WO2010021322A1 - 粉末状乳化油脂の製造方法 - Google Patents
粉末状乳化油脂の製造方法 Download PDFInfo
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- WO2010021322A1 WO2010021322A1 PCT/JP2009/064440 JP2009064440W WO2010021322A1 WO 2010021322 A1 WO2010021322 A1 WO 2010021322A1 JP 2009064440 W JP2009064440 W JP 2009064440W WO 2010021322 A1 WO2010021322 A1 WO 2010021322A1
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- oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
Definitions
- the present invention relates to a method for producing a powdered emulsified oil.
- Oils and fats are added to powder products such as powder soup for the purpose of imparting a rich taste and aroma.
- Examples of the method of adding fats and oils include a method of putting fats and oils in a separate package, a method of adding a small amount of fats and oils to a powder soup, a method of adsorbing fats and oils to a powdered substrate, and the like.
- powder soup using these methods is dissolved in hot water or the like, oil droplets float on the surface of the soup and a preferable aroma is produced.
- a powdered system consisting of saccharide powder or a powder mainly composed of saccharide and added water is heated under heating conditions under which the saccharide is crystallized to be porous.
- Patent Document 1 Powdered soup production method
- Patent Document 2 Powdered soup production method
- Patent Document 3 A method for producing an oil-containing saccharide powder characterized by adding and mixing the heated molten oil obtained by heat treatment at a ratio of 10 to 35 parts by mass with respect to 100 parts by mass of the saccharide powder (Patent Document 3), etc.
- Patent Document 3 A method for producing an oil-containing saccharide powder characterized by adding and mixing the heated molten oil obtained by heat treatment at a ratio of 10 to 35 parts by mass with respect to 100 parts by mass of the saccharide powder.
- the object of the present invention is to provide a method for producing a powdered emulsified fat with good powder quality at the time of storage, in view of the above situation, separating oil and fat when dissolved in hot water.
- the inventors of the present invention use a livestock meat extract as a powdering agent, and at the same time, powdered emulsified fats and oils using sodium chloride are separated when dissolved in hot water.
- the present invention was completed by further research based on this finding. That is, the present invention (1) A method for producing a powdered emulsified oil and fat characterized by adding fats and oils to an aqueous solution containing a meat extract and salt and then drying the emulsified liquid, (2) The method for producing a powdered emulsified fat according to (1), wherein the aqueous solution further contains an excipient in addition to the meat extract and salt. It is made up of.
- the powdered emulsified oil and fat obtained by the production method provided by the present invention has an advantage that when dissolved in hot water, a part of the oil and fat is separated to obtain a preferable scent and the powder quality during storage is excellent. ing.
- the powdered emulsified oil and fat provided by the present invention is obtained, as a basic aspect, by adding oil and fat to an aqueous solution containing a meat extract and salt and emulsifying, and then drying the emulsion.
- the animal meat extract used in the present invention is preferably obtained by heating and extracting from a raw material containing livestock meat and / or bone with a solvent such as water.
- livestock meat extract can also be used.
- the livestock may be any livestock, and for example, pigs, cows, chickens and the like are preferably used.
- meat with bone hereinafter referred to as “carcass”
- carba meat with bone
- the portion of the refined meat is not particularly limited.
- examples include shoulder, shoulder loin, loin, fin, rose, peach, and outer peach.
- examples include neck, shoulder, shoulder loin, rib loin, sirloin, fin, rose, peach, outer peach, lamp, and shin.
- examples of galley include pork galore, beef galaxies and chicken galaxies.
- the extraction medium used in the present invention is not particularly limited as long as it is an aqueous medium, and water is preferably used, and an aqueous solution containing an inorganic salt, ethanol, or the like may be used.
- the amount of the raw material containing the extraction medium and livestock meat and / or bone may be appropriately selected according to the raw material, the extraction method, and the like. The amount is preferably about 100 to 300 parts by mass.
- the extraction temperature of the meat extract of the present invention is about 98 to 150 ° C., preferably about 98 to 135 ° C., more preferably about 105 to 130 ° C. from the viewpoint of expression of good flavor. If the extraction temperature is lower than about 98 ° C, the flavor of livestock meat extract will be strong, and the flavor of the powdered emulsified fat using it will be inferior. If it is higher than about 150 ° C, the meat extract will become burnt. Since the flavor of the powdered emulsified oil using the same is inferior, it is not preferable.
