Title:
ACIDIC OIL-IN-WATER TYPE EMULSION SEASONING AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2019/003392
Kind Code:
A1
Abstract:
[Problem] To provide: an acidic oil-in-water-type emulsion seasoning which comprises an edible fat or oil and egg yolk and has a low lipid content, said acidic oil-in-water-type emulsion seasoning having an enriched egg yolk flavor; and a method for manufacturing the same.
[Solution] An acidic oil-in-water-type emulsion food which comprises an edible fat or oil and egg yolk and has a lipid content of 1-25 mass% inclusive and an egg yolk content (in terms of solid content) of 0.1-5 mass% inclusive, wherein: 3-methylbutanal and hexanal are contained; and, when the aroma components of the acidic oil-in-water-type emulsion food are measured by solid phase microextraction and gas chromatography/mass spectrometry, the ratio of the peak area of 3-methylbutanal to the peak area of hexanal is 0.12-3.5 inclusive. This acidic oil-in-water-type emulsion food can enrich egg yolk flavor in an acidic oil-in-water-type emulsion seasoning having a low lipid content.
Inventors:
SUZUKI YUMIKO (JP)
YOSHIMI KAZUMA (JP)
YOSHIOKA SATOSHI (JP)
YAMAHIRA TAKASHI (JP)
YOSHIMI KAZUMA (JP)
YOSHIOKA SATOSHI (JP)
YAMAHIRA TAKASHI (JP)
Application Number:
PCT/JP2017/024000
Publication Date:
January 03, 2019
Filing Date:
June 29, 2017
Export Citation:
Assignee:
KEWPIE CORP (JP)
International Classes:
A23L27/60
Foreign References:
| JP2009131159A | 2009-06-18 | |||
| JP2015039370A | 2015-03-02 | |||
| JP2015039371A | 2015-03-02 |
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