JPS56102766A - Flavor composition - Google Patents

Flavor composition

Info

Publication number
JPS56102766A
JPS56102766A JP616880A JP616880A JPS56102766A JP S56102766 A JPS56102766 A JP S56102766A JP 616880 A JP616880 A JP 616880A JP 616880 A JP616880 A JP 616880A JP S56102766 A JPS56102766 A JP S56102766A
Authority
JP
Japan
Prior art keywords
gum
thickener
emulsion stabilizer
extract
emulsified
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
Application number
JP616880A
Other languages
Japanese (ja)
Other versions
JPS5910177B2 (en
Inventor
Yasuo Kita
Makoto Sakaguchi
Takeshi Aoyama
Akira Okada
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP55006168A priority Critical patent/JPS5910177B2/en
Publication of JPS56102766A publication Critical patent/JPS56102766A/en
Publication of JPS5910177B2 publication Critical patent/JPS5910177B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: Specific amounts of animal extract, water and salt are mixed with a sugar ester of fatty acid with a specific value of or higher HLB and an emulsion stabilizer and they are emulsified to produce a heat-resistant O/W type composition.
CONSTITUTION: 10W30pts. of an animal extract such as pork or vonito extract, 5W10pts. of table salt, 10W45pts. of edible oil, 20W45pts. of water, 0.1W5pts. of a sugar ester of fatty acid with 11 or higher HLB and 0.1W10pts. of an emulsion stabilizer are mixed and emulsified. The emulsion stabilizer used is a gum thicknene or a mixture thereof with another thickener in which the gum thickener is a heat- resistant gum such as xanthane or locust bean gum and the other thickener is hydrogenerated dextrin, CMC or carrageenan.
COPYRIGHT: (C)1981,JPO&Japio
JP55006168A 1980-01-22 1980-01-22 seasoning composition Expired JPS5910177B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55006168A JPS5910177B2 (en) 1980-01-22 1980-01-22 seasoning composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55006168A JPS5910177B2 (en) 1980-01-22 1980-01-22 seasoning composition

Publications (2)

Publication Number Publication Date
JPS56102766A true JPS56102766A (en) 1981-08-17
JPS5910177B2 JPS5910177B2 (en) 1984-03-07

Family

ID=11631002

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55006168A Expired JPS5910177B2 (en) 1980-01-22 1980-01-22 seasoning composition

Country Status (1)

Country Link
JP (1) JPS5910177B2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10316523A (en) * 1997-05-15 1998-12-02 Noevir Co Ltd Oil-in-water type emilsified composition
US20110183060A1 (en) * 2007-09-28 2011-07-28 Riken Vitamin Co., Ltd. Method for producing powdery emulsified fat and oil
JP2016182071A (en) * 2015-03-26 2016-10-20 日清食品ホールディングス株式会社 Method for filling liquid soup
JP2017205024A (en) * 2016-05-16 2017-11-24 池田食研株式会社 Method for producing enzyme treated oil-in-water type emulsified seasoning
JP2019146592A (en) * 2019-05-29 2019-09-05 日清食品ホールディングス株式会社 Method for filling liquid soup

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10316523A (en) * 1997-05-15 1998-12-02 Noevir Co Ltd Oil-in-water type emilsified composition
US20110183060A1 (en) * 2007-09-28 2011-07-28 Riken Vitamin Co., Ltd. Method for producing powdery emulsified fat and oil
US9173428B2 (en) * 2007-09-28 2015-11-03 Riken Vitamin Co., Ltd. Method for producing powdery emulsified fat and oil
JP2016182071A (en) * 2015-03-26 2016-10-20 日清食品ホールディングス株式会社 Method for filling liquid soup
JP2017205024A (en) * 2016-05-16 2017-11-24 池田食研株式会社 Method for producing enzyme treated oil-in-water type emulsified seasoning
JP2019146592A (en) * 2019-05-29 2019-09-05 日清食品ホールディングス株式会社 Method for filling liquid soup

Also Published As

Publication number Publication date
JPS5910177B2 (en) 1984-03-07

Similar Documents

Publication Publication Date Title
JPS5431407A (en) Fat composition
EP0312612A4 (en) Nutritive emulsion preparation
CA2048401A1 (en) Edible Fats
DE3850189D1 (en) Sea oil and vegetable oil mixture and products made from it.
JPS5558060A (en) Preparation of hard butter
JPS5747446A (en) Nutrious food composition
JPS56102766A (en) Flavor composition
GB2014426A (en) Artificial creams
JPS643118A (en) L-ascorbic acid preparation
JPS5759628A (en) Solubilizing method
JPS557093A (en) Production of emulsified oil composition
ES8100050A1 (en) Modified liquid smoke compositions and food casings prepared therefrom
JPS57155959A (en) Preparation of rice cake
JPS5379043A (en) Edible hand cream
JPS5560581A (en) Brine having excellent anti-foaming characteristic
JPS53145927A (en) Emulsion for hair treatment
JPS55120772A (en) Processing of meat
JPS57146551A (en) Production of synthetic cream
JPS5523974A (en) Fat composition for food
JPS5791171A (en) Preparation of paste mustard
JPS5758873A (en) Preparation of fish-paste product
JPS5763066A (en) Preparation of pickled ume
JPS557094A (en) Production of emulsified oil composition
JPS5682061A (en) Stabilization of oil-containing protein food and its product
RU2061389C1 (en) Food product