WO2015079577A1 - Assaisonnement émulsifié de type huile dans l'eau acide - Google Patents

Assaisonnement émulsifié de type huile dans l'eau acide Download PDF

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Publication number
WO2015079577A1
WO2015079577A1 PCT/JP2013/082259 JP2013082259W WO2015079577A1 WO 2015079577 A1 WO2015079577 A1 WO 2015079577A1 JP 2013082259 W JP2013082259 W JP 2013082259W WO 2015079577 A1 WO2015079577 A1 WO 2015079577A1
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Prior art keywords
acidic oil
water
oil
acid
emulsified seasoning
Prior art date
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PCT/JP2013/082259
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English (en)
Japanese (ja)
Inventor
かおり 小口
功司 西
Original Assignee
キユーピー 株式会社
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
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Application filed by キユーピー 株式会社 filed Critical キユーピー 株式会社
Priority to PCT/JP2013/082259 priority Critical patent/WO2015079577A1/fr
Priority to US15/100,290 priority patent/US10306907B2/en
Priority to CN201480065183.3A priority patent/CN105792669B/zh
Priority to MYPI2016701863A priority patent/MY175228A/en
Priority to PCT/JP2014/081477 priority patent/WO2015080232A1/fr
Priority to JP2015551004A priority patent/JP6490593B2/ja
Priority to EP14866196.0A priority patent/EP3075263A4/fr
Publication of WO2015079577A1 publication Critical patent/WO2015079577A1/fr

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    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions

