JPS572659A - Preparation of emulsified food of oil-in-water type - Google Patents

Preparation of emulsified food of oil-in-water type

Info

Publication number
JPS572659A
JPS572659A JP7583280A JP7583280A JPS572659A JP S572659 A JPS572659 A JP S572659A JP 7583280 A JP7583280 A JP 7583280A JP 7583280 A JP7583280 A JP 7583280A JP S572659 A JPS572659 A JP S572659A
Authority
JP
Japan
Prior art keywords
oil
emulsified food
water type
preparation
raw material
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
JP7583280A
Other languages
Japanese (ja)
Other versions
JPS6023824B2 (en
Inventor
Hajime Suzuki
Takashi Isa
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.)
QP Corp
Original Assignee
QP Corp
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 QP Corp filed Critical QP Corp
Priority to JP55075832A priority Critical patent/JPS6023824B2/en
Publication of JPS572659A publication Critical patent/JPS572659A/en
Publication of JPS6023824B2 publication Critical patent/JPS6023824B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To prevent the flavor deterioration of an emulsified food in preservation, by adding phytic acid, its salt or polyphosphate to an emulsified food of the oil-in- water type comprising tomato and the yellow of an egg during its preparation.
CONSTITUTION: In preparing conventionally an emulsified food of the oil-in-water type comprising tomato and the yellow of an egg as part of raw materials, for example, after emulsifying an aqueous raw material and an oily raw material into an oil-in-water type or while preparing the aqueous raw material, about 0.02W 1wt% phytic acid, or its salt, e.g., sodium phytate, or polyphosphate, e.g., sodium polyphosphate, is added to the emulsified food.
COPYRIGHT: (C)1982,JPO&Japio
JP55075832A 1980-06-05 1980-06-05 Method for producing oil-in-water emulsified food Expired JPS6023824B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55075832A JPS6023824B2 (en) 1980-06-05 1980-06-05 Method for producing oil-in-water emulsified food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55075832A JPS6023824B2 (en) 1980-06-05 1980-06-05 Method for producing oil-in-water emulsified food

Publications (2)

Publication Number Publication Date
JPS572659A true JPS572659A (en) 1982-01-08
JPS6023824B2 JPS6023824B2 (en) 1985-06-10

Family

ID=13587550

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55075832A Expired JPS6023824B2 (en) 1980-06-05 1980-06-05 Method for producing oil-in-water emulsified food

Country Status (1)

Country Link
JP (1) JPS6023824B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013212068A (en) * 2012-04-02 2013-10-17 Chikuno Shokuhin Kogyo Kk Oil and fat composition containing phytic acid, and food containing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013212068A (en) * 2012-04-02 2013-10-17 Chikuno Shokuhin Kogyo Kk Oil and fat composition containing phytic acid, and food containing the same

Also Published As

Publication number Publication date
JPS6023824B2 (en) 1985-06-10

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