JPH0923845A - Acidic oil-in-water type emulsified food without acetic acid flavor and its production - Google Patents
Acidic oil-in-water type emulsified food without acetic acid flavor and its productionInfo
- Publication number
- JPH0923845A JPH0923845A JP7175062A JP17506295A JPH0923845A JP H0923845 A JPH0923845 A JP H0923845A JP 7175062 A JP7175062 A JP 7175062A JP 17506295 A JP17506295 A JP 17506295A JP H0923845 A JPH0923845 A JP H0923845A
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- acid
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- vinegar
- acetic acid
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Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、酢ないし酢酸を使用し
て、保存性を確保しながら、しかも酢酸からくる刺激的
臭気を伴う酸味を全く感じなくした酸性水中油型乳化食
品及びその製造方法に関する。FIELD OF THE INVENTION The present invention relates to an acidic oil-in-water emulsified food product which uses vinegar or acetic acid to ensure the preservability and does not feel any sourness accompanied by an irritating odor from acetic acid and its production. Regarding the method.
【0002】[0002]
【従来の技術】酢は、食品のpH値を下げ、微生物の繁
殖を抑制し、風味や食品のテクスチャーを変えるため、
すなわち食品の保存と風味や芳香を高める目的で、古来
からすし飯、シメサバ、マリネ、酢漬けなどの調理に、
またマヨネーズ、ドレッシング、ケチャップ、ウスター
ソースなどの食品加工に、調味料、保存料として使用さ
れてきた。酢の主成分である酢酸は微生物の繁殖を抑制
し、これを減少させる機能をもち、その抑制効果は、有
機酸の中でも一際優れており、低濃度であっても、食品
中のサルモネラ菌、ブドウ状球菌、腸炎ビブリオ菌、エ
ルシニア菌、カンピロバクター菌などの菌を経時的に減
少させる性質を有する。そして、酢酸の濃度が高いほど
速効性があり、菌を減少させる速度が早い。濃度が低い
とこの菌を減少させる速度は遅いが、いずれにしても生
菌数を減少させる性質を有するため、酢酸を添加した食
品は保存性がよくなり、日持ちがよくなる。BACKGROUND OF THE INVENTION Vinegar lowers the pH value of foods, suppresses the growth of microorganisms, and changes the flavor and texture of foods.
In other words, for the purpose of preserving food and enhancing flavor and aroma, it has been used for cooking sushi rice, siemaba, marinade, pickled vegetables, etc. since ancient times.
It has also been used as a seasoning and preservative in food processing such as mayonnaise, dressing, ketchup, and Worcestershire sauce. Acetic acid, the main component of vinegar, suppresses the growth of microorganisms and has the function of reducing it.The inhibitory effect is particularly excellent among organic acids, and even at low concentrations, Salmonella in food, It has the property of reducing bacteria such as staphylococci, Vibrio parahaemolyticus, Yersinia, and Campylobacter over time. And, the higher the concentration of acetic acid, the quicker the action, and the faster the rate of bacterial reduction. If the concentration is low, the rate of reducing this bacterium is slow, but in any case, the bacterium has the property of reducing the number of viable bacteria, so that the food to which acetic acid is added has good preservability and a long shelf life.
【0003】このように酢や酢酸は食品の安価で且つ安
全な保存料として有用であるが、その反面、酢や酢酸を
配合した食品は、酢や酢酸からくる刺激的臭気を伴う独
特な酸味(酢酸酸味)を帯びるのが難点で、自ずと使用
対象の食品が限られて来る。近年、加工食品の分野で要
求される風味、保存性は高度に進化してきている。マヨ
ネーズにみるごとく酢を使用することで保存性は確保さ
れるが、使用した酢からくる刺激的臭気を伴う酸味は、
風味上拭いがたいものとなる。マヨネーズの場合は、こ
のことが逆にマヨネーズ風味を確立させているので差し
支えないが、酢酸酸味が要求されない例えばフルーツ風
味の酸性水中油型乳化食品においては酢や酢酸は、その
特長ゆえに保存料に用いることができなかった。このよ
うに、従来酢や酢酸を配合して保存性を高めた酸性水中
油型乳化食品は限られた用途にしか適用できなかった。As described above, vinegar and acetic acid are useful as inexpensive and safe preservatives for foods, but on the other hand, foods containing vinegar and acetic acid have a unique sour taste accompanied by pungent odor from vinegar and acetic acid. It is difficult to take on (acetic acid sourness), and naturally the foods to be used are limited. In recent years, the flavor and storability required in the field of processed food have been highly evolved. Preservation is ensured by using vinegar like mayonnaise, but the sourness with pungent odor from the vinegar used is
The flavor makes it hard to wipe. In the case of mayonnaise, this may conversely establish the mayonnaise flavor, so it does not matter, but in acetic acid sourness is not required, for example, in fruit-flavored acidic oil-in-water emulsion foods, vinegar and acetic acid are preservatives because of their characteristics. It could not be used. As described above, the acidic oil-in-water emulsified foods that have been conventionally mixed with vinegar or acetic acid to improve the preservability can be applied only to limited uses.
