Title:
OIL-IN-WATER TYPE EMULSIFIED SEASONING
Document Type and Number:
WIPO Patent Application WO/2019/065722
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing an oil-in-water type emulsified seasoning having suppressed adhesion to a container, a good flavor, and excellent shape retention properties. This oil-in-water type emulsified seasoning contains 0.3-1.5 mass% of a thickening polysaccharide, 1.5-4.0 mass% of an octenylsuccinic acid-treated starch mixture, and fats and oils, the octenylsuccinic acid-treated starch mixture containing a first octenylsuccinic acid-treated starch and a second octenylsuccinic acid-treated starch, wherein the first octenylsuccinic acid-treated starch has a viscosity of less than 40 mPa·s at 20°C in a 10 mass% aqueous solution, the second octenylsuccinic acid-treated starch has a viscosity of at least 40 mPa·s at 20°C in the 10 mass% aqueous solution, the content of the first octenylsuccinic acid-treated starch is 25-60 mass% with respect to the total mass of the octenylsuccinic acid-treated starch mixture, and the viscosity of the oil-in-water type emulsified seasoning at 20°C is 150-300 Pa·s.
Inventors:
SUYAMA DAISUKE (JP)
Application Number:
PCT/JP2018/035658
Publication Date:
April 04, 2019
Filing Date:
September 26, 2018
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23L27/60; A23D7/00
Domestic Patent References:
| WO2004045311A1 | 2004-06-03 |
Foreign References:
| JP2014233273A | 2014-12-15 | |||
| JP2016101157A | 2016-06-02 |
Other References:
CHIVERO, P. ET AL.: "Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions", LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 69, 2016, pages 59 - 66, XP029444797, DOI: doi:10.1016/j.lwt.2015.12.064
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