Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C20/00—Cheese substitutes
  • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
  • A23L11/65—Soy drinks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/60—Edible seaweed
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/26—Meat flavours
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/80—Emulsions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

• the present invention relates to an oil-in-water emulsified seasoning and a method for producing the same.
• Patent Document 1 discloses a method for producing an oil-in-water emulsified seasoning, which is characterized by emulsifying soybean protein and fat and oil in the presence of glutathione.
• Patent Document 2 discloses a method for producing an enzyme-treated kelp extract, in which an extraction solution of kelp during or after an extraction process is subjected to an enzyme treatment using an enzyme having lipase activity in the presence of ethanol.
• the present invention is directed to an oil-in-water emulsion seasoning that has rich flavor and richness and suppresses sea odor, as a seasoning that can enhance the flavor and richness of foods such as non-animal foods that feel bland and unsatisfying. Provide manufacturing methods, etc.
• the inventor discovered that by emulsifying kelp extract and oil in the presence of a water-soluble polymer compound, it is possible to produce an oil-in-water emulsion seasoning that has both umami and richness and suppresses the sea odor. , completed the invention.
• a method for producing an oil-in-water emulsified seasoning which comprises emulsifying kelp extract and oil in the presence of a water-soluble polymer compound.
• [4] The oil-in-water emulsified seasoning according to any one of [1] to [3], which contains 5 to 30% by weight of a water-soluble polymer compound when the oil-in-water emulsified seasoning is 100% by weight. manufacturing method.
• [5] An oil-in-water emulsion seasoning containing kelp extract, oil and fat, and a water-soluble polymer compound.
• [6] The oil-in-water emulsion seasoning according to [5], which contains 0.1 to 10 parts by weight of oil and fat per 1 part by weight of the solid content in the kelp extract.
• a food or drink product comprising the oil-in-water emulsified seasoning according to any one of [5] to [10].
• a plant-based food or beverage comprising the oil-in-water emulsified seasoning according to any one of [5] to [10].
• an oil-in-water emulsified seasoning that has both umami and richness and suppresses sea odor can be obtained, and can be used for foods that feel refreshing and unsatisfactory, such as non-animal foods.
• seasonings that can add .
• One embodiment of the oil-in-water emulsified seasoning of the present invention includes kelp extract, oil and fat, and a water-soluble polymer compound. Further, one embodiment of the production method of the present invention is characterized in that the kelp extract and the fat are emulsified in the presence of a water-soluble polymer compound.
• the kelp extract used in the present invention may be an extract of various dried kelp.
• any type of kelp such as Rishiri kelp, Hidaka kelp (Mitsuishi kelp), true kelp, Rausu kelp, fine kelp, long kelp (Hamanaka kelp), etc. may be used; one type may be used, or two or more types may be used. May be used in combination. As long as it is dried kelp, it may be in its original form, or it may be chopped, crushed, or sliced into thin pieces.
• the extraction solvent may be water, hot water, or a solvent containing ethanol, preferably an aqueous solution with an ethanol concentration of 1 to 95% by weight, more preferably an aqueous solution with an ethanol concentration of 5 to 90% by weight, and an ethanol concentration of 10 to 80% by weight.
• An aqueous solution of is more preferred.
• the ratio of the solvent to the seaweed is not particularly limited, but the ratio of the solvent to 1 part by weight of kelp is preferably 0.5 to 100 parts by weight, more preferably 1 to 50 parts by weight, and even more preferably 2 to 20 parts by weight.
• the extraction temperature is preferably 10 to 120°C, more preferably 15 to 100°C, even more preferably 20 to 90°C.
• the extraction time is preferably 1 minute to 24 hours, more preferably 2 minutes to 12 hours, even more preferably 5 minutes to 5 hours, and particularly preferably 10 minutes to 2 hours.
• Extraction may be performed under normal pressure conditions, pressurized conditions, or reflux extraction.
• the kelp raw material and the liquid part can be separated by filtration using a nonwoven fabric, a filter, etc., centrifugation, etc., and the liquid part can be recovered.
• a kelp extract obtained by mixing a kelp extract extracted with hot water and a kelp extract extracted with an aqueous ethanol solution may be used, and it is preferable to use an enzyme-treated kelp extract.
• an enzyme-treated kelp extract When using an enzyme-treated kelp extract, it may be prepared by the method described in Patent Document 2. That's fine. For example, enzymatically treat the extraction solution from kelp using an enzyme that has lipase activity, or enzymatically treat the extraction solution after kelp is extracted using an enzyme that has lipase activity.
• the liquid portion obtained by solid-liquid separation of the extraction solution may be treated with an enzyme, and the enzyme treatment is preferably carried out in the presence of ethanol.
• the ethanol concentration is preferably 0.01 to 60% by weight, more preferably 0.1 to 55% by weight, even more preferably 0.3 to 45% by weight, particularly preferably 0.5 to 40% by weight.