Definitions

  • the present invention relates to an acidic oil-in-water emulsified seasoning. More specifically, the present invention relates to an acidic oil-in-water emulsified seasoning that is smooth even after being topped on a bread or the like and baked and hardly cracks or cracks.
  • Acid oil-in-water type emulsified seasonings can be easily formed on a food surface such as bread, pizza, pasta, meat, vegetables, etc. by, for example, discharging from a narrow nozzle and drawing a line. By baking this with an oven, a steamer or the like, the seasoning components can be made familiar to the surface of the food, and the appearance of the food can also be improved. Conventionally, it has been proposed to use an acidic oil-in-water type emulsified seasoning for food topping, and to use a specific thickener in order to prevent oil separation and topping peeling when it is baked ( Patent Documents 1 and 2)
  • the subject of the present invention relates to the provision of an acidic oil-in-water type emulsified seasoning that is unlikely to crack or crack after firing.
  • the present inventors have studied the components of the acidic oil-in-water type emulsified seasoning in detail. As a result, the present inventors have unexpectedly lowered the pH to 4.0 or lower and reduced the water activity to 0. It was found that when adjusted to .90 to 0.96, cracking and cracking can be prevented in the acid oil-in-water emulsified seasoning after baking. Further, when the pH of the acidic oil-in-water emulsified seasoning is lowered, there is a concern that the taste may change drastically, or rust may be generated in the production equipment of the acidic oil-in-water emulsified seasoning or in the metal part of the container.
  • non-volatile acids are used.
  • the amount used is a specific ratio, the occurrence of cracks and cracks after firing can be prevented, and the occurrence of rust in production equipment is not promoted, and the acidity is suppressed and the taste is improved.
  • the present invention has been completed.
  • the present invention comprises 1 to 40% by mass of edible fats and oils, 30-60% by weight of moisture, Contains thickener, egg yolk, volatile acid and non-volatile acid, The mass ratio of the volatile acid content to the non-volatile acid content is 1:50 to 20: 1, The dissolved oxygen concentration is 0.1-10% O 2 , pH is 3.0-4.0, Water activity is 0.90-0.96, The viscosity (20 ° C.) is 50 Pa ⁇ s or more, An acidic oil-in-water emulsified seasoning is provided.
  • the pH is as low as 3.0 to 4.0, it prevents cracks and cracks from occurring on the surface even when used for food topping and baked.
  • the generation of rust is not promoted in production facilities and the like, and the acidity is suppressed and the flavor is improved.
  • FIG. 1 is an explanatory photograph of a firing resistance test method.
  • FIG. 2 is an explanatory photograph of evaluation criteria in the firing resistance test method.
  • parts means “parts by mass” and “%” means “mass%” unless otherwise specified.
  • the acidic oil-in-water emulsified seasoning of the present invention is an acidic oil-in-water emulsified seasoning such as mayonnaise, dressing, and tartar sauce containing edible fats and oils, moisture, thickener, egg yolk, and acetic acid.
  • the pH is 3.0 to 4.0, which is lower than the acidic oil-in-water type emulsified seasoning used for the topping of conventional bread, pizza and the like. This low pH makes the acidic oil-in-water emulsified seasoning of the present invention particularly useful as a topping material to be baked.
  • the acidic oil-in-water emulsified seasoning of the present invention contains a non-volatile acid together with a volatile acid as an acid agent, and the content of the volatile acid and the non-volatile acid is set to a specific ratio. .
  • a specific ratio is set to a specific ratio.
  • the pH of the acidic oil-in-water emulsified seasoning of the present invention is 3.0 or more and 4.0 or less.
  • the pH to 4.0 or less, particularly 3.6 or less even if the food is used as a topping and baked in an oven or the like at 180 to 250 ° C., the topping after baking is smooth and has an appropriate fluidity. Sex can be maintained. Therefore, even if the food expands at the time of baking or an external force is applied to the food after baking, it is possible to prevent the topping after baking from cracking or cracking.
  • the pH in the acidic oil-in-water type emulsified seasoning of the present invention, by setting the pH to 3.0 or more, particularly 3.2 or more, it is possible to obtain a preferable state that is difficult to be denatured by baking.
  • the pH can be adjusted by adjusting the blending amount of an acid agent, a protein, a decomposition product thereof, an amino acid and the like.
  • the acidic oil-in-water emulsified seasoning of the present invention has a viscosity (20 ° C.) of 50 Pa ⁇ s or more, particularly 75 Pa so as not to flow down from the food surface when applied to the food surface and heated by an oven, a steamer or the like. It is good that it is s or more, and further 100 Pa ⁇ s or more.
  • the acidic oil-in-water emulsified seasoning is discharged from a narrow-neck nozzle, and the topping of the desired pattern is formed by drawing on food such as bread, and after heating the acidic oil-in-water emulsified seasoning
  • the viscosity is preferably 600 Pa ⁇ s or less, and more preferably 500 Pa ⁇ s or less so that a good texture can be easily obtained when cooled.
  • the viscosity is measured with a BH viscometer on an object having a product temperature of 20 ° C. under the condition of a rotation speed of 2 rpm.
  • the rotor No. 4 When the viscosity is 37.5 Pa ⁇ s or more and less than 75 Pa ⁇ s, the rotor No. 4, When the viscosity is 75 Pa ⁇ s or more and less than 150 Pa ⁇ s, the rotor No. 5, When the viscosity is 150 Pa ⁇ s or more and less than 375 Pa ⁇ s, the rotor No. 6.
  • the rotor No. 7 Is a value calculated from the reading one minute after the start of measurement.
  • adjustment of a viscosity can be performed by adjusting compounding quantities, such as a thickener and edible fats and oils.
  • a volatile acid and a non-volatile acid are used as an acid agent in order to adjust the pH to 3.0 or more and 4.0 or less, particularly 3.2 or more and 3.6 or less.
  • the volatile acid refers to an inorganic acid or an organic acid that volatilizes at normal temperature and pressure, and among these organic acids, in the present invention, refers to those having 2 or less carbon chains.
  • acetic acid which is a volatile acid is widely used as an acid agent in acidic oil-in-water type emulsified seasonings, but in the present invention, as a volatile acid, an organic acid such as acetic acid or propionic acid, Inorganic acids such as hydrochloric acid, chloric acid, and nitric acid can be used.
  • any one of the above-mentioned volatile organic acid and volatile inorganic acid may be used, or two or more kinds may be used in appropriate combination.
  • acetic acid is preferably included in the volatile acid.
