JPS63233761A - Production of emulsified fat and oil-containing soy sauce - Google Patents
Production of emulsified fat and oil-containing soy sauceInfo
- Publication number
- JPS63233761A JPS63233761A JP62065656A JP6565687A JPS63233761A JP S63233761 A JPS63233761 A JP S63233761A JP 62065656 A JP62065656 A JP 62065656A JP 6565687 A JP6565687 A JP 6565687A JP S63233761 A JPS63233761 A JP S63233761A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- oil
- fat
- emulsified
- water
- 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.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- PIGTXFOGKFOFTO-FVFWYJKVSA-N (2S,3S,4S,5R,6R)-6-[[(3S,4S,4aR,6aR,6bS,8R,8aR,12aS,14aR,14bR)-8a-carboxy-4-formyl-8-hydroxy-4,6a,6b,11,11,14b-hexamethyl-1,2,3,4a,5,6,7,8,9,10,12,12a,14,14a-tetradecahydropicen-3-yl]oxy]-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound O([C@H]1CC[C@]2(C)[C@H]3CC=C4[C@@]([C@@]3(CC[C@H]2[C@@]1(C=O)C)C)(C)C[C@@H](O)[C@]1(CCC(C[C@H]14)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O PIGTXFOGKFOFTO-FVFWYJKVSA-N 0.000 claims abstract description 11
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 239000000230 xanthan gum Substances 0.000 claims abstract description 5
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 5
- 229920002907 Guar gum Polymers 0.000 claims abstract description 3
- 235000011187 glycerol Nutrition 0.000 claims abstract description 3
- 239000000665 guar gum Substances 0.000 claims abstract description 3
- 235000010417 guar gum Nutrition 0.000 claims abstract description 3
- 229960002154 guar gum Drugs 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 19
- 150000005846 sugar alcohols Polymers 0.000 claims description 7
- 229920003169 water-soluble polymer Polymers 0.000 claims description 7
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 235000001727 glucose Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 235000013772 propylene glycol Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 229920000642 polymer Polymers 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 17
- 239000003925 fat Substances 0.000 description 16
- 238000003756 stirring Methods 0.000 description 8
- 238000004945 emulsification Methods 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- -1 sucrose fatty acid ester Chemical class 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241001092473 Quillaja Species 0.000 description 1
- 235000009001 Quillaja saponaria Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- ORYOIBJWFDNIPD-UHFFFAOYSA-N diacetyl 2,3-dihydroxybutanedioate Chemical compound CC(=O)OC(=O)C(O)C(O)C(=O)OC(C)=O ORYOIBJWFDNIPD-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、乳化状態の油脂を含有する醤油の製造法に関
するものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing soy sauce containing emulsified fats and oils.
童迷り退葉
せんべい、豆菓子など、調味料として醤油を使用する菓
子の製造過程で醤油とともに油脂を使用すると、製品の
味や艶が改良される。そこで、これらの分野において使
用するため、醤油中に食用油脂を乳化状態で含有させた
混合調味料の製造が検討されている。しかしながら、食
塩を高濃度で含有する醤油中で油脂を乳化させるのはか
なり困難なことであって、一般的な食品用乳化剤の多く
は、この目的のためには無力である。使用可能なことが
確認されている乳化剤はきわめて限られ、ジアセチル酒
石酸モノグリセリド、ショ糖脂肪酸エステル、ポリグリ
セリン脂肪酸エステル等である（特公昭６１−４８９０
２号公報）。When fats and oils are used along with soy sauce in the manufacturing process of confectionery that uses soy sauce as a seasoning, such as Domaori Fallen Leaf Crackers and bean sweets, the taste and gloss of the products are improved. Therefore, for use in these fields, the production of mixed seasonings in which edible fats and oils are contained in soy sauce in an emulsified state is being considered. However, it is quite difficult to emulsify fats and oils in soy sauce containing a high concentration of salt, and many common food emulsifiers are ineffective for this purpose. The emulsifiers that have been confirmed to be usable are extremely limited, and include diacetyl tartrate monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester (Japanese Patent Publication No. 61-4890).
