JPS56102766A - Flavor composition - Google Patents
Flavor compositionInfo
- 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
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
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)
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 |
-
1980
- 1980-01-22 JP JP55006168A patent/JPS5910177B2/en not_active Expired
Cited By (6)
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 |
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