning containing sesame |
| JP5565564B2 (en) * | 2010-02-26 | 2014-08-06 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Sesame-containing acidic liquid seasoning and method for improving its taste |
| JP5731822B2 (en) * | 2010-12-28 | 2015-06-10 | キユーピー株式会社 | Sesame-containing acidic emulsified liquid seasoning |
| JP5784970B2 (en) * | 2011-05-10 | 2015-09-24 | 三栄源エフ・エフ・アイ株式会社 | Liquid seasoning |
-
2013
- 2013-06-28 JP JP2013135786A patent/JP6150634B2/en not_active Ceased
-
2014
- 2014-06-17 WO PCT/JP2014/065978 patent/WO2014208396A1/en active Application Filing
- 2014-06-17 CN CN201480037069.XA patent/CN105705036B/en active Active
- 2014-06-17 SG SG11201510674UA patent/SG11201510674UA/en unknown
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000093115A (en) * | 1998-09-25 | 2000-04-04 | Kikkoman Corp | Liquid seasoning containing sesame |
| JP2012165759A (en) * | 1998-10-28 | 2012-09-06 | Sanei Gen Ffi Inc | Composition containing sucralose and application thereof |
| JP2002369665A (en) * | 2001-06-15 | 2002-12-24 | Kikkoman Corp | Method for producing sesame grain-containing liquid seasoning of edible oil and fat-separating type packaged in packaging container |
| JP2006061065A (en) * | 2004-08-26 | 2006-03-09 | Q P Corp | Oil-in-water emulsified flavoring material and method for producing the same |
| JP4694458B2 (en) * | 2005-11-18 | 2011-06-08 | 三栄源エフ・エフ・アイ株式会社 | Seasoning containing sesame |
| JP4473883B2 (en) * | 2007-01-15 | 2010-06-02 | 花王株式会社 | Method for producing liquid seasoning |
| JP2010158208A (en) * | 2009-01-09 | 2010-07-22 | Dainippon Sumitomo Pharma Co Ltd | Sesame-containing seasoning |
| JP2010166886A (en) * | 2009-01-26 | 2010-08-05 | Tablemark Co Ltd | Method for improving aroma of food product |
| JP2012147747A (en) * | 2011-01-20 | 2012-08-09 | Ajinomoto Co Inc | Roast sesame-containing food product |
| JP2013106612A (en) * | 2011-10-25 | 2013-06-06 | Q P Corp | Emulsion condiment |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2015008666A (en) | 2015-01-19 |
| CN105705036A (en) | 2016-06-22 |
| SG11201510674UA (en) | 2016-01-28 |
| WO2014208396A1 (en) | 2014-12-31 |
| JP6150634B2 (en) | 2017-06-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105705036B (en) | The method of the sesame flavor of emulsification liquid seasoning containing sesame and enhancing flavoring | |
| EP2620060B1 (en) | Method for producing thermally reacted seasoning | |
| US20120114827A1 (en) | Onion extract, and process for production thereof | |
| Figueroa et al. | Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture | |
| TW201906540A (en) | Add liquid ingredients for ingredients | |
| CN103260435B (en) | Sesame-containing acidic liquid seasoning | |
| Golly et al. | Development of food products from palmyra palm (Borassus flabellifer L.) fruit pulp for possible commercialization | |
| KR20210067632A (en) | Kimchi sauce containing antioxidant vegetables and dumplings using them | |
| JP6307272B2 (en) | Soy milk-containing emulsified liquid seasoning, method for improving aftertaste of soy milk-containing emulsified liquid seasoning | |
| JP2013111014A (en) | Acidic oil-in-water emulsified liquid seasoning | |
| KR100346509B1 (en) | The method for producing seasoned lavers which are fortified with curry flavor | |
| JP4630309B2 (en) | Acid liquid seasoning | |
| CN117529239A (en) | Acidic liquid seasoning | |
| JP7159092B2 (en) | Method for producing acidic oil-in-water emulsified liquid seasoning | |
| TWI770216B (en) | Emulsion liquid seasoning to which ingredients are added, method for producing the same, and method for heating and conditioning food | |
| JP2020078361A (en) | Seasoning liquid for dipping and heating food material, and manufacturing method therefor | |
| JP2020167981A (en) | Masking agent for seaweed and processed food and drink of seaweed | |
| JP2015039370A (en) | Acidic o/w-type emulsion seasoning | |
| JP6946593B1 (en) | Acid liquid seasoning | |
| JP6923768B1 (en) | Acid liquid seasoning | |
| JP7304040B2 (en) | Apple-containing liquid seasoning | |
| JP5654840B2 (en) | Egg salad manufacturing method | |
| JP2016135148A (en) | Acidic oil-in-water type emulsified liquid seasoning | |
| CN103181531B (en) | Acid oil-in-water emulsified liquid seasoning | |
| JP2021090468A (en) | Method for producing acidic oil-in-water emulsified liquid seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: Aichi Prefecture, Japan Applicant after: Mizkan Holdings Co.,Ltd. Applicant after: MIZKAN Co.,Ltd. Address before: Aichi Prefecture, Japan Applicant before: Mizkan Holdings Co.,Ltd. Applicant before: Mizkan Xinmei Co.,Ltd. Address after: Aichi Prefecture, Japan Applicant after: Mizkan Holdings Co.,Ltd. Applicant after: Mizkan Xinmei Co.,Ltd. Address before: Aichi Prefecture, Japan Applicant before: Mizkan Holdings Co.,Ltd. Applicant before: MIZKAN Co.,Ltd. |
|
| CB02 | Change of applicant information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1236752 Country of ref document: HK |
|
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1236752 Country of ref document: HK |