- the extraction time may be any time as long as the meat extract can be extracted from the raw material, but is about 1 to 48 hours, preferably about 1.5 to 24 hours, more preferably about 2 to 12 hours.
- any apparatus may be used as long as it can extract the extract from the raw material.
- a heating device such as an atmospheric pressure kettle, a pressure kettle, or a hot kneader can be used.
- insoluble solids are removed to obtain an extract.
- an extract can be obtained by a common solid-liquid separation method such as sedimentation separation by standing or centrifugation, cake filtration, clarification filtration, or centrifugal filtration.
- the extract may contain fats produced during extraction, but it is preferable to separate and remove the fats with a three-layer separator or the like during solid-liquid separation.
- any method such as heat concentration, reverse osmosis concentration, reduced pressure concentration, freeze concentration and the like may be used, but in consideration of quality and cost, reduced pressure concentration is preferably used.
- the concentration rate is not particularly limited, but if the concentration rate increases, the viscosity increases and the workability deteriorates. Therefore, the solid content in the concentrate is preferably about 50% or less.
- the solid content of the meat extract can be determined by removing the moisture content from the mass of the meat extract, and the moisture content is measured by a normal pressure heating drying method (105 ° C., 3 hours drying).
- the amount of the livestock meat extract (as solid content) contained in 100% by mass of the powdered emulsified fat of the present invention is about 3 to 49.4% by mass, preferably about 5 to 45% by mass, more preferably about 10 to 40%. Mass% is good. If it is less than 3% by mass, there is a risk of caking during storage. If it is more than 49.4% by mass, the fat content in the powdered emulsified fat is relatively lowered, which is not preferable.
- content of the livestock meat extract (as solid content) said by this invention says the quantity contained in 100 mass% of powdery emulsified fats and oils converted into solid content.
- Salts used in the present invention include salt, common salt, white salt, refined salt, rock salt, sun salt and the like.
- the amount of sodium chloride contained in 100% by mass of the powdered emulsified fat of the present invention is about 0.5 to 30% by mass, preferably about 0.5 to 20% by mass, more preferably about 1 to 10% by mass. . If it is lower than about 0.5% by mass, it is difficult to separate the fats and oils when the powdered emulsified fats and oils are dissolved in hot water. If it is more than about 30% by mass, there is a risk of caking during storage.
- content of the salt said by this invention says the quantity contained in 100 mass% of powdery emulsified fats and oils converted into solid content.
- edible fats and oils are used.
- animal fats such as beef tallow, pork tallow, chicken tallow, fish oil, and hardened oils thereof; soybean oil, sesame oil, peanut oil, corn Vegetable oils such as oil, rapeseed oil, coconut oil, and palm oil, and hardened oils thereof; flavor oils imparted with aroma such as flavored vegetables, spices, and seafood.
- animal fats such as beef tallow, pork tallow, chicken tallow, fish oil, and hardened oils thereof
- soybean oil, sesame oil, peanut oil, corn Vegetable oils such as oil, rapeseed oil, coconut oil, and palm oil, and hardened oils thereof
- flavor oils imparted with aroma such as flavored vegetables, spices, and seafood.
- the amount of oil contained in 100% by mass of the powdered emulsified fat of the present invention is about 50 to 85% by mass, preferably about 50 to 80% by mass, more preferably about 50 to 100% by mass of 100% by mass of the powdered emulsified oil. 75% by mass is good.
- content of fats and oils as used in the field of this invention says the quantity contained in 100 mass% of powdery emulsified fats and oils converted into solid content.
- Examples of the excipient used in the present invention include saccharides, starches, thickening polysaccharides and gums.
- Examples of the saccharide include glucose, fructose, maltose, lactose, sucrose, dextrin, corn syrup and the like.
- Examples of starches include corn starch, potato starch, wheat starch, tapioca starch, and modified starches thereof (esterified starch, etherified starch, crosslinked starch, oxidized starch, acid-treated starch, wet-heat treated starch, etc.).
- Examples of thickening polysaccharides and gums include xanthan gum, locust bean gum, tragacanth gum, gum arabic, and pectin. These can be used as one kind or a mixture of two or more kinds, and preferably dextrin.
- the amount of the excipient contained in 100% by mass of the powdered emulsified fat of the present invention is about 0 to 46.4% by mass, preferably about 1 to 35% by mass, more preferably about 2 to 25% by mass.