【0004】[0004]
【発明が解決しようとする課題】本発明は、酢ないし酢
酸を配合することによって保存性を高めながら、酢や酢
酸の風味、酸味を舌に感じさせない酸性水中油型乳化食
品を提供することを目的とする。本発明の酸性水中油型
乳化食品は、このように酢酸酸味を有さないので、極め
て広範囲な風味付けが可能で、その用途が飛躍的に拡大
できる。DISCLOSURE OF THE INVENTION The present invention provides an acidic oil-in-water emulsified food which does not make the tongue feel the flavor and sourness of vinegar or acetic acid while improving the preservability by blending vinegar or acetic acid. To aim. Since the acidic oil-in-water emulsified food of the present invention has no acetic acid taste as described above, it can be flavored in an extremely wide range and its application can be dramatically expanded.
【0005】[0005]
【課題を解決するための手段】本発明者等は、食品に配
合する各種の有機酸について、その酸味を検討した過程
において、酢や酢酸に或る種の有機酸及び/又は有機酸
塩を組み合わせると、人間の舌が感じる酢酸酸味が消え
ることを知見した。本発明はこの知見にもとづいて完成
されたものである。Means for Solving the Problems The inventors of the present invention, in the process of examining the sourness of various organic acids to be added to foods, added vinegar or acetic acid with a certain organic acid and / or organic acid salt. It was discovered that when combined, the acetic acid taste sensed by the human tongue disappeared. The present invention has been completed based on this finding.
【0006】すなわち本発明は、酢ないし酢酸と、グル
コノデルタラクトン及び/又はグルコン酸並びにアジピ
ン酸及び/又はフマル酸とを配合したことを特徴とする
酸性水中油型乳化食品である。グルコノデルタラクトン
は水溶液中では加水分解されてグルコン酸になる。本発
明の酸性水中油型乳化食品は、基本的には水相と油相を
乳化したものである。本発明は、この酸性水中油型乳化
食品について、酢ないし酢酸と、グルコノデルタラクト
ン及び/又はグルコン酸並びにアジピン酸及び/又はフ
マル酸とを配合したものである。That is, the present invention is an acidic oil-in-water emulsified food characterized in that vinegar or acetic acid, glucono delta lactone and / or gluconic acid and adipic acid and / or fumaric acid are blended. Gluconodeltalactone is hydrolyzed to gluconic acid in aqueous solution. The acidic oil-in-water emulsion food of the present invention is basically an emulsion of an aqueous phase and an oil phase. The present invention is a blend of vinegar or acetic acid, glucono delta lactone and / or gluconic acid, and adipic acid and / or fumaric acid in this acidic oil-in-water emulsion food.
【0007】本発明で用いる酢ないし酢酸は、一般に食
品に採用されているもので、特に酢が好ましく用いられ
る。酢は、酢酸を主体とする揮発性、不揮発性の有機酸
類、それに糖類、アミノ酸類、エステル類を含み芳香と
うま味をもった液体で、醸造酢と合成酢に分類される。
醸造酢は穀物や果実などを原料として酢酸発酵させたも
ので、米酢、りんご酢、ぶどう酢などがある。また、合
成酢は氷酢酸を原料とするものである。本発明は醸造
酢、合成酢いずれも用いられる。なお、市販の醸造酢
は、クエン酸、グルコン酸等の有機酸を極く微量含有し
ているが、これらの市販の醸造酢に含まれる程度の有機
酸量では、本発明の効果は得られない。The vinegar or acetic acid used in the present invention is generally used in foods, and vinegar is particularly preferably used. Vinegar is a volatile and non-volatile organic acid mainly composed of acetic acid, a liquid containing saccharides, amino acids and esters and having aroma and umami, and is classified into brewed vinegar and synthetic vinegar.
Brewed vinegar is obtained by fermenting acetic acid using grains and fruits as raw materials, and includes rice vinegar, apple vinegar, and grape vinegar. Synthetic vinegar uses glacial acetic acid as a raw material. In the present invention, both brewed vinegar and synthetic vinegar are used. Although commercially available vinegar contains a very small amount of organic acids such as citric acid and gluconic acid, the effect of the present invention can be obtained with the amount of organic acid contained in these commercially available vinegars. Absent.
【0008】酸性水中油型乳化食品に、酢ないし酢酸と
グルコノデルタラクトン及び/又はグルコン酸とを配合
した場合は、酸味はマイルドになるが、酢酸酸味は消え
ない。酢ないし酢酸は、酸性水中油型乳化食品中の水に
対し酢酸濃度で0.1〜3%好ましくは0.2〜1.2
%になるように配合する。0.1%より少ないと保存性
が悪く、3%より多いと酢の風味を消し難くなる。When vinegar or acetic acid and glucono delta lactone and / or gluconic acid are mixed with an acidic oil-in-water emulsified food, the sourness becomes mild, but the acetic acid sourness does not disappear. Vinegar or acetic acid is an acetic acid concentration of 0.1 to 3%, preferably 0.2 to 1.2, based on the water in the acidic oil-in-water emulsion food.
It is blended so that it becomes%. If it is less than 0.1%, the storability is poor, and if it is more than 3%, it becomes difficult to remove the vinegar flavor.
