JP2014003974A5 - - Google Patents
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- JP2014003974A5 JP2014003974A5 JP2013110794A JP2013110794A JP2014003974A5 JP 2014003974 A5 JP2014003974 A5 JP 2014003974A5 JP 2013110794 A JP2013110794 A JP 2013110794A JP 2013110794 A JP2013110794 A JP 2013110794A JP 2014003974 A5 JP2014003974 A5 JP 2014003974A5
- Authority
- JP
- Japan
- Prior art keywords
- emulsions
- prepared
- comparative example
- added
- aqueous
- 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.)
- Granted
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- 239000000839 emulsion Substances 0.000 description 6
- 239000008346 aqueous phase Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
Description
次に、実施例１４〜１６は実施例１と同様の方法で微粒子水溶液を調製し水相とした。比較例３は比較例１と同様に水溶液を調製し水相とした。その後、表２に示す配合及び手順で、ドレッシングを作成した。つまり、実施例１４では各油脂を均一に混合した後、微粒子を含む水溶液に添加したのに対し、実施例１５では、菜種油を先に水相に添加し乳化後、さらにごま油を加えさらに乳化し、乳化物を得た。実施例１６、比較例３では各油脂のエマルション（乳化物Ａ、Ｂ）（乳化物Ｃ、Ｄ）を調製した後、両エマルションを混合し乳化物を得た。
Next, in Examples 14 to 16, fine particle aqueous solutions were prepared in the same manner as in Example 1 to obtain aqueous phases. In Comparative Example 3, an aqueous solution was prepared in the same manner as Comparative Example 1 to obtain an aqueous phase. Then, the dressing was created with the composition and procedure shown in Table 2. That is, in Example 14 , the fats and oils were uniformly mixed and then added to the aqueous solution containing fine particles, whereas in Example 15 , rapeseed oil was first added to the aqueous phase and emulsified, and then sesame oil was further added to further emulsify. An emulsion was obtained. In Example 16 and Comparative Example 3, emulsions (emulsions A and B) (emulsions C and D) of each oil and fat were prepared, and then both emulsions were mixed to obtain an emulsion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013110794A JP6337364B2 (en) | 2012-05-29 | 2013-05-27 | Dressing and manufacturing method thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012122391 | 2012-05-29 | ||
| JP2012122391 | 2012-05-29 | ||
| JP2013110794A JP6337364B2 (en) | 2012-05-29 | 2013-05-27 | Dressing and manufacturing method thereof |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2014003974A JP2014003974A (en) | 2014-01-16 |
| JP2014003974A5 true JP2014003974A5 (en) | 2016-01-28 |
| JP6337364B2 JP6337364B2 (en) | 2018-06-06 |
Family
ID=50102346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013110794A Active JP6337364B2 (en) | 2012-05-29 | 2013-05-27 | Dressing and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6337364B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102558076B1 (en) | 2016-12-08 | 2023-07-20 | 미쯔비시 케미컬 주식회사 | Oil-in-water emulsion composition and method for producing the oil-in-water emulsion composition |
| JP2020048488A (en) * | 2018-09-27 | 2020-04-02 | 日清オイリオグループ株式会社 | Production method of seasoning |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04200631A (en) * | 1990-11-30 | 1992-07-21 | Lion Corp | Preparation of o/w emulsion |
| JPH04278059A (en) * | 1991-03-01 | 1992-10-02 | Shin Etsu Chem Co Ltd | Method for stabilizing emulsion of salad dressing oil |
| JP4181296B2 (en) * | 2000-12-18 | 2008-11-12 | 松谷化学工業株式会社 | Soup, sauce |
| JP2002335906A (en) * | 2001-05-16 | 2002-11-26 | Takahisa Shioda | Method for producing mayonnaise-flavored food in which jews-ear, devil's tongue, agar, gelatin, arrowroot, or the like, is used to take emulsifying effect, instead of using egg such as hen's egg or other's |
| JP3855203B2 (en) * | 2004-04-05 | 2006-12-06 | 学校法人神奈川大学 | Emulsifying dispersant, emulsifying dispersion method using the same, and emulsion |
| JP4552198B2 (en) * | 2005-09-09 | 2010-09-29 | 学校法人神奈川大学 | Edible emulsion and method for producing the same |
| JP5927453B2 (en) * | 2010-12-13 | 2016-06-01 | 太陽化学株式会社 | Process for producing edible fat and oil emulsion, edible fat and oil emulsion, and food and drink using the same |
-
2013
- 2013-05-27 JP JP2013110794A patent/JP6337364B2/en active Active
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