- content of the excipient filler said by this invention says the quantity contained in 100 mass% of powdery emulsified fats and oils converted into solid content.
- the powdery emulsified oil and fat provided by the present invention may contain other optional components as long as the object of the present invention is not impaired.
- examples of such components include antioxidants, seasonings, spices, and emulsifiers.
- examples of emulsifiers include sorbitan fatty acid esters.
- the manufacturing method of the powdery emulsified oil and fat provided by the present invention may be emulsified by adding oil and fat to an aqueous solution containing a meat extract and salt and then drying the emulsion.
- the specific manufacturing method of powdery emulsified oil and fat is illustrated.
- a meat extract and salt are added to water and heated to about 50 to 80 ° C., preferably 60 to 70 ° C. to disperse or dissolve to form an aqueous phase.
- An oil-in-water emulsion is prepared by adding and emulsifying oil heated to about 50 to 80 ° C., preferably about 60 to 70 ° C. while stirring the aqueous phase.
- the apparatus for emulsifying the fats and oils and the aqueous phase is not particularly limited, and for example, a normal stirring / mixing bowl equipped with a stirrer, a heating jacket, a baffle plate, and the like can be used.
- a stirrer to be equipped for example, a high-speed rotation type homogenizer such as TK homomixer (manufactured by Primics) or Claremix (manufactured by Mtechnics) is preferably used.
- TK homomixer manufactured by Primics
- Claremix manufactured by Mtechnics
- Examples of the emulsification conditions by the homogenizer include a rotation speed of about 6000 to 20000 rpm and a stirring time of about 10 to 60 minutes in a small laboratory machine.
- the oil-in-water emulsion may be further homogenized or sterilized as desired.
- the produced oil-in-water emulsion can be dried to obtain a powdery emulsified oil.
- the water content of the obtained powdered emulsified fat is preferably 5% or less from the viewpoint of maintaining quality.
- the apparatus for drying the oil-in-water emulsion is not particularly limited.
- a spray dryer, a drum dryer, a vacuum dryer, or the like can be used, and a spray dryer is preferably used.
- drying conditions of the spray dryer for example, in an experimental small machine, an air blowing temperature of about 160 to 180 ° C. and an exhaust air temperature of about 80 to 100 ° C. can be exemplified.
- the powdered emulsified oil and fat provided by the present invention is suitably used for powder seasonings such as powder soups and powder sauces, and varies depending on the product and purpose, but can be incorporated in the product in an amount of 1 to 50% by mass, for example.
- aqueous phase (about 50 kg: 2 kg x 25 times) was concentrated with an evaporator (model: N-1000; manufactured by Tokyo Rika Kikai Co., Ltd.) at 55 ° C for about 2 hours, and a pork extract with a solid content of 35% by mass ( Prototype 1) About 5kg was obtained.
- an evaporator model: N-1000; manufactured by Tokyo Rika Kikai Co., Ltd.
- the unit in the above table is% by mass.
- Table 7 summarizes the results of evaluations 1 and 2 of the powdered emulsified oil.
- Examples 1 to 4 were very good or good in terms of oil droplet generation and powder quality.
- Comparative Product 1 was a bad result in the generation of oil droplets.
- the raw material composition of the powder soup is powdered emulsified fat (Example product 2: 25 parts by mass), salt (26 parts by mass), chicken extract powder (25 parts by mass), sodium glutamate (10 parts by mass), sugar (8 parts by mass) Part), onion powder (5 parts by mass) and powdered pepper (1 part by mass), and the raw materials were placed in a plastic bag and shaken to obtain powder soup 1.
- the powdered emulsified fat Example Product 2 was changed to the powdered emulsified fat (Comparative Example Product 1) to obtain a powder soup 2.
- 150 g of hot water was poured into 5 g of each powder soup and stirred thoroughly to prepare soup.
- Example 2 Powdered soup for instant noodles
- the raw material mixture of instant noodle powder soup is powdered emulsified fat (Example product 2: 30 parts by mass), sodium chloride (32 parts by mass), sodium glutamate (13 parts by mass), sugar (10 parts by mass), chicken extract powder. (8 parts by mass), scallop extract powder (3 parts by mass), squid powder (2 parts by mass), powdered pepper (1 part by mass), and ginger powder (1 part by mass).
- Noodle powder soup 1 was obtained.