【0009】酢ないし酢酸と、グルコノデルタラクトン
及び/又はグルコン酸並びにアジピン酸及び/又はフマ
ル酸との配合割合は、酸濃度で、酢酸1に対し、グルコ
ノデルタラクトン及び/又はグルコン酸(グルコノデル
タラクトンはグルコン酸換算)並びにアジピン酸及び/
又はフマル酸0.05〜10、好ましくは0.5〜8、
更に好ましくは1〜5である。酸濃度が0.05より低
いと保存性が悪く、10より高いと風味上問題が生じ
る。The compounding ratio of vinegar or acetic acid to glucono-delta lactone and / or gluconic acid and adipic acid and / or fumaric acid is such that the acid concentration is 1 part of acetic acid to glucono-delta lactone and / or gluconic acid ( Gluconodelta lactone is converted to gluconic acid) and adipic acid and /
Or fumaric acid 0.05 to 10, preferably 0.5 to 8,
More preferably, it is 1 to 5. If the acid concentration is lower than 0.05, the storage stability is poor, and if it is higher than 10, a problem in flavor occurs.
【0010】また、グルコノデルタラクトン及び/又は
グルコン酸とアジピン酸及び/又はフマル酸との割合は
20:80〜80:20、好ましくは40:60〜6
0:40である。グルコノデルタラクトン及び/又はグ
ルコン酸とアジピン酸及び/又はフマル酸との割合が、
上記の範囲外になると、グルコノデルタラクトン及び/
又はグルコン酸、或いはアジピン酸及び/又はフマル酸
の風味が強すぎ、好ましい風味のものが得られない。The ratio of gluconodeltalactone and / or gluconic acid to adipic acid and / or fumaric acid is 20:80 to 80:20, preferably 40:60 to 6
0:40. The ratio of glucono delta lactone and / or gluconic acid to adipic acid and / or fumaric acid is
Outside the above range, glucono delta lactone and /
Alternatively, gluconic acid or adipic acid and / or fumaric acid has too strong a flavor, and a desired flavor cannot be obtained.
【0011】本発明の酸性水中油型乳化食品の製造に当
たって、酢ないし酢酸並びにグルコノデルタラクトン及
び/又はグルコン酸並びにアジピン酸及び/又はフマル
酸は、最初から水相に添加してもよく、また乳化の過程
で添加してもよいし、乳化後に配合してもよい。上記の
酢ないし酢酸と、グルコノデルタラクトン及び/又はグ
ルコン酸並びにアジピン酸及び/又はフマル酸は、酸性
水中油型乳化食品のpHが5.0以下、好ましくはpH
3.0〜4.8になるようにする。pHが5.0以上で
あると日持ちが悪くなり好ましくない。In the production of the acidic oil-in-water emulsified food of the present invention, vinegar or acetic acid, gluconodeltalactone and / or gluconic acid, and adipic acid and / or fumaric acid may be added to the aqueous phase from the beginning, It may be added during the emulsification process or may be added after the emulsification. The above-mentioned vinegar or acetic acid, glucono delta lactone and / or gluconic acid, and adipic acid and / or fumaric acid have a pH of the acidic oil-in-water emulsion food of 5.0 or less, preferably pH.
Make it 3.0 to 4.8. When the pH is 5.0 or more, the shelf life is deteriorated, which is not preferable.
【0012】本発明においては、酸性水中油型に乳化す
るための乳化剤としては、卵黄が最も好ましい。卵黄と
しては生卵黄の他に加塩卵黄、加糖卵黄、加熱変性卵
黄、冷凍変性卵黄などが用いられる。また、豚の膵臓か
ら抽出したトリプシン、植物を起源とするパパイン、ブ
ロメライン、ペプシンなどを用いて部分加水分解した卵
黄も用いることができる。また、これらの卵黄の他に、
リゾホスファチドを使用することもできる。このリゾホ
スファチドは、大豆、ナタネ、小麦等の植物脂質或いは
卵黄等の動物脂質のジアシルフォスファチドに豚の膵液
や蛇毒中のフォスフォリパーゼA−2、または細菌など
のフォスフォリパーゼA−1を作用させて加水分解し、
発生した脂肪酸をアセトンで除去し、精製するなど既知
の方法で得られる。In the present invention, egg yolk is most preferable as an emulsifier for emulsifying into an acidic oil-in-water type. As the egg yolk, salted egg yolk, sweetened egg yolk, heat denatured egg yolk, frozen denatured egg yolk and the like are used in addition to raw egg yolk. In addition, trypsin extracted from pig pancreas, papain originating from plants, bromelain, egg yolk partially hydrolyzed using pepsin or the like can also be used. In addition to these yolks,
Lysophosphatide can also be used. This lysophosphatide is diacylphosphatide of plant lipid such as soybean, rapeseed, wheat or animal lipid such as egg yolk, phospholipase A-2 in pig pancreatic juice and snake venom, or phospholipase A-1 such as bacteria. Hydrolyze by acting
The generated fatty acid can be obtained by a known method such as removal with acetone and purification.