• the enzyme having lipase activity used for enzyme treatment may be any enzyme having lipase activity that can be used in food processing, or may contain the enzyme, and an enzyme preparation may be used.
• enzymes having lipase activity include lipase preparations Lipase OF (manufactured by Meito Sangyo Co., Ltd.), lipase A "Amano” 6 (manufactured by Amano Enzyme Co., Ltd.), and Lilipase (registered trademark) A-10D (manufactured by Nagase Chem Co., Ltd.). (manufactured by Tex Co., Ltd.), etc.
• the amount of the enzyme added can be changed as appropriate depending on the treatment temperature and treatment time, but for example, as a preparation, it is usually 0.0001 to 1.0% by weight, preferably 0.0005 to 0.5% by weight, or more. Preferably it is 0.001 to 0.2% by weight.
• the treatment temperature in the enzyme treatment is usually 10 to 70°C, preferably 15 to 60°C, more preferably 20 to 50°C. Further, the treatment time in the enzyme treatment is usually 10 minutes to 12 hours, preferably 20 minutes to 8 hours, and more preferably 30 minutes to 6 hours.
• the content of kelp extract is 0.5 to 0.5% as solid content of kelp extract, from the viewpoint of enhancing the flavor and richness of food and suppressing the sea odor. It is preferably 40% by weight, more preferably 1 to 20% by weight, even more preferably 2 to 15% by weight.
• the water content in the oil-in-water emulsified seasoning is preferably 5 to 80% by weight, more preferably 10 to 70% by weight, and even more preferably 20 to 60% by weight, including the amount derived from the extract and the amount of water added.
• oils and fats used in the present invention are not particularly limited, and include palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, corn oil, olive oil, sesame oil, rice oil, safflower oil, cottonseed oil, peanut oil, Vegetable oils and fats such as linseed oil, perilla oil, grape seed oil, perilla oil, and algae oil; animal oils and fats such as krill oil, fish oil, lard, chicken oil, beef tallow, and milk fat; and their processed oils and fats (hardened, fractionated, Examples include transesterification, etc., and mixtures of two or more types of fats and oils may also be used. Among these, vegetable oils and fats are preferred in order to obtain animal-free emulsified seasonings.
• the content of oil and fat in the oil-in-water emulsion seasoning is 0.1 to 0.1 to 1 part by weight of the solid content in the kelp extract, from the viewpoint of enhancing the flavor and richness of food and suppressing the sea odor. It is preferably 20 parts by weight, more preferably 0.2 to 10 parts by weight, and even more preferably 0.5 to 5 parts by weight. Furthermore, when the oil-in-water emulsified seasoning is 100% by weight, the content of oil and fat is preferably 2 to 60% by weight, more preferably 5 to 50% by weight, and even more preferably 10 to 40% by weight.
• the water-soluble polymer compound used in the present invention is not particularly limited as long as it has an emulsifying effect, but includes protein hydrolysates, modified starches, and gums such as gum arabic and gum gadi. Preferred are water-soluble polymeric compounds other than those of high quality. The average molecular weight of these water-soluble polymer compounds is more preferably 1,000 or more, and even more preferably 2,000 or more.
• Protein hydrolysates are obtained by hydrolyzing proteins with enzymes, heat, acids, alkalis, and the like. Examples of raw protein for protein hydrolyzate include beans, grains, milk, meat, seafood, algae, microorganisms such as yeast, sake lees, etc.
• yeast extract legume proteins such as soybean protein
• Vegetable proteins such as cereal proteins and seed proteins
• two or more types of proteins may be used in combination.
• Commercially available products may be used as these protein hydrolysates.
• modified starch include modified starches having an emulsifying effect such as sodium octenyl succinate starch, phosphoric acid crosslinked starch, acetic acid starch, hydroxypropyl starch, and oxidized starch.
• these water-soluble polymer compounds may be used alone or in combination of two or more.
• the content of the water-soluble polymer compound in the oil-in-water emulsion seasoning is determined from the viewpoints of obtaining an emulsion stabilizing effect of the oil-in-water emulsion seasoning, enhancing the flavor and richness of food, and suppressing the sea odor.
• 0.05 to 5 parts by weight, more preferably 0.08 to 2 parts by weight, even more preferably 0.1 to 1 parts by weight, and 0.25 to 0.45 parts by weight per 1 part by weight of fats and oils. part is particularly preferred.
• the amount is preferably 0.05 to 10 parts by weight, more preferably 0.1 to 5 parts by weight, and even more preferably 0.2 to 3 parts by weight, per 1 part by weight of the solid content in the kelp extract.
• the content of the water-soluble polymer compound is preferably 5 to 30% by weight, and 7 to 20% by weight when the oil-in-water emulsified seasoning is 100% by weight. It is more preferably 7% by weight or more and less than 15% by weight.