- powdered emulsified fats and oils Example product 2 were changed to powdered emulsified fats and oils (Comparative Example product 1) to obtain a powder soup 2 for instant noodles.
- 90 g of dry noodles was added to 10 g of each instant noodle powder soup, 350 g of hot water was poured, and the mixture was thoroughly stirred to prepare instant noodles.
- Example 3 Powdered Potage Soup
- the powdered potage soup was mixed with powdered emulsified fat (Example product 2: 20 parts by mass), corn powder (30 parts by mass), whole milk powder (13 parts by mass), sodium chloride (12 parts by mass), sodium glutamate ( 10 parts by weight), sugar (10 parts by weight), onion powder (4 parts by weight), pepper powder (0.7 parts by weight), and laurel powder (0.3 parts by weight).
- Powdered potage soup 1 was obtained.
- the powdered emulsified fat Example Product 2 was changed to the powdered emulsified oil (Comparative Example Product 1) to obtain a powder potage soup 2.
- 500 g of water was poured into 50 g of each powdered potage soup, and the mixture was heated and stirred to prepare a potage soup.
- the foods using the powdered emulsified fats of the example products had good flavor.
- the food product using the powdered emulsified fat of Comparative Example product had a slightly poor or poor flavor.
- a method for producing a powdered emulsified oil and fat is obtained by separating a part of the oil and fat to obtain a preferable scent and having excellent powder quality during storage. .
- the powder soup using the obtained powdered emulsified oil has a good aroma and richness and is provided as a food having excellent storage stability.
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Abstract
Description
(1)上昇融点が40から60℃の油脂を用い、
(2)実質的に乳化剤を含まず、かつ、
(3)粒度分布が、目開き1840μmパス~目開き850μmオン:10~55質量%、目開き850μmパス~目開き300μmオン:35~85質量%、目開き300μmパス~目開き106μmオン:5~30質量%である、
ことを特徴とする該粉末状油脂(特許文献4)などが開示されている。
しかし、上記の粉末状油脂は、保管時における粉質が悪く、実用上問題がある。
すなわち本発明は、
(1)畜肉エキス及び食塩を含む水溶液に油脂を加えて乳化し、その後、乳化液を乾燥することを特徴とする粉末状乳化油脂の製造方法、
(2)前記水溶液が、畜肉エキス及び食塩の他に、更に賦形剤を含む(1)に記載の粉末状乳化油脂の製造方法、
からなっている。
家畜類はいずれの家畜であってもよく、例えば豚、牛、鶏などが好ましく用いられる。
肉および/または骨を含有する原料としては、例えば家畜類を屠殺した後の屠体を鋸などで分割した骨付き肉(以下「枝肉」という)、精製肉、および枝肉から精製肉を製造する際に副産物として生じる肉片が付着した骨(以下「ガラ」という)などがあげられ、これらを混合して用いることもできる。