【0013】また、水相には食塩、グルタミン酸ソー
ダ、砂糖、香辛料などの調味料、アラニン、セリン、グ
リシン、アスパラギン酸、プロリン、リジンなどのアミ
ノ酸を調味緩衝剤として添加してもよい。更に、乳化安
定剤及びボデーとして、α化化工澱粉、キサンタンガム
等の多糖類、耐酸性蛋白質、糖類などを添加配合して乳
化の安定性とボデーを向上させてもよい。更に、呈味付
与のため、牛乳、生クリーム、チーズなどの乳製品、リ
ンゴ、イチゴ、パインなどの果汁、コーヒー、チョコレ
ートなどの嗜好品を加えて呈味性酸性水中油型乳化食品
を調製することもできる。Further, seasonings such as salt, sodium glutamate, sugar and spices, and amino acids such as alanine, serine, glycine, aspartic acid, proline and lysine may be added to the aqueous phase as seasoning buffers. Further, as the emulsion stabilizer and body, a modified starch, a polysaccharide such as xanthan gum, an acid-resistant protein, a saccharide and the like may be added and blended to improve the emulsion stability and the body. Further, for imparting taste, milk, fresh cream, dairy products such as cheese, fruit juices such as apple, strawberry, pine, coffee, chocolate and other taste products are added to prepare a tasteful acidic oil-in-water emulsified food. You can also
【0014】本発明において、油相に用いる油脂として
は、大豆油、ナタネ油、コーン油、綿実油、パーム油、
ヤシ油、パーム核油、魚油、ラード、乳脂等の動植物性
油脂及びそれらの硬化油又は分別油など適宜に使用する
ことができ、また、固体脂と液体油などと混合した配合
油も使用できる。In the present invention, the oils and fats used in the oil phase include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil,
Coconut oil, palm kernel oil, fish oil, lard, animal fats and oils such as milk fat and the like, and hydrogenated oils or fractionated oils thereof can be appropriately used, and a blended oil in which a solid oil and a liquid oil are mixed can also be used. .
【0015】本発明の酸性水中油型状乳化食品は、上記
の水相と上記の油相とを乳化し、必要により均質化して
調製する。均質化には、通常使用されているコロイドミ
ルでもよいが、ホモジナイザーを使用して行うのが好ま
しい。酸性水中油型乳化食品の油相:水相は3:97〜
95:5になるように調整する。乳化温度は使用する油
脂の種類によって異なるが、固形脂の場合の乳化温度は
40〜80℃で行う。乳化温度は高い方が安定性を増
し、好ましくは50〜70℃である。乳化後は好ましく
は急冷により冷却する。油脂の種類、油脂量、蛋白質、
デンプン質、糖類などを適宜選択することで、洋菓子用
のホイップクリーム、カスタードクリーム、製パン用の
練り込みクリーム、菓子パン用のフラワーペーストをは
じめベシャメルソース、濃縮乳などのほかコーヒー、コ
コア、オレンジ、アップルなどの飲料も得られる。本発
明の酸性水中油型乳化食品を起泡状態で使用する場合に
は、オーバーランが50〜200%となるような状態で
使用するのが好ましい。The acidic oil-in-water type emulsified food of the present invention is prepared by emulsifying the above-mentioned aqueous phase and the above-mentioned oily phase and homogenizing if necessary. The homogenization may be performed using a commonly used colloid mill, but is preferably performed using a homogenizer. Oil phase of acidic oil-in-water emulsified food: Water phase is 3: 97-
Adjust to be 95: 5. The emulsification temperature varies depending on the type of fats and oils used, but in the case of solid fats, the emulsification temperature is 40 to 80 ° C. The higher the emulsification temperature, the higher the stability, preferably from 50 to 70 ° C. After emulsification, it is preferably cooled by rapid cooling. Type of fats and oils, amount of fats and oils, protein,
By appropriately selecting starchy substances, sugars, etc., whipped cream for Western confectionery, custard cream, kneading cream for bread making, flower paste for sweet bread, bechamel sauce, concentrated milk, etc., coffee, cocoa, orange, Beverages such as apple are also available. When the acidic oil-in-water emulsified food of the present invention is used in a foaming state, it is preferably used in a state in which the overrun is 50 to 200%.
【0016】本発明の酸性水中油型乳化食品は、酢酸を
配合してあるので、抗菌作用が優れ、保存性がよく、日
持ちがよい。しかも、酢酸酸味が無いという特徴を有す
る。そのため、特別に殺菌や超高温の滅菌を行わなくて
も、また特別な保存料を使用しなくても保存性のよい酸
性水中油型乳化食品が得られる。上記のごとくして調製
した酸性水中油型乳化食品に、果実、茹で卵、コーン、
魚卵、パセリ、ピクルス、オニオンなどの固形物を混合
して各種の固形物入り加工食品が得られる。この際固形
物は、必要に応じ前もって、酢ないし酢酸と、アジピン
酸、フマル酸、グルコノデルタラクトン、グルコン酸、
クエン酸塩、酒石酸塩、乳酸塩及びリンゴ酸塩からなる
群より選ばれた一種又は二種以上の有機酸及び/又は有
機酸塩とを含有する溶液に浸漬処理するなどにより菌数
を減少させておくのが好ましい。また、上記の酸性水中
油型乳化食品を乳化後、必要に応じ公知の低温殺菌処
理、HTST処理及びUHT処理のいずれかの処理によ
る殺菌又は滅菌してもよい。勿論、本発明の酸性水中油
型乳化食品では、従来食品保存料として知られているソ
ルビン酸や安息香酸などを併用してもよい。特にソルビ
ン酸と併用すると、保存効果を一段と増すことができ
る。Since the acidic oil-in-water emulsion food of the present invention contains acetic acid, it has excellent antibacterial action, good storability and long shelf life. Moreover, it has a characteristic that it has no acetic acid taste. Therefore, an acidic oil-in-water emulsified food having good preservability can be obtained without special sterilization or ultra-high temperature sterilization and without using a special preservative. Acid oil-in-water emulsified food prepared as described above, fruit, boiled egg, corn,
Solid foods such as fish roe, parsley, pickles and onions are mixed to obtain various processed foods containing solids. At this time, the solid matter is vinegar or acetic acid, adipic acid, fumaric acid, glucono delta lactone, gluconic acid, if necessary in advance.