Publication No. 2).
発明が解決しようとする問題点
乳化油脂含有醤油の製造に有効とされている上記乳化剤
は、醤油に対する油脂の比率が高い場合にはある程度安
定性のよい製品を与えるが、油脂の比率が低くなるにつ
れて乳化安定化作用が不充分になる傾向がある。また、
いずれも化学合成品であって、安全性を考慮すると、充
分量を使用することができない。Problems to be Solved by the Invention The above-mentioned emulsifiers, which are said to be effective in producing soy sauce containing emulsified oils and fats, give a product with good stability to some extent when the ratio of fats and oils to soy sauce is high, but the ratio of oils and fats becomes low. The emulsion stabilizing effect tends to become insufficient as the amount increases. Also,
All of them are chemically synthesized products, and due to safety considerations, they cannot be used in sufficient quantities.
この発明の目的は、従来の乳化油脂含有醤油製造法が上
述のような欠点を持つものであったことに鑑み、油脂含
有率のいかんにかかわらずすぐれた安定性を示し、しか
も合成添加物の使用を好まない一般消費者でも安心して
使用できる乳化油脂含有醤油を製造する方法を提供する
ことにある。In view of the fact that the conventional method for producing soy sauce containing emulsified oil and fat has the drawbacks mentioned above, the purpose of this invention is to demonstrate excellent stability regardless of the oil and fat content, and to avoid the use of synthetic additives. To provide a method for producing emulsified oil-containing soy sauce that can be safely used even by general consumers who do not like using it.
問題点を解決するための手段
本発明者らは、醤油中での乳化安定作用が期待される多
くの天然物について実験を繰返した結果、キラヤサポニ
ンが特異的にすぐれた性能を有することを見いだした。Means for Solving the Problems As a result of repeated experiments on many natural products that are expected to have emulsion stabilizing effects in soy sauce, the present inventors discovered that Quillaya saponin has a uniquely excellent performance. Ta.
また、キラヤサポニンを用いて乳化処理を行う際、水溶
性高分子化合物または水溶性多価アルコールを共存させ
ると、よりすぐれた結果が得られることも確認した。It was also confirmed that better results can be obtained when a water-soluble polymer compound or a water-soluble polyhydric alcohol is co-present when performing emulsification treatment using Quillaja saponin.
本発明は上述の知見に基づくものであって、乳化剤とし
てキラヤサポニンを用いて食用油脂を醤油中に乳化させ
ることを特徴とする乳化油脂含有醤油の製造法、および
水溶性高分子化合物または水溶性多価アルコールの存在
下に乳化剤としてキラヤサポニンを用いて食用油脂を醤
油中に乳化させることを特徴とする乳化油脂含有醤油の
製造法を提供するものである。The present invention is based on the above-mentioned findings, and provides a method for producing soy sauce containing emulsified oil and fat, which is characterized by emulsifying edible oil and fat in soy sauce using Quillaja saponin as an emulsifier, and a water-soluble polymer compound or water-soluble The present invention provides a method for producing soy sauce containing emulsified oil and fat, which comprises emulsifying edible oil and fat in soy sauce using Quillaja saponin as an emulsifier in the presence of a polyhydric alcohol.
本発明において乳化剤として用いるキラヤサポニンは、
キラヤの樹皮から抽出される配糖体の一種であって、早
くから飲食品用起泡剤等に利用されており、その安全性
は確認されている０本発明の製法では、乳化剤としてこ
れを単独で、あるいは必要に応じて池の乳化作用ある物
質とともに、用いることができる。なお、併用するのに
適当な乳化剤の例としては、レシチン、酵素処理レシチ
ンなどがある。キラヤサポニンの使用量は、乳化油脂含
有醤油の０．２〜５重量％が適当である。Quillaja saponin used as an emulsifier in the present invention is
It is a type of glycoside extracted from the bark of the Quillaja tree, and has been used as a foaming agent for foods and drinks since early times, and its safety has been confirmed.In the manufacturing method of the present invention, it is used alone as an emulsifier. It can be used with or without emulsifying substances if necessary. Examples of emulsifiers suitable for use in combination include lecithin and enzyme-treated lecithin. The appropriate amount of Quillaja saponin to be used is 0.2 to 5% by weight of the soy sauce containing emulsified oil and fat.