抽出媒体と家畜類の肉および/または骨を含有する原料の量は、原料、抽出方法などに応じて適宜選択すればよいが、例えば原料100質量部に対して抽出媒体約50~1000質量部、好ましくは約100~300質量部である。
抽出温度が約98℃よりも低いと、畜肉エキスの風味に生臭さが強くなり、それを使用した粉末状乳化油脂の風味が劣り、また、約150℃よりも高いと畜肉エキスが焦げ臭いものとなり、それを使用した粉末状乳化油脂の風味が劣るため好ましくない。
抽出時間は、原料から畜肉エキスを抽出できる時間であればいずれでもよいが、約1~48時間、好ましくは約1.5~24時間、より好ましくは約2~12時間である。
尚、本発明でいう畜肉エキス(固形分として)の含有量は、固形分換算した粉末状乳化油脂100質量%中に含まれる量をいう。
尚、本発明でいう食塩の含有量は、固形分換算した粉末状乳化油脂100質量%中に含まれる量をいう。
尚、本発明でいう油脂の含有量は、固形分換算した粉末状乳化油脂100質量%中に含まれる量をいう。
尚、本発明でいう賦形剤の含有量は、固形分換算した粉末状乳化油脂100質量%中に含まれる量をいう。
乳化剤としては例えばソルビタン脂肪酸エステルなどが挙げられる。
以下に粉末状乳化油脂の具体的な製造方法を例示する。
該水中油型乳化物は所望により更に均質化や殺菌処理されても良い。
加圧釜(型式:RCS-180/20S型;日阪作製所製)に水200kgと豚ガラ100kgを入れ、115℃で4時間熱水抽出した後、遠心濾過機(型式:MP-5PY-1型;巴工業社製)で水相と油脂層を分離した。水相部の固形分は4質量%であった。
水相部の一部(約50kg:2kg×25回)をエバポレータ(型式:N-1000;東京理化器機社製)で55℃・約2時間で濃縮し、固形分35質量%の豚エキス(試作品1)約5kgを得た。
加圧釜(型式:RCS-180/20S型;日阪作製所製)に水200kgと牛ガラ100kgを入れ、115℃で4時間熱水抽出した後、遠心濾過機(型式:MP-5PY-1型;巴工業社製)で水相と油脂層を分離した。水相部の固形分は4質量%であった。
水相部の一部(約50kg:2kg×25回)をエバポレータ(型式:N-1000;東京理化器機社製)で55℃・約2時間で濃縮し、固形分35質量%の牛エキス(試作品2)約5kgを得た。
(1)原材料
豚脂(商品名:ポークオイルG;理研ビタミン社製)
牛脂(商品名:mzビーフオイルA;丸善食品工業社製)
豚エキス(試作品1 固形分35%)
牛エキス(試作品2 固形分35%)
食塩(商品名:食塩;ナイカイ塩業社製)
デキストリン(商品名:パインデックス#2;松谷化学社製)
乳化剤(商品名:ポエムSMV-302;理研ビタミン社製)
水中油型乳化物を作製した後に、噴霧乾燥を行い、粉末状乳化油脂を得た。
上記原材料を用いて作製した水中油型乳化物の配合組成を表1に示した。実施例の配合を実施例1~4、比較例の配合を比較例1とした。
表1に示した配合に基づいて水中油型乳化物を作製した。
表1の水相部に記載の各原料を加え混合し、液温を65℃とした後にT.K.ホモミキサー(型式:MARK II型:プライミクス社製)7000rpmで1分攪拌して均一な水相を調製した。次に油脂を添加しながら7000rpmで攪拌し、油脂添加後に10000rpmで20分攪拌し、水中油型乳化物を得た。
得られた水中油型乳化物をスプレードライヤ(型式:L-8i;大川原化工機社製)を使用して、噴霧乾燥(送風温度180℃)し粉末状乳化油脂を得た。
粉末状乳化油脂の仕込み量の比率(畜肉エキスは固形分換算)を表2に示した。また、粉末状乳化油脂を常圧加熱乾燥法(105℃、2時間乾燥)で測定した水分含量を表3に示した。
300mLビーカーに約95℃の湯100mLをとり、マグネチックスターラー(型式SR-350;アドバンテック東洋社製)と6cmの攪拌子を用いて約60rpmで攪拌子ながら、得られた粉末状乳化油脂(実施例品1~4,比較例品1)5gを加え約30秒間攪拌して粉末状乳化油脂を分散し、油滴の発生状況を表4の評価基準で目視にて確認した。また、香りの官能評価は、男性10人、女性10人の計20人のパネラーで行い、結果は20名の評点の平均値として求め、表5の基準に従って記号化した。
得られた粉末状乳化油脂50gをポリ袋(10cm×15cm)に入れ密封し、恒温器(40℃)に2週間保存した後の粉質を、表6の評価基準で評価した。
粉末スープの原料配合を、粉末状乳化油脂(実施例品2:25質量部)、食塩(26質量部)、チキンエキスパウダー(25質量部)、グルタミン酸ナトリウム(10質量部)、砂糖(8質量部)、オニオンパウダー(5質量部)、粉末こしょう(1質量部)とし、原料をポリ袋に入れ振り混ぜて粉末スープ1を得た。同様に粉末状乳化油脂(実施例品2)を粉末状乳化油脂(比較例品1)に変えて粉末スープ2を得た。
各粉末スープ5gに熱湯150gを注ぎ、充分攪拌してスープを作製した。
即席麺用粉末スープの原料配合を、粉末状乳化油脂(実施例品2:30質量部)、食塩(32質量部)、グルタミン酸ナトリウム(13質量部)、砂糖(10質量部)、チキンエキスパウダー(8質量部)、ホタテエキスパウダー(3質量部)、イカパウダー(2質量部)、粉末こしょう(1質量部)、ジンジャーパウダー(1質量部)とし、原料をポリ袋に入れ振り混ぜて即席麺用粉末スープ1を得た。同様に粉末状乳化油脂(実施例品2)を粉末状乳化油脂(比較例品1)に変えて即席麺用粉末スープ2を得た。