  • Nonvolatile acid an acid other than the volatile acid described above is used. More specifically, as the non-volatile acid, one or more organic acids such as citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, and gluconic acid can be used in appropriate combination. . Among these, it is preferable to use a combination of two or more non-volatile acids from the viewpoint of flavor.
  • the ratio between the volatile acid content and the non-volatile acid content is from 1:50 to 20: 1 in terms of mass ratio. Even if the pH is adjusted to 4.0 or less by adjusting the ratio of the volatile acid to the non-volatile acid to 20 or less, particularly 15 or less, the metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings Rust with acid can be suppressed. On the other hand, when the ratio of the volatile acid to the non-volatile acid is smaller than 1/50, particularly when no volatile acid is contained, the flavor is deteriorated. On the other hand, if this ratio is greater than 20, rust is likely to occur in metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings. Also, when eaten, the acidity is felt strongly.
  • the acidic oil-in-water emulsified seasoning of the present invention can contain edible fats and oils as the main component of the oil phase.
  • the edible fats and oils are not particularly limited as long as they are various edible fats and oils used in conventional acidic oil-in-water type emulsified seasonings.
  • rapeseed oil soybean oil, corn oil, safflower oil , Sunflower oil, cottonseed oil, sesame oil, rice bran oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, medium chain fatty acid triglycerides
  • oils and fats obtained by chemical or enzymatic treatment such as transesterified oil can be used in combination of one or more.
  • raw materials such as fresh cream and milk containing edible fats and oils may be blended as a raw material for producing acidic oil-in-water emulsified seasonings.
  • the content of edible fats and oils is applied to the surface of the food so that it does not flow down and makes it easy to form a desired topping pattern, and from the point of improving the texture, 1% to 40%, particularly 20% to 35%.
  • water is blended by using water as a raw material for producing the acidic oil-in-water emulsified seasoning, or as water contained in an acid agent, a thickener, egg yolk, etc. Is done.
  • the water content is 30% or more and 60% or less.
  • a thickener is mix
  • the thickener include carrageenan, tamarind seed gum, locust bean gum, xanthan gum, guar gum, tara gum, cassia gum, glucomannan, gelatin, agar, gellan gum, non-gelatinized starch and the like.
  • examples of non-gelatinized starch include various types of starch that are not gelatinized, such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, and processed starch obtained by processing these.
  • egg yolk generally used for food can be used.
  • the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, etc., phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, etc.
  • examples include those subjected to one or two or more treatments such as enzyme treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or saccharide.
  • egg yolk that has been subjected to the above-mentioned enzyme treatment, particularly egg yolk that has been enzyme-treated with phospholipase A1 or phospholipase A2, that is, lysed egg yolk.
  • the content of egg yolk can be 0.1% or more and 5% or less (in terms of solid content).
  • the yolk is preferably contained in an amount of 0.5% to 4% (in terms of solid content), and more preferably 1% to 3% (in terms of solid content).
  • the acidic oil-in-water emulsified seasoning of the present invention can contain sugar as necessary.
  • sugar By containing the sugar, when the acidic oil-in-water emulsified seasoning is ejected from the narrow nozzle to draw a topping pattern, the spreadability of the acidic oil-in-water emulsified seasoning is improved and the pattern becomes easy to draw.
  • the water activity is reduced by the inclusion of sugar, the storage stability is improved, and the occurrence of cracks and cracks after firing can be further reduced.
  • sugar examples include sucrose, fructose, sorbitol, glucose, polydextrose, and the like.
  • starch used as a thickener is not included in the saccharide referred to here.
  • the sugar content in the acidic oil-in-water emulsified seasoning is 3% or more and 40% or less from the viewpoint of improving the ease of drawing a pattern during topping formation and preventing the occurrence of cracks and cracks after firing.
  • it is 5% or more and 30% or less, and particularly 10% or more and 30% or less.
  • the acidic oil-in-water emulsified seasoning of the present invention can contain protein.
  • the inclusion of protein can further reduce the occurrence of cracks and cracks after firing.
  • the protein content may be 0.2% or more and 3% or less.
  • the mass ratio of the sugar content to the protein content is 1 or more and 200 or less, particularly 5 or more and 50 or less, from the viewpoint of preventing the occurrence of cracks and cracks after firing.
  • the acidic oil-in-water type emulsified seasoning of the present invention may contain various raw materials usually used in acidic oil-in-water type emulsified seasonings in addition to the above components as long as the effects of the present invention are not impaired. Can do. For example, various seasonings such as sodium glutamate and salt, ascorbic acid or salts thereof, antioxidants such as vitamin E, various extracts, spices such as pepper powder and pepper, protein degradation products, dice boiled eggs, pickled cucumber , Chopped vegetables such as onions and parsley.
  • Water activity> In the acidic oil-in-water type emulsified seasoning of the present invention, it is preferable to appropriately adjust the blending amount of each component so that the water activity is 0.90 or more and 0.96 or less when blending the above components. By setting the water activity to 0.90 or more and 0.96 or less, particularly 0.92 or more and 0.95 or less, it is possible to prevent the occurrence of cracks and cracks after firing.
  • the acidic oil-in-water type emulsified seasoning of the present invention is produced by blending the above components, the dissolved oxygen concentration is adjusted to be 0.1% O 2 or more and 10% O 2 or less. Thereby, generation
  • the dissolved oxygen concentration represented by “% O 2 ” is the dissolved oxygen concentration using the oxygen partial pressure in the substance as an index. For example, in a state where oxygen is dissolved in a liquid in a 1 atm atmosphere, the oxygen partial pressure in the atmosphere is 20.9% O 2 regardless of the type of the liquid.
  • the “% O 2 ” unit the dissolved oxygen concentration of the acidic oil-in-water emulsified seasoning can be expressed simply and accurately.
  • the dissolved oxygen concentration can be measured using a polarographic oxygen meter (DOL-40, manufactured by Toa DKK Corporation), a fluorescent oxygen meter (OxySense, manufactured by OxySense, USA), or the like.
  • DOL-40 polarographic oxygen meter