The number of bacteria can be reduced by immersion treatment in a solution containing one or more kinds of organic acid and / or organic acid salt selected from the group consisting of citrate, tartrate, lactate and malate. It is preferable to keep it. In addition, after emulsifying the above-mentioned acidic oil-in-water emulsified food, it may be sterilized or sterilized by any one of known pasteurization treatment, HTST treatment and UHT treatment, if necessary. Of course, in the acidic oil-in-water emulsified food of the present invention, sorbic acid, benzoic acid, etc., which are conventionally known as food preservatives, may be used in combination. Especially when used in combination with sorbic acid, the preservation effect can be further enhanced.
【0017】[0017]
実施例1 酢酸濃度10重量%の食酢3.5重量部(酢酸濃度換算
で0.35重量部)、20重量%加糖した加糖卵黄10
重量部、砂糖20重量部、アラニン1重量部、グルコン
酸0.7重量部、アジピン酸0.7重量部、生クリーム
(油分45重量%)5重量部及び水19.1重量部を混
合して水相を調製した。この水相と大豆サラダ油40重
量部とを減圧下で予備乳化した後、コロイドミルで均質
化して酸性水中油型乳化クリームを作製した。得られた
クリームはpHが3.1であったが、食したとき全く酢
の酸味は感じなかった。このクリームに一般細菌を5×
104ヶ/g植え付け、30℃で10日間放置した結
果、細菌は100ヶ/g以下に死滅した。Example 1 3.5 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.35 parts by weight in terms of acetic acid concentration), 20% by weight of sweetened egg yolk 10
1 part by weight of sugar, 20 parts by weight of sugar, 1 part by weight of alanine, 0.7 parts by weight of gluconic acid, 0.7 parts by weight of adipic acid, 5 parts by weight of fresh cream (oil content 45% by weight) and 19.1 parts by weight of water. To prepare an aqueous phase. This aqueous phase and 40 parts by weight of soybean salad oil were pre-emulsified under reduced pressure and then homogenized with a colloid mill to prepare an acidic oil-in-water emulsion cream. The pH of the obtained cream was 3.1, but no vinegar sourness was felt when eaten. 5x general bacteria in this cream
As a result of planting 10 4 cells / g and leaving it at 30 ° C. for 10 days, bacteria were killed to 100 cells / g or less.
【0018】比較例1 グルコン酸、アジピン酸を配合しなかった以外は実施例
1と同じ操作を行い酸性水中油型乳化クリームを作製し
た。得られたクリームは保存性はあったが、酢の味が出
て酸っぱかった。Comparative Example 1 An acidic oil-in-water emulsion cream was prepared in the same manner as in Example 1 except that gluconic acid and adipic acid were not added. Although the obtained cream had a shelf life, it tasted vinegar and was sour.
【0019】比較例2 アジピン酸を配合しなかった以外は実施例1と同じ操作
を行い酸性水中油型乳化クリームを作製した。得られた
クリームは保存性はあったが、酢酸の酸味はマイルドに
なるが、酢酸の酸味は残った。Comparative Example 2 An acidic oil-in-water emulsion cream was prepared in the same manner as in Example 1 except that adipic acid was not added. The obtained cream was storable, but the acidity of acetic acid became mild, but the acidity of acetic acid remained.
【0020】比較例3 酢酸濃度10重量%の食酢3.5重量部(酢酸濃度換算
で0.35重量部)、20重量%加糖した加糖卵黄10
重量部、砂糖20重量部、アラニン1重量部、グルコン
酸0.07重量部、アジピン酸0.7重量部、生クリー
ム(油分45重量%)5重量部及び水19.73重量部
を混合して水相を調製した。この水相と大豆サラダ油4
0重量部とを減圧下で予備乳化した後、コロイドミルで
均質化して酸性水中油型乳化クリームを作製した。得ら
れたクリームはpHが3.5であり、食したとき酢の酸
味を感じた。Comparative Example 3 3.5 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.35 parts by weight in terms of acetic acid concentration) and 20% by weight of sweetened egg yolk 10
Parts by weight, sugar 20 parts by weight, alanine 1 part by weight, gluconic acid 0.07 parts by weight, adipic acid 0.7 parts by weight, fresh cream (oil content 45% by weight) 5 parts by weight and water 19.73 parts by weight. To prepare an aqueous phase. This water phase and soybean salad oil 4
After preliminarily emulsifying it with 0 part by weight under reduced pressure, it was homogenized by a colloid mill to prepare an acidic oil-in-water emulsified cream. The obtained cream had a pH of 3.5, and when it was eaten, the sourness of vinegar was felt.