• the oil-in-water emulsion seasoning of the present invention may contain salt, organic acids such as acetic acid and citric acid, other seasonings, antioxidants, and emulsifiers such as lecithin, lysolecithin, and polyglycerin fatty acid esters. good.
• the amount of salt added is not particularly limited, but when the oil-in-water emulsified seasoning is 100% by weight, it is preferably less than 7.5% by weight, more preferably 7.0% by weight or less, and 6.0% by weight or less. It is more preferably 5.0% by weight or less, particularly preferably 0.5% by weight or more, and more preferably 1.0% by weight or more.
• the emulsification treatment can be carried out by mixing the above components and homogenizing them, and can be performed by a general emulsification method.
• an aqueous phase is prepared by adding appropriate water to a kelp extract, dissolving a water-soluble polymer compound, and emulsifying the aqueous phase and an oil or fat, which is an oil phase, by a known emulsification method.
• Oil-in-water emulsion seasoning can be produced using Emulsification equipment used for emulsification processing includes high-speed rotation emulsification equipment such as homogenizers, homomixers, and colloid mills, high-pressure emulsification equipment such as high-pressure homogenizers, microfluidizers, and nanomizers, ultrasonic emulsification equipment, membrane-type emulsification equipment, etc. For example, two or more types of devices may be combined.
• the oil-in-water emulsified seasoning of the present invention has umami, milk-like richness, and creamy feel, suppresses the feeling of seaweed and seaweed, has a cheese-like flavor, and is a seasoning containing emulsified particles.
• the average particle diameter of the emulsified particles is preferably 100 to 3,000 ⁇ m, more preferably 200 to 2,000 ⁇ m, although it is not particularly limited as long as it has a fine emulsified particle size.
• the average particle diameter of the emulsified particles can be measured using a commercially available particle size distribution meter.
• the oil-in-water emulsified seasoning of the present invention is a seasoning that can impart and enhance one or more selected from the group consisting of umami, cheese flavor, cloudiness, milkiness, richness, meaty texture, or smoothness to the food or drink to which it is added. It can also mask bean odor, etc. In particular, it can be used for enhancing flavor imparting, enhancing cheese flavor imparting, enhancing cloudiness imparting, enhancing milkiness imparting, enhancing body flavor imparting, enhancing meat texture imparting, smoothness imparting enhancement, or masking.
• each food/beverage product is not particularly limited as long as it can exert a seasoning effect, but is preferably 0.01 to 30% by weight, more preferably 0.05 to 20% by weight, and even more preferably 0.1 to 10% by weight. be.
• the food to be added is not particularly limited as long as the addition imparts and enhances umami, cheese flavor, cloudiness, milkiness, richness, meaty texture, or smoothness, or masks bean odor, etc., and may contain animal raw materials.
• the present invention is particularly useful for plant-based food and drink products that use plant-based raw materials such as plant milk, plant proteins, and vegetable oils, although they may be animal-based food or drink products that use non-animal raw materials.
• Cheese, cheese-flavored foods and beverages such as cheese substitutes, margarine, and white sauce with enhanced umami, cheese flavor, cloudiness, milkiness, richness, meaty texture, or smoothness, or with masked bean odor, etc.
• whipped cream, fillings coffee whitener, pudding, ice cream, yogurt, caramel, milk drinks, vegetable milk drinks, milk tea, milk flavored drinks such as matcha au lait, emulsified soups and sauces such as hot water soup, etc. can be prepared. .
• Example 1 Hot water extracted true kelp extract (solid content 15%) (Example 1-1), Rishiri kelp extract (solid content 15%) (Example 1-2) or Hidaka kelp extract (solid content 15%) (example 1-1)
• Example 1-3 Add 50 g of each, 5 g of sodium octenyl succinate starch (Emulstar (registered trademark) 500, manufactured by Matsutani Chemical Industry Co., Ltd.) and 16 g of palm oil (Palm Ace (registered trademark) 10, manufactured by Fuji Oil Co., Ltd.). By emulsifying using a high-pressure homogenizer (40 MPa), kelp extract oil-in-water emulsions of Examples 1-1 to 1-3 were obtained.
• Emulstar sodium octenyl succinate starch
• Palm Ace registered trademark
• aqueous solutions were prepared and sensory evaluations were conducted for umami, ripeness, milky richness, creaminess, and sea/seaweed feel.
• the flavor was weak, it had a umami flavor, a milky richness, and a creamy feeling, and the seaweed/seaweed taste was suppressed, and it had a cheese-like flavor.
• Preparation 1 50 parts of hot water-extracted kelp extract, 20 parts of ethanol-extracted kelp extract (containing 41.5% ethanol), 0.1 part of lipase preparation (Lipase OF bulk powder, manufactured by Meito Sangyo Co., Ltd.), and 29.9 parts of water. were mixed, subjected to enzyme treatment at 40°C for 2 hours, and then treated at 80°C for 10 minutes to inactivate the enzyme, thereby preparing an enzyme-treated kelp extract.