  • OxySense fluorescent oxygen meter
  • a known deoxygenation method can be employed.
  • an inert gas such as nitrogen or argon is blown into the raw material in a tank for storing raw edible fats, vinegar, egg yolk or fresh water, or in a pipe, and the dissolved oxygen is replaced with the inert gas.
  • a bubbling method a bubbling method in which an inert gas is blown into an acidic oil-in-water emulsified seasoning before filling in a container, a vacuum deaeration method that removes dissolved oxygen by reducing pressure when mixing various raw materials with a mixer, A method using an enzyme as disclosed in the above-mentioned Japanese translation of PCT publication No. 11-504963 may be adopted as appropriate.
  • nitrogen is present in large quantities in the air, is relatively low in cost, and does not affect the flavor and quality of acidic oil-in-water emulsion seasonings. Is preferred.
  • the method for producing the acidic oil-in-water type emulsified seasoning of the present invention can be produced by mixing the above-mentioned raw materials by a conventional method. For example, as an aqueous phase raw material, acid agent, thickener, egg yolk and seasoning are uniformly mixed at less than 70 ° C., while stirring with a mixer or the like, edible fats and oils are added as an oil phase raw material and coarsely emulsified, Next, after finely emulsifying with a colloid mill or the like, it can be filled and sealed in a bottle container or a glass container.
  • each Example and a comparative example is the value measured according to the nutrition labeling standard (April 24, 2003 Ministry of Health, Labor and Welfare notification No. 176) according to the nitrogen quantitative conversion method described in the third column of the attached table 2 Calculated by
  • Rust generation test ⁇ Test method After applying 5 g of mayonnaise to a tin piece (3 cm ⁇ 3 cm), placing it in a sealed container and storing it at 55 ° C. for 1 month, the state of rust generation was confirmed.
  • the rust measurement method was performed as follows according to the JIS rust prevention oil evaluation method (http://www.jalos.jp/jalos/qa/articles/005-L110.htm). -Evaluation criteria A: Rust is not seen. B: Rust is observed. C: Rust is observed on more than half of the surface of the tin plate.
  • (f) Baking resistance test-Test method As shown in FIG. 1, the cut
  • a linear topping 3 was formed with an acidic oil-in-water type emulsified seasoning so as to cross the cut 2 in a vertical direction using a round mouthpiece with a diameter of 5 mm, and baked in an oven at 200 ° C. for 15 minutes. Subsequently, as shown in FIG. 2, the baked bread 1 was divided into two along the cut line 2, and the easiness of cutting the linear topping 3 was evaluated.
  • Table 1 shows the measurement results of (b) pH, (c) water activity, (d) viscosity, (e) rust generation test, and (f) firing resistance test.
  • the dissolved oxygen concentration was in the range of 0.1 to 10% O 2 .
  • the acidic oil-in-water emulsified seasonings of Examples 1 to 8 in which the ratio of the volatile acid to the non-volatile acid is in the range of 1:50 to 20: 1 causes rust on the tin pieces.
  • the acidic oil-in-water type emulsified seasoning of Comparative Example 3 in which the proportion of the volatile acid is larger than this easily generates rust on the tin pieces.
  • the acidic oil-in-water emulsion seasonings of Examples 1 to 8 having a pH in the range of 3.0 to 4.0 and a water activity in the range of 0.90 to 0.96 are as follows. It can be seen that cracks and cracks are less likely to occur in the topping after firing. On the other hand, Comparative Example 1 with a water activity of 0.97 and Comparative Example 2 with a pH of 4.6 have inferior results of the firing resistance test, and it is understood that cracks and cracks are likely to occur in the topping after firing. .
  • Example 9 In Example 1, 4.4% brewed vinegar (acetic acid 4%) and 0.01% hydrochloric acid as volatile acids, and 0.25% citric acid, 0.01% phosphoric acid and 0 lactic acid as non-volatile acids.
  • An acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 0.01% was used.
  • the obtained acidic oil-in-water emulsion seasoning had a pH of 3.3 and a water activity of 0.93.
  • the results of the rust generation test and the firing resistance test were both A.
  • Example 10 In Example 1, an acidic oil-in-water emulsified seasoning was performed in the same manner as in Example 1 except that 0.25% citric acid, 0.01% gluconic acid, and 0.01% succinic acid were used as the non-volatile acids. I got a fee.
  • the obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93.
  • the results of the rust generation test and the firing resistance test were both A.
  • Example 11 In Example 1, an acidic oil-in-water emulsion seasoning was obtained in the same manner as in Example 1 except that 0.25% citric acid and 0.02% fumaric acid were used as the non-volatile acids.
  • the obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93.
  • the results of the rust generation test and the firing resistance test were both A.
  • Example 12 In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% fructose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
  • Example 13 In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% sorbitol were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
  • Example 14 In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% polydextrose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un assaisonnement émulsifié de type huile dans l'eau acide destiné à être placé sur des aliments, ledit assaisonnement émulsifié de type huile dans l'eau acide ne craquant et ne séparant pratiquement pas au niveau de sa surface même après la cuisson. L'assaisonnement émulsifié de type huile dans l'eau acide comprend 1 à 40 % en masse d'une huile ou matière grasse comestible, 30 à 60 % en masse d'eau, un épaississant, du jaune d'œuf, un acide volatil et un acide non volatil. L'assaisonnement émulsifié de type huile dans l'eau acide présente un rapport de la teneur en acide volatil à la teneur en acide non volatil de 1:50 à 20:1, une concentration d'oxygène dissous de 0,1 à 10 % d'O2, un pH de 3 à 4, une activité de l'eau de 0,90 à 0,96 et une viscosité à 20 oC de 50 Pa·s ou plus.
PCT/JP2013/082259 2013-11-29 2013-11-29 Assaisonnement émulsifié de type huile dans l'eau acide WO2015079577A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
PCT/JP2013/082259 WO2015079577A1 (fr) 2013-11-29 2013-11-29 Assaisonnement émulsifié de type huile dans l'eau acide
US15/100,290 US10306907B2 (en) 2013-11-29 2014-11-27 Acidic oil-in-water type emulsified condiment
CN201480065183.3A CN105792669B (zh) 2013-11-29 2014-11-27 酸性水包油型乳化调味料
MYPI2016701863A MY175228A (en) 2013-11-29 2014-11-27 Acidic oil-in-water type emulsified condiment
PCT/JP2014/081477 WO2015080232A1 (fr) 2013-11-29 2014-11-27 Condiment acide émulsifié de type huile dans eau
JP2015551004A JP6490593B2 (ja) 2013-11-29 2014-11-27 酸性水中油型乳化調味料
EP14866196.0A EP3075263A4 (fr) 2013-11-29 2014-11-27 Condiment acide émulsifié de type huile dans eau