【0021】比較例4 酢酸濃度10重量%の食酢3.5重量部(酢酸濃度換算
で0.35重量部)、20重量%加糖した加糖卵黄10
重量部、砂糖20重量部、アラニン1重量部、グルコン
酸0.7重量部、アジピン酸0.07重量部、生クリー
ム(油分45重量%)5重量部及び水19.73重量部
を混合して水相を調製した。この水相と大豆サラダ油4
0重量部とを減圧下で予備乳化した後、コロイドミルで
均質化して酸性水中油型乳化クリームを作製した。得ら
れたクリームはpHが3.1であり、食したとき酢の酸
味を強く感じた。Comparative Example 4 3.5 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.35 parts by weight in terms of acetic acid concentration), 20% by weight of sweetened egg yolk 10
Parts by weight, sugar 20 parts by weight, alanine 1 part by weight, gluconic acid 0.7 parts by weight, adipic acid 0.07 parts by weight, fresh cream (oil content 45% by weight) 5 parts by weight and water 19.73 parts by weight. To prepare an aqueous phase. This water phase and soybean salad oil 4
After preliminarily emulsifying it with 0 part by weight under reduced pressure, it was homogenized by a colloid mill to prepare an acidic oil-in-water emulsified cream. The obtained cream had a pH of 3.1, and when it was eaten, the sourness of vinegar was strongly felt.
【0022】実施例2 酢酸濃度10重量%の食酢3.5重量部(酢酸濃度換算
で0.35重量部)、20重量%加糖した加糖卵黄10
重量部、砂糖20重量部、アラニン1重量部、グルコン
酸0.7重量部、フマル酸0.7重量部、生クリーム
(油分45重量%)5重量部及び水19.1重量部を混
合して水相を調製した。この水相と大豆サラダ油40重
量部とを減圧下で予備乳化した後、コロイドミルで均質
化して酸性水中油型乳化クリームを作製した。得られた
クリームはpHが3.6であったが、食したとき全く酢
の酸味は感じなかった。このクリームに一般細菌を5×
104ヶ/g植え付け、30℃で10日間放置した結
果、細菌は100ヶ/g以下に死滅した。Example 2 3.5 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.35 parts by weight in terms of acetic acid concentration), 20% by weight of sweetened egg yolk 10
1 part by weight of sugar, 20 parts by weight of sugar, 1 part by weight of alanine, 0.7 parts by weight of gluconic acid, 0.7 parts by weight of fumaric acid, 5 parts by weight of fresh cream (oil content 45% by weight) and 19.1 parts by weight of water. To prepare an aqueous phase. This aqueous phase and 40 parts by weight of soybean salad oil were pre-emulsified under reduced pressure and then homogenized with a colloid mill to prepare an acidic oil-in-water emulsion cream. The obtained cream had a pH of 3.6, but no vinegar sourness was felt when it was eaten. 5x general bacteria in this cream
As a result of planting 10 4 cells / g and leaving it at 30 ° C. for 10 days, bacteria were killed to 100 cells / g or less.
【0023】比較例5 酢酸濃度10重量%の食酢3.5重量部(酢酸濃度換算
で0.35重量部)、20重量%加糖した加糖卵黄10
重量部、砂糖20重量部、アラニン1重量部、グルコン
酸0.005重量部、フマル酸0.005重量部、生ク
リーム(油分45重量%)5重量部及び水20.49重
量部を混合して水相を調製した。この水相と大豆サラダ
油40重量部とを減圧下で予備乳化した後、コロイドミ
ルで均質化して酸性水中油型乳化クリームを作製した。
得られたクリームはpHが4.0であり、食したとき酢
の酸味を強く感じた。Comparative Example 5 3.5 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.35 parts by weight in terms of acetic acid concentration) and 20% by weight of sweetened egg yolk 10
Parts by weight, sugar 20 parts by weight, alanine 1 part by weight, gluconic acid 0.005 parts by weight, fumaric acid 0.005 parts by weight, fresh cream (oil content 45% by weight) 5 parts by weight and water 20.49 parts by weight. To prepare an aqueous phase. This aqueous phase and 40 parts by weight of soybean salad oil were pre-emulsified under reduced pressure and then homogenized with a colloid mill to prepare an acidic oil-in-water emulsion cream.
The obtained cream had a pH of 4.0, and when it was eaten, the sourness of vinegar was strongly felt.
【0024】実施例3 実施例1の大豆サラダ油の代りに大豆硬化油(融点32
℃)を使用し、乳化温度65〜67℃で予備乳化した
後、ホモナイザー(50kg/cm2)で均質化後、急
冷し、酸性水中油型乳化ホイップクリームを得た。この
クリームを1夜10℃でエージングした。このものを翌
日ホイップしたところ、3分後のオーバーランが110
%になり、造花絞りしたクリームの保型性も良好であっ
た。Example 3 Instead of the soybean salad oil of Example 1, soybean hydrogenated oil (melting point 32)
C) was used to pre-emulsify at an emulsification temperature of 65 to 67 ° C., homogenized with a homogenizer (50 kg / cm 2 ) and then rapidly cooled to obtain an acidic oil-in-water emulsified whipped cream. The cream was aged overnight at 10 ° C. When this product was whipped the next day, the overrun after 3 minutes was 110.
%, And the shape retention of the artificial flower-squeezed cream was also good.
【0025】実施例4 酢酸濃度10重量%の食酢3.0重量部(酢酸濃度換算
で0.3重量部)、卵黄のトリプシン加水分解物10重
量部、砂糖20重量部、グリシン3重量部、グルコン酸
1.2重量部、アジピン酸0.8重量部、デンプン5重
量部、カラギナン0.2重量部、バニラフレーバー0.