水溶性高分子化合物または多価アルコールを併用する場
合におけるこれらの助剤の好ましい例としては、キサン
タンガム、グアーガム、加工デンプン、プロピレングリ
コール、グリセリン、グルコース、マルチトール、グル
コース等がある。Preferred examples of these auxiliaries when used in combination with a water-soluble polymer compound or polyhydric alcohol include xanthan gum, guar gum, modified starch, propylene glycol, glycerin, glucose, maltitol, and glucose.
水溶性高分子化合物は乳化状態を安定化する作用があり
、また多価アルコールは乳化促進作用がある。したがっ
て、これらは併用されたとき最もすぐれた結果を与える
。水溶性高分子化合物の使用量は、乳化油脂含有醤油の
０．０５〜３重量％、水溶性多価アルコールの使用量は
キラヤサポニンの１０〜２０倍量が適当である。これら
は、あらかじめキラヤサポニンと混合し、それに食用油
脂を加えて攪拌後、醤油をさらに加えることが望ましい
、過剰量の使用は、いうまでもなく製品の風味や物性を
損なうので避けなければならない。The water-soluble polymer compound has the effect of stabilizing the emulsified state, and the polyhydric alcohol has the effect of promoting emulsification. Therefore, they give the best results when used in combination. The appropriate amount of the water-soluble polymer compound to be used is 0.05 to 3% by weight of the emulsified fat-containing soy sauce, and the appropriate amount of the water-soluble polyhydric alcohol to be used is 10 to 20 times the amount of Quillaja saponin. It is desirable to mix these with Quillaja saponin in advance, add edible fats and oils, stir, and then add soy sauce. Needless to say, use of excessive amounts must be avoided as it will impair the flavor and physical properties of the product.
本発明の製法により醤油中に食用油脂を乳化させる場合
、乳化に用いる機械装置、処理条件等に特殊なものは必
要としない。乳化処理に通常用いられるホモミキサー、
コロイドミル等を用いて原料混合物を処理するか、後記
実施例３のように、醤油以外の原料から均一な混合物を
調製したのち醤油と混合すればよい。When emulsifying edible fats and oils in soy sauce by the production method of the present invention, no special mechanical equipment or processing conditions are required for emulsification. Homomixer commonly used for emulsification processing,
The raw material mixture may be processed using a colloid mill or the like, or a homogeneous mixture may be prepared from raw materials other than soy sauce, as in Example 3 described later, and then mixed with soy sauce.
発明の効果
本発明の製法によれば、醤油と食用油脂との比率が約９
５：５ないし約３０ニアという広い範囲で、長期間油層
分離を起こさないか仮に起こしても簡単な撹拌で容易に
乳化状態を再現する、すぐれた安定性を有する乳化油脂
含有醤油を得ることができる。本発明の製法はまた、用
いる乳化剤その他の助剤が、それらの使用量が適正であ
る限り、製品の風味を損なわず、安全性の点でも心配が
ない。Effects of the Invention According to the production method of the present invention, the ratio of soy sauce to edible oil and fat is approximately 9.
It is possible to obtain soy sauce containing emulsified oil and fat with excellent stability over a wide range of 5:5 to about 30 Nia, which does not cause oil layer separation for a long period of time, or even if it does, can easily reproduce the emulsified state with simple stirring. can. The production method of the present invention also does not impair the flavor of the product and does not pose any safety concerns, as long as the emulsifiers and other auxiliary agents used are used in appropriate amounts.
したがって本発明は、調味料としてすぐれた性質を持つ
乳化油脂含有醤油の普及に大きな貢献をなしうるちので
ある。Therefore, the present invention can make a significant contribution to the spread of emulsified oil-containing soy sauce, which has excellent properties as a seasoning.
実施側 以下、実施例を示して本発明を説明する。implementation side Hereinafter, the present invention will be explained with reference to Examples.