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2013/082259 WO2015079577A1 (fr) 2013-11-29 2013-11-29 Assaisonnement émulsifié de type huile dans l'eau acide

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US15/100,290 Continuation-In-Part US10306907B2 (en) 2013-11-29 2014-11-27 Acidic oil-in-water type emulsified condiment

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07274913A (ja) * 1994-04-13 1995-10-24 Ajinomoto Co Inc ベークまたはグリル食品用トッピング・ソースの製造法
JPH0923844A (ja) * 1995-07-11 1997-01-28 Asahi Denka Kogyo Kk 無酢酸風味の酸性水中油型乳化食品及びその製造方法
JP2004512037A (ja) * 2000-10-27 2004-04-22 ユニリーバー・ナームローゼ・ベンノートシヤープ 乳化された食品成分
JP2010051192A (ja) * 2008-08-26 2010-03-11 Q P Corp 酸性水中油型乳化食品およびその用途
JP2013000095A (ja) * 2011-06-21 2013-01-07 Q P Corp 乳化調味液

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07274913A (ja) * 1994-04-13 1995-10-24 Ajinomoto Co Inc ベークまたはグリル食品用トッピング・ソースの製造法
JPH0923844A (ja) * 1995-07-11 1997-01-28 Asahi Denka Kogyo Kk 無酢酸風味の酸性水中油型乳化食品及びその製造方法
JP2004512037A (ja) * 2000-10-27 2004-04-22 ユニリーバー・ナームローゼ・ベンノートシヤープ 乳化された食品成分
JP2010051192A (ja) * 2008-08-26 2010-03-11 Q P Corp 酸性水中油型乳化食品およびその用途
JP2013000095A (ja) * 2011-06-21 2013-01-07 Q P Corp 乳化調味液

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