2重量部及び水48.6重量部を混合してなる水相と、
ナタネ硬化油(融点36℃)70重量%とヤシ油20重
量%と大豆サラダ油10重量%との配合油8重量部から
なる油相とを45℃で予備乳化し、次いでニーダー加熱
クッキング(80℃、20分間)し、冷却し、酸性水中
油型乳化のフラワーペーストを作製した。得られたフラ
ワーペーストのpHは3.5であったが、食したとき全
く酢の酸味を感じなかった。また、このフラワーペース
トに一般細菌を5×104ヶ/g植え付け、30℃で1
0日間放置した結果、細菌は100ヶ/g以下に死滅し
た。また、乳化状態もよく、油の分離も全くなかった。Example 4 3.0 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.3 parts by weight in terms of acetic acid concentration), 10 parts by weight of egg yolk trypsin hydrolyzate, 20 parts by weight of sugar, 3 parts by weight of glycine, Gluconic acid 1.2 parts by weight, adipic acid 0.8 parts by weight, starch 5 parts by weight, carrageenan 0.2 parts by weight, vanilla flavor 0.
An aqueous phase obtained by mixing 2 parts by weight and 48.6 parts by weight of water,
An oil phase consisting of 70 parts by weight of rapeseed hydrogenated oil (melting point 36 ° C.), 20 parts by weight of coconut oil, and 10 parts by weight of soybean salad oil was pre-emulsified at 45 ° C., and then kneader heating cooking (80 ° C.). For 20 minutes) and cooled to prepare an acidic oil-in-water emulsified flower paste. The pH of the obtained flower paste was 3.5, but no vinegar sourness was felt when eaten. In addition, 5 × 10 4 / g of general bacteria were planted in this flower paste, and the bacteria were kept at 30 ° C for 1
As a result of leaving it for 0 days, the bacteria were killed to 100 cells / g or less. Also, the emulsified state was good and there was no oil separation.
【0026】実施例5 酢酸濃度10重量%の食酢3.0重量部(酢酸濃度換算
で0.3重量部)、卵黄のトリプシン加水分解物10重
量部、砂糖15重量部、アラニン1重量部、濃縮パイン
果汁5.0重量部及び水24.0重量部を混合して水相
を調製した。この水相を45℃に調整し、一方ナタネ硬
化油(融点36℃)70重量%とヤシ油20重量%と大
豆サラダ油10重量%との配合油40重量部からなる油
相を45℃に調整し、この水相と油相とを45℃で予備
乳化し、グルコン酸0.8重量部、フマル酸1.2重量
部を添加し、次いでホモジナイザー(70kg/c
m2)で均質化し、冷却、酸性水中油型乳化クリームを
作製した。得られたクリームのpHは3.3であった
が、食したとき全く酢の酸味を感じず、芳醇なパイン風
味であった。また、このクリームに一般細菌を5×10
4ヶ/g植え付け、30℃で10日間放置した結果、細
菌は100ヶ/g以下に死滅した。また、乳化状態もよ
く、油の分離も全くなかった。Example 5 3.0 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.3 parts by weight in terms of acetic acid concentration), 10 parts by weight of egg yolk trypsin hydrolyzate, 15 parts by weight of sugar, 1 part by weight of alanine, An aqueous phase was prepared by mixing 5.0 parts by weight of concentrated pine fruit juice and 24.0 parts by weight of water. The water phase was adjusted to 45 ° C, while the oil phase consisting of 70 parts by weight of rapeseed hydrogenated oil (melting point 36 ° C), 20% by weight of coconut oil, and 10% by weight of soybean salad oil was adjusted to 45 ° C. Then, the aqueous phase and the oil phase were pre-emulsified at 45 ° C., 0.8 parts by weight of gluconic acid and 1.2 parts by weight of fumaric acid were added, and then the homogenizer (70 kg / c
m 2 ) to homogenize and cool to prepare an acidic oil-in-water emulsion cream. The pH of the obtained cream was 3.3, but when it was eaten, the sourness of vinegar was not felt at all, and it had a rich pine flavor. Also, add 5 × 10 5 general bacteria to this cream.
As a result of planting 4 cells / g and leaving it at 30 ° C. for 10 days, bacteria were killed to 100 cells / g or less. Also, the emulsified state was good and there was no oil separation.
【0027】実施例6 酢酸濃度10重量%の食酢2.7重量部(酢酸濃度換算
で0.27重量部)、グルコン酸0.8重量部、アジピ
ン酸0.8重量部、加塩卵黄のトリプシン加水分解物1
0重量部、脱脂粉乳6.5重量部、ロースト小麦粉5.
5重量部、デンプン2.0重量部、グルタミン酸ソーダ
0.3重量部、チキンコンソメ0.4重量部、エコーガ
ム0.3重量部及び水60.7重量部を混合して水相を
調製し、その温度を45℃に調整した。一方、ナタネ硬
化油(融点36℃)80重量%とヤシ油20重量%の配
合油10重量部からなる油相を45℃に調整し、上記水
相と該油相の両者を予備乳化し、その後ホモジナイザー
(20kg/cm2)で均質化し、酸水中油型乳化ベシ
ャメルソースを調製した。得られたベシャメルソース
は、pHが3.2であったが、全く酢の味は感じず、ま
ろやかな風味のクリームに仕上がっていた。また、この
ベシャメルソースに一般細菌を6×104ヶ/g植え付
けて、30℃で10日放置したところ、細菌は100ヶ
/g以下に死滅していた。Example 6 2.7 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.27 parts by weight in terms of acetic acid concentration), 0.8 parts by weight of gluconic acid, 0.8 parts by weight of adipic acid, trypsin of salted egg yolk Hydrolyzate 1
0 parts by weight, skim milk powder 6.5 parts by weight, roasted wheat flour 5.
