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Patent Searching and Data


Title:
EMULSIFIED SEASONING
Document Type and Number:
WIPO Patent Application WO/2017/183650
Kind Code:
A1
Abstract:
Provided is an emulsified seasoning for which storage-related flavor deterioration is suppressed. An emulsified seasoning that is obtained by combining components (A), (B), and (C): 3-20 mass% of an (A) oil/fat-derived omega-3 unsaturated fatty acid; (B) rosmarinic acid; and (C) reduced glutathione. The emulsified seasoning is no more than 0.4 mass% (D) phospholipids.

Inventors:
ISE, Akihiro (1-3 Bunka 2-chome, Sumida-k, Tokyo 01, 〒1318501, JP)
TSUKAMOTO, Tomoya (1-3 Bunka 2-chome, Sumida-k, Tokyo 01, 〒1318501, JP)
Application Number:
JP2017/015656
Publication Date:
October 26, 2017
Filing Date:
April 19, 2017
Export Citation:
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Assignee:
KAO CORPORATION (14-10, Nihonbashi Kayabacho 1-chome Chuo-k, Tokyo 10, 〒1038210, JP)
International Classes:
A23L27/60; A23D7/005
Domestic Patent References:
2015-05-21
2013-11-21
Foreign References:
JP2013159730A2013-08-19
JP2010162049A2010-07-29
Other References:
HIROTSUGU KIDO: "Rosemary Extract:Need to Extend Shelf of Life in Foods", OLEOSCIENCE, vol. 4, no. 10, 2004, pages 409 - 415
TAKAKO KOGA ET AL.: "Effect of Beef Plasma Protein on Quality of Emulsion Type Salad Dressing Preparation", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 49, no. 2, 2002, pages 82 - 90
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (Sawanotsuru Ningyocho Bldg, 1-3-8 Nihonbashi Ningyocho, Chuo-k, Tokyo 13, 〒1030013, JP)
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