実施例 １
キラヤサポニン製剤・キラヤニンＣ−１００（丸善化成
株式会社製品）１．５重量部、キサンタンガム・エフ−
ガム（大日本製薬株式会社製品）０．１重量部を醤油６
０重量部に加え、８０００ｒｐｍのホモミキサーで撹拌
しなが呟大豆白絞油４０重量部を徐々に滴下し、滴下終
了後さらに５分間撹拌を続けて乳化大豆油含有醤油を得
た。製品は１力月保蔵後も良好な乳化状態を保っていた
。Example 1 Quillayanin C-100 (product of Maruzen Kasei Co., Ltd.) 1.5 parts by weight, xanthan gum F-
0.1 part by weight of gum (product of Dainippon Pharmaceutical Co., Ltd.) and 6 parts by weight of soy sauce.
In addition to 0 parts by weight, 40 parts by weight of white squeezed soybean oil was gradually added dropwise while stirring with a homomixer at 8000 rpm, and after the dropwise addition was completed, stirring was continued for an additional 5 minutes to obtain a soy sauce containing emulsified soybean oil. The product maintained a good emulsified state even after being stored for one month.
実施例 ２
キラヤサポニン製剤・キラヤニンＣ・１００（丸善化成
株式会社製品）０．５重量部、ポリグリセリン脂肪酸エ
ステル・ＳＹグリスターＰＳ−３１０阪本薬品工業株式
会社製品）０．１重量部、キサンタンガム・エコーがム
（大日本製薬株式会社製品）０．１重量部を醤油７０重
量部に加え、５０００ｒｐ論のホモミキサーで攪拌しな
がらごま油３０重量部を加え、１０分間攪拌して、安定
な乳化ごま油含有醤油を得た。これをせんべいに塗布し
て焼上げたところ、ごま油を含有させていない醤油を用
いたものよりも艶と味のよい製品が得られた。Example 2 Quillayan saponin preparation - Quillayanin C 100 (Maruzen Kasei Co., Ltd. product) 0.5 parts by weight, polyglycerin fatty acid ester - SY Glister PS-310 Sakamoto Pharmaceutical Co., Ltd. product) 0.1 part by weight, xanthan gum Echo Add 0.1 part by weight of Gamu (product of Dainippon Pharmaceutical Co., Ltd.) to 70 parts by weight of soy sauce, add 30 parts by weight of sesame oil while stirring with a homomixer at 5000 rpm, and stir for 10 minutes to obtain a stable emulsified sesame oil-containing mixture. I got soy sauce. When this was applied to senbei rice crackers and baked, the product had a better gloss and taste than one using soy sauce that did not contain sesame oil.
実施例 ３
７５％マルチトール液１５重量部に３重量部の水とキラ
ヤサポニン製剤・キラヤニンＣ−１００（丸善化成株式
会社製品）１重量部を加え、ゆっくり攪拌しながらコー
ン油８０重１部を徐々に滴下し、透明性のある高粘度の
混合物を得た。Example 3 To 15 parts by weight of 75% maltitol solution, 3 parts by weight of water and 1 part by weight of Quillaya saponin preparation, Quillayanin C-100 (product of Maruzen Kasei Co., Ltd.) were added, and while stirring slowly, 80 parts by weight of corn oil was added. It was gradually added dropwise to obtain a transparent and highly viscous mixture.
これに醤油１２０重量部を撹拌下に加え、乳化コーン油
含有醤油を得た。この醤油を４０℃で１力月保蔵したと
ころ、乳化した油滴が浮上するクリーミング現象が認め
られたが、再撹拌すると容易に良好な乳化状態を再現し
た。それを用いて焼上げたせんべいは、艶、味ともに良
好であった。120 parts by weight of soy sauce was added to this while stirring to obtain a soy sauce containing emulsified corn oil. When this soy sauce was stored at 40° C. for one month, a creaming phenomenon in which emulsified oil droplets floated was observed, but when stirred again, a good emulsified state was easily reproduced. Rice crackers baked using it had good gloss and taste.
