Title:
LIQUID OR SEMISOLID EMULSION SEASONING, METHOD FOR MANUFACTURING SAME AND FLAVOR IMPROVING METHOD
Document Type and Number:
WIPO Patent Application WO/2019/039478
Kind Code:
A1
Abstract:
To provide a liquid or semisolid emulsion seasoning which contains an organic acid, a food-derived emulsifier (for example, egg yolk, beans, seeds, tomato paste, etc.) and a fat or oil and has an improved flavor, wherein the unpleasant flavors (tastes and odors) originating from the organic acid, food-derived emulsifier and fat or oil are simultaneously suppressed without deteriorating the preferable taste and smell of a flavor material and thus the preferable taste and smell of the flavor material are sufficiently perceptible. Further, to provide a liquid or semisolid emulsion seasoning which has effects of improving texture, enhancing emulsion stability and shape retention properties (resistance to oil/water separation) and improving the taste of a food to which the seasoning is added. The liquid or semisolid emulsion seasoning, which contains fine food particles containing dietary fibers, a fat or oil, an organic acid and a food-derived emulsifier, is characterized in that:
(1) the dietary fibers (A1) comprise water-soluble dietary fibers (A2) and water-insoluble dietary fibers and the total amount thereof is 0.8-23 mass% inclusive;
(2) the mode diameter of the fine food particles is 0.3-115 μm inclusive; and
(3) the water content is 20 mass% or greater.
Inventors:
SHIBATA ERI (JP)
TAKEUCHI MINORU (JP)
TAGUCHI HIDEAKI (JP)
TAKEUCHI MINORU (JP)
TAGUCHI HIDEAKI (JP)
Application Number:
PCT/JP2018/030872
Publication Date:
February 28, 2019
Filing Date:
August 21, 2018
Export Citation:
Assignee:
MIZKAN HOLDINGS CO LTD (JP)
International Classes:
A23L27/60
Domestic Patent References:
| WO2013122127A1 | 2013-08-22 | |||
| WO2018155488A1 | 2018-08-30 |
Foreign References:
| JP2011239725A | 2011-12-01 | |||
| JP2008115143A | 2008-05-22 | |||
| JP2011193762A | 2011-10-06 | |||
| JP2012110244A | 2012-06-14 | |||
| JP2009055861A | 2009-03-19 | |||
| JP2008073007A | 2008-04-03 | |||
| JP2009189345A | 2009-08-27 | |||
| JP2009125002A | 2009-06-11 | |||
| JP2012110244A | 2012-06-14 | |||
| JP2002034503A | 2002-02-05 | |||
| JP2009055861A | 2009-03-19 | |||
| JP2017012194A | 2017-01-19 |
Other References:
"Ministry of Education, Culture, Sports, Science and Technology", ANALYSIS MANUAL OF STANDARD TABLES OF FOOD COMPOSITION, 2015, pages 31 - 38, Retrieved from the Internet
"Pocketbook of Food Additive Labelling", 2016
"National Food Research Institute, National Agriculture and Food Research Organization", FOOD SCIENCE AND TECHNOLOGY, 29 March 2017 (2017-03-29), pages 63
JUNKO MATSUKI ET AL., EVALUATION AND CONTROL OF WATER ABSORPTION OF CEREAL FLOUR SAMPLES, Retrieved from the Internet
See also references of EP 3639678A4
"Pocketbook of Food Additive Labelling", 2016
"National Food Research Institute, National Agriculture and Food Research Organization", FOOD SCIENCE AND TECHNOLOGY, 29 March 2017 (2017-03-29), pages 63
JUNKO MATSUKI ET AL., EVALUATION AND CONTROL OF WATER ABSORPTION OF CEREAL FLOUR SAMPLES, Retrieved from the Internet
See also references of EP 3639678A4
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
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