• lipase preparation Lipase OF bulk powder, manufactured by Meito Sangyo Co., Ltd.
• Example 2 Enzyme-treated kelp extract of Preparation 1 (Example 2-1) or mixed kelp extract of Preparation 1 before adding lipase (unenzyme-treated kelp extract) (Example 2-2), 30 g each, starch sodium octenyl succinate (Emulstar ( After mixing and dissolving 11 g of liquid dextrin (K.D.L.N75C, manufactured by Nippon Cornstarch Co., Ltd.), 3.7 g of salt, and 19.3 g of water, palm oil (Palm Ace (registered trademark) 10 ) was added and emulsified using a high-pressure homogenizer (40 MPa) to obtain kelp extract oil-in-water emulsions of Examples 2-1 and 2-2.
• Emulstar starch sodium octenyl succinate
• the kelp extract oil-in-water emulsions of products 2-1 and 2-2 both have stronger umami, creaminess, and milk-like richness than the unemulsified enzyme-treated kelp extract, and also have a stronger seaweed feel and seaweed texture. The texture was suppressed, and it had a cheese-like flavor. Furthermore, the oil-in-water emulsion of enzyme-treated kelp extract had a better ripening feel than the unemulsified product.
• test products 1-1 to 1-6 For test products 1-1 to 1-6, prepare a 5% by weight aqueous solution, visually confirm the presence or absence of oil floating, and further measure the average particle diameter of the emulsified particles of test products 1-2 to 1-6 in the particle distribution. - Measured with a particle shape analyzer (manufactured by Micro Track Bell Co., Ltd.). The emulsified products of test products 1-2 to 1-6 were emulsions of water and oil, but the emulsified products of test product 1-1 were emulsified with water and oil separated. Therefore, it was not possible to measure the emulsified particles.
• test products 2-1 and 2-2 5% by weight aqueous solutions were prepared and the presence or absence of oil floating was visually confirmed, but no oil floating was observed in either case, indicating that the oil-in-water emulsion had excellent emulsion stability. It turned out to be a thing.
• Example 3 When 3% of Product 2-1 was added to a commercially available cheese-like food made from plant-based ingredients (vegan shreds, manufactured by Marine Food Co., Ltd.), the content and aftertaste decreased compared to before addition. The flavor and richness were enhanced, and the overall taste was mellow, making it feel like I was eating real cheese.
• a cheese-flavored food that can enhance the richness and flavor and enhance the cheese-like taste of cheese-like foods made from plant-derived raw materials is produced.
• the obtained oil-in-water emulsion of Example 2-1 was found to be useful as a seasoning.
• Example 4 When 2% of the oil-in-water emulsified seasoning of Product 2-1 was added to a confectionery filling mainly made of soy milk, the rich, cheesy flavor and rich taste were enhanced compared to before addition. Turns out you get the filling.
• Example 5 Soy milk of Example 5 was prepared by adding 2% of the oil-in-water emulsified seasoning of Example 2-1 to unadjusted soy milk, and the following evaluation test 3 was conducted. In addition, soymilk that was adjusted to the same salt concentration as Example Product 5 by adding 0.14% salt instead of Example Product 2-1 was used as a comparative product.
• Example Product 2-1 It was found that by using the oil-in-water emulsified seasoning of Example Product 2-1, it was possible to enhance the flavor, milky feel, and richness of soymilk, and it was also possible to mask the soy odor.
• Example 6 Hot water soups of Example 6 and Comparative Example using vegetable raw materials were prepared according to the formulations shown in Table 4, and the following evaluation test 4 was conducted.
• the resulting hot water soup of Example 6 contains 4.5% of the oil-in-water emulsified seasoning of Example 2-1, and the comparison product contains 4.5% of the oil-in-water emulsified seasoning of Example 2-1, and the comparison product is the same as Example 6 with a total of 0.68% of salt added. The same salt concentration was used.
• Example 7 Caramel raw materials of Example 7 and Comparative Example using vegetable raw materials were prepared using the formulations listed in Table 6, and then boiled down to 50% of the total weight to prepare caramel of Example 7 and Comparative Example. , the following evaluation test 5 was conducted. Note that 2% of the oil-in-water emulsified seasoning of Example 2-1 was added to the caramel raw material.
• Example Product 2-1 It was found that by using the oil-in-water emulsified seasoning of Example Product 2-1, it was possible to enhance the milkiness, richness, and smoothness of caramel made from vegetable raw materials, and it was also possible to mask the soy odor.

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• 2023
  • 2023-08-29 US US19/103,572 patent/US20260041131A1/en active Pending
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