Claims (4)
醤油中に乳化させることを特徴とする乳化油脂含有醤油
の製造法。(1) A method for producing soy sauce containing emulsified oil and fat, which comprises emulsifying edible oil and fat in soy sauce using Quillaja saponin as an emulsifier.
の存在下、乳化剤としてキラヤサポニンを用いて食用油
脂を醤油中に乳化させることを特徴とする乳化油脂含有
醤油の製造法。(2) A method for producing soy sauce containing emulsified oil and fat, which comprises emulsifying edible oil and fat in soy sauce using Quillaja saponin as an emulsifier in the presence of a water-soluble polymer compound or a water-soluble polyhydric alcohol.
ーガムまたは加工デンプンを用いる特許請求の範囲第１
項記載の製造法。(3) Claim 1 in which xanthan gum, guar gum or modified starch is used as the water-soluble polymer compound
Manufacturing method described in section.
ル、グリセリン、グルコース、マルチトールまたはグル
コースを用いる特許請求の範囲第１項記載の製造法。(4) The production method according to claim 1, in which propylene glycol, glycerin, glucose, maltitol, or glucose is used as the water-soluble polyhydric alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62065656A JPS63233761A (en) | 1987-03-23 | 1987-03-23 | Production of emulsified fat and oil-containing soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62065656A JPS63233761A (en) | 1987-03-23 | 1987-03-23 | Production of emulsified fat and oil-containing soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63233761A true JPS63233761A (en) | 1988-09-29 |
Family
ID=13293265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62065656A Pending JPS63233761A (en) | 1987-03-23 | 1987-03-23 | Production of emulsified fat and oil-containing soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63233761A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0914777A1 (en) * | 1997-11-04 | 1999-05-12 | Kyowa Hakko Co., Ltd. | Novel protein complexes |
| JP2003000195A (en) * | 2001-06-21 | 2003-01-07 | Maruzen Pharmaceut Co Ltd | Water-dispersible or water-soluble extract composition of leaf of ginkgo |
| WO2011089247A1 (en) * | 2010-01-22 | 2011-07-28 | Symrise Ag | Solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides |
| US20130004621A1 (en) * | 2010-01-22 | 2013-01-03 | Symrise Ag | Compositions with a surfactant system comprising saponins, and lecithin |
| JP2013132219A (en) * | 2011-12-26 | 2013-07-08 | Nippon Flour Mills Co Ltd | Liquid seasoning composition used in foamed state |
-
1987
- 1987-03-23 JP JP62065656A patent/JPS63233761A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0914777A1 (en) * | 1997-11-04 | 1999-05-12 | Kyowa Hakko Co., Ltd. | Novel protein complexes |
| US6066352A (en) * | 1997-11-04 | 2000-05-23 | Kyowa Hakko Kogyo Co., Ltd. | Compositions containing novel protein complexes |
| JP2003000195A (en) * | 2001-06-21 | 2003-01-07 | Maruzen Pharmaceut Co Ltd | Water-dispersible or water-soluble extract composition of leaf of ginkgo |
| JP4502549B2 (en) * | 2001-06-21 | 2010-07-14 | 丸善製薬株式会社 | Water-dispersible or water-soluble ginkgo biloba extract composition |
| WO2011089247A1 (en) * | 2010-01-22 | 2011-07-28 | Symrise Ag | Solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides |
| EP2359702A1 (en) * | 2010-01-22 | 2011-08-24 | Symrise AG | Solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides |
| US20130004621A1 (en) * | 2010-01-22 | 2013-01-03 | Symrise Ag | Compositions with a surfactant system comprising saponins, and lecithin |
| US8795757B2 (en) * | 2010-01-22 | 2014-08-05 | Symrise Ag | Compositions with a surfactant system comprising saponins, and lecithin |
| US9433235B2 (en) | 2010-01-22 | 2016-09-06 | Symrise Ag | Solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides |
| JP2013132219A (en) * | 2011-12-26 | 2013-07-08 | Nippon Flour Mills Co Ltd | Liquid seasoning composition used in foamed state |
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