Title:
乳化剤、油脂食品及び油脂食品の製造方法
Document Type and Number:
Japanese Patent JP5734839
Kind Code:
B2
Abstract:
Disclosed is a browning reaction product which is prepared by heating an aqueous solution of a mixture of a saccharide with an amino acid, and has a pH value of 2.9-4.7 and a Brix of 25-65% (w/w). Also disclosed is a fat-based food which is prepared by adding a fat to said browning reaction product followed by emulsification or solubilization. Since the aforesaid browning reaction product is useful as a substitute for an emulsifier or a surfactant, the use of the browning reaction product makes it possible to obtain a fat-based food, which can be safely taken, without using any emulsifier or surfactant and without using any food which might contain an allergen causing food allergy. In addition, the fat-based food has been stably emulsified or solubilized without fat separation.
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Inventors:
Suzuki Soji
Iehiko Saegusa
Takao Uchida
Yuko Takada
Iehiko Saegusa
Takao Uchida
Yuko Takada
Application Number:
JP2011506062A
Publication Date:
June 17, 2015
Filing Date:
March 23, 2010
Export Citation:
Assignee:
Kikkoman Corporation
International Classes:
A23D7/00; A23G3/48; A23G3/50; A23L27/00; A23L27/60; A23L29/00; A23L29/10
Domestic Patent References:
| JPH08149946A | 1996-06-11 | |||
| JP2005102646A | 2005-04-21 | |||
| JP2002356695A | 2002-12-13 | |||
| JPS6160871B2 | 1986-12-23 | |||
| JPS61257928A | 1986-11-15 | |||
| JP2001178363A | 2001-07-03 | |||
| JP2008029231A | 2008-02-14 | |||
| JPS551780B2 | 1980-01-17 | |||
| JPH07258292A | 1995-10-09 | |||
| JP2005187401A | 2005-07-14 |
Foreign References:
| WO2008069173A1 | 2008-06-12 |
Attorney, Agent or Firm:
Osamu Hatori