各即席麺用粉末スープ10gに乾燥麺90gを加え、熱湯350gを注ぎ、充分攪拌して即席麺を作製した。
粉末ポタージュスープの原料配合を、粉末状乳化油脂(実施例品2:20質量部)、コーンパウダー(30質量部)、全脂粉乳(13質量部)、食塩(12質量部)、グルタミン酸ナトリウム(10質量部)、砂糖(10質量部)、オニオンパウダー(4質量部)、こしょうパウダー(0.7質量部)、ローレルパウダー(0.3質量部)とし、原料をポリ袋に入れ振り混ぜて粉末ポタージュスープ1を得た。同様に粉末状乳化油脂(実施例品2)を粉末状乳化油脂(比較例品1)に変えて粉末ポタージュスープ2を得た。
各粉末ポタージュスープ50gに水500gを注ぎ、加熱攪拌してポタージュスープを作製した。
即席シチュー粉末の原料配合を、粉末状乳化油脂(実施例品2:40質量部)、全脂粉乳(20質量部)、砂糖(10質量部)、チーズパウダー(9質量部)、食塩(7質量部)、グルタミン酸ナトリウム(5質量部)、オニオンパウダー(4質量部)、コーンスターチ(3質量部)、セロリパウダー(2質量部)とし、原料をポリ袋に入れ振り混ぜて即席シチュー粉末1を得た。同様に粉末状乳化油脂(実施例品2)を粉末状乳化油脂(比較例品1)に変えて即席シチュー粉末2を得た。
各即席シチュー粉末100gに、具材として乾燥人参3g、乾燥かぼちゃ3g、乾燥ブロッコリー3gを加え、熱湯600gを注ぎ、充分攪拌して即席シチューを作製した。
A:風味良好(十分な香り、コク味を感じる)
B:風味やや良好(適度な香り、コク味を感じる)
C:風味やや不良(香り、コク味がもの足りない)
D:風味不良(香り、コク味を感じにくい)
結果を表8に示した。
得られた粉末状乳化油脂を使用した粉末スープは、香りとコク味が良好なものであり、保存性に優れた食品として提供される。
Claims (2)
- 畜肉エキス及び食塩を含む水溶液に油脂を加えて乳化し、その後、乳化液を乾燥することを特徴とする粉末状乳化油脂の製造方法。
- 前記水溶液が、畜肉エキス及び食塩の他に、更に賦形剤を含む請求項1に記載の粉末状乳化油脂の製造方法。
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US13/059,930 US9173428B2 (en) | 2007-09-28 | 2009-08-18 | Method for producing powdery emulsified fat and oil |
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Cited By (3)
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JP2012029655A (ja) * | 2010-08-02 | 2012-02-16 | Nissin Frozen Foods Co Ltd | 濃縮液状スープ |
JP2017205024A (ja) * | 2016-05-16 | 2017-11-24 | 池田食研株式会社 | 酵素処理水中油型乳化調味料の製造方法 |
JP2019033735A (ja) * | 2017-08-13 | 2019-03-07 | 池田食研株式会社 | 食品粉末の製造方法 |
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JPH0349649A (ja) * | 1989-07-18 | 1991-03-04 | Nippon Oil & Fats Co Ltd | 粉末調味油 |
JPH07305088A (ja) * | 1994-05-13 | 1995-11-21 | Nippon Oil & Fats Co Ltd | 粉末油脂組成物 |
JP2002325548A (ja) * | 2001-04-27 | 2002-11-12 | House Foods Corp | 粉末調味材及びこれに用いる油脂含有糖類粉末の製造方法 |
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JP2012029655A (ja) * | 2010-08-02 | 2012-02-16 | Nissin Frozen Foods Co Ltd | 濃縮液状スープ |
JP2017205024A (ja) * | 2016-05-16 | 2017-11-24 | 池田食研株式会社 | 酵素処理水中油型乳化調味料の製造方法 |
JP2019033735A (ja) * | 2017-08-13 | 2019-03-07 | 池田食研株式会社 | 食品粉末の製造方法 |
JP6994143B2 (ja) | 2017-08-13 | 2022-02-04 | 池田食研株式会社 | 食品粉末の製造方法 |
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