Title:
OIL-IN-WATER EMULSION FOR RETORT-PROCESSED FOOD
Document Type and Number:
Japanese Patent JP2013034461
Kind Code:
A
Abstract:
To obtain an oil-in-water emulsion with which processed foods excellent in milky taste feeling and emulsion stability even after retort processing can be obtained, and which is used to impart milk flavor.
In the oil-in-water emulsion for retort-processed foods, one or more cream raw materials selected from raw cream, cream cheese, daily spread or butter are combined, the cream from the cream raw materials occupies at least 60 mass% of oil of the emulsion, the protein content is 5 pts.mass or less per 100 pts.mass of oil, and additionally a milk raw material is contained in which the content of phospholipid in the solid content from milk is 2 mass% or more.
Inventors:
SHIMADA TOSHIHIRO
IKEDA KENJI
IKEDA KENJI
Application Number:
JP2011175658A
Publication Date:
February 21, 2013
Filing Date:
August 11, 2011
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A23F5/24; A23D7/00; A23L23/00
Domestic Patent References:
| JP2002335897A | 2002-11-26 | |||
| JPH1198950A | 1999-04-13 | |||
| JP2006223176A | 2006-08-31 | |||
| JP2003299450A | 2003-10-21 | |||
| JP2008212107A | 2008-09-18 |
Other References:
科学技術庁資源調査会編集, 五訂 日本食品標準成分表, vol. 初版, JPN6015018079, 20 December 2000 (2000-12-20), pages 254 - 263, ISSN: 0003199328
Attorney, Agent or Firm:
Osamu Hatori
Hiromi Nakano
Fukatsu Yumiko
Hiromi Nakano
Fukatsu Yumiko
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