Title:
食物繊維澱粉の製造及びドレッシング/液状食品としての有用性
Document Type and Number:
Japanese Patent JP2012503974
Kind Code:
A
Abstract:
The present invention relates to a low-calorie/low-fat dressing and mayonnaise formulation for which the emulsifying stability has been improved using fibrous fiber. More specifically, it relates to a low-calorie/low-fat dressing and mayonnaise formulation wherein the dietary fiber content and emulsifying stability are improved by carrying out a high-temperature heat treatment together with ultrasonication during the cross-linking of starch, and fibrous fiber with reduced starch particle size is added to lower the fat content and improve the emulsifying stability.
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Inventors:
Bacugini
Song Sang Hoon
Ikampyo
Shin Marsik
Song Ji Young
Song Sang Hoon
Ikampyo
Shin Marsik
Song Ji Young
Application Number:
JP2011522895A
Publication Date:
February 16, 2012
Filing Date:
July 22, 2009
Export Citation:
Assignee:
CJ CheilJedang Corporation
International Classes:
A23L1/0522; A23L5/30; A23L27/60; A23L29/20; C08B30/12
Domestic Patent References:
| JP2006042739A | 2006-02-16 | |||
| JP2008530349A | 2008-08-07 | |||
| JP2007330257A | 2007-12-27 | |||
| JPH06511273A | 1994-12-15 | |||
| JPS54140744A | 1979-11-01 | |||
| JPH06206903A | 1994-07-26 |
Attorney, Agent or Firm:
Etsushi Kotani
Masataka Otani
Usami Aya
Masataka Otani
Usami Aya