5 parts by weight, 2.0 parts by weight of starch, 0.3 parts by weight of sodium glutamate, 0.4 parts by weight of chicken consomme, 0.3 parts by weight of echo gum and 60.7 parts by weight of water are mixed to prepare an aqueous phase, The temperature was adjusted to 45 ° C. On the other hand, an oil phase consisting of 10 parts by weight of a blended oil of rapeseed hydrogenated oil (melting point 36 ° C.) 80% by weight and coconut oil 20% by weight was adjusted to 45 ° C. to pre-emulsify both the water phase and the oil phase, Then, the mixture was homogenized with a homogenizer (20 kg / cm 2 ) to prepare an acid-in-water emulsified Bechamel sauce. The obtained bechamel sauce had a pH of 3.2, but did not feel the taste of vinegar at all, and was finished into a mellow flavor cream. Further, when 6 × 10 4 cells / g of general bacteria were planted in this bechamel sauce and allowed to stand at 30 ° C. for 10 days, the bacteria were killed to 100 cells / g or less.
【0028】実施例7 酢酸濃度10重量%の食酢2.7重量部(酢酸濃度換算
で0.27重量部)、加熱変性卵黄8重量部、砂糖10
重量部、グリシン1重量部、グルコン酸0.3重量部、
アジピン酸0.3重量部、フマル酸0.3重量部、牛乳
20重量部及び水22.4重量部を混合して水相を調製
した。この水相とナタネ硬化油(融点32℃)35重量
部とを減圧下50℃で予備乳化した後、ホモジナイザー
(50kg/cm2)で均質化し酸性水中油型乳化クリ
ームを作製した。得られたクリームはpHが3.4であ
ったが、全く酢の酸味は感じなかった。なお、上記の各
実施例ではグルコン酸を用いたが、グルコン酸に代えて
グルコノデルタラクトン(これは水の存在のもとで加水
分解してグルコン酸になる)を用いても同様の結果が得
られた。Example 7 2.7 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.27 parts by weight in terms of acetic acid concentration), 8 parts by weight of heat-modified egg yolk, and 10 parts of sugar
Parts by weight, 1 part by weight of glycine, 0.3 parts by weight of gluconic acid,
0.3 parts by weight of adipic acid, 0.3 parts by weight of fumaric acid, 20 parts by weight of milk and 22.4 parts by weight of water were mixed to prepare an aqueous phase. This aqueous phase and 35 parts by weight of hydrogenated rapeseed oil (melting point 32 ° C.) were pre-emulsified at 50 ° C. under reduced pressure and then homogenized with a homogenizer (50 kg / cm 2 ) to prepare an acidic oil-in-water emulsion cream. The obtained cream had a pH of 3.4, but did not feel the sourness of vinegar at all. Although gluconic acid was used in each of the above examples, the same result was obtained by using gluconodeltalactone (which is hydrolyzed to gluconic acid in the presence of water) instead of gluconic acid. was gotten.
【0029】[0029]
【発明の効果】本発明の酸性水中油型乳化食品は、酢な
いし酢酸を使用していながら、酢又は酢酸の風味、酸味
を舌に感じない酸性の水中油型乳化食品で、酢又は酢酸
による保存性を確保しており、pH値では酸性でも、酸
味がないため様々な風味付けを可能にした。そのため、
その用途が飛躍的に拡大できる。また、本発明の酸性水
中油型乳化食品は、保存性がよいので、乳化後に貯蔵し
ておくことが可能である。そのため各種乳化製品のベー
スとなる酸性水中油型乳化物を調製し、これを貯蔵して
おき、このベースに所望する各種呈味成分を後からブレ
ンドすることにより、多種多様の商品を少量でも能率よ
く生産することができる。The acidic oil-in-water emulsified food of the present invention is an acidic oil-in-water emulsified food that does not feel the taste or acidity of vinegar or acetic acid on the tongue while using vinegar or acetic acid. Preservation is ensured, and even if the pH value is acidic, there is no sourness, so various flavors can be added. for that reason,
Its applications can be dramatically expanded. Moreover, since the acidic oil-in-water emulsified food of the present invention has good storage stability, it can be stored after emulsification. Therefore, by preparing an acidic oil-in-water emulsion that is the base of various emulsified products, storing it, and then blending various desired taste components into this base later, a wide variety of products can be efficiently used even in a small amount. Can be produced well.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 村田 浩彦 東京都荒川区東尾久7丁目2番35号 旭電 化工業株式会社内 (72)発明者 菊地 一憲 東京都荒川区東尾久7丁目2番35号 旭電 化工業株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hirohiko Murata 7-35 Higashiohisa, Arakawa-ku, Tokyo Within Asahi Denka Kogyo Co., Ltd. (72) Kazunori Kikuchi 7-2-35 Higashiohisa, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd.
Claims (7)
及び/又はグルコン酸並びにアジピン酸及び/又はフマ
ル酸とを配合したことを特徴とする酸性水中油型乳化食
品。1. An acidic oil-in-water emulsified food characterized in that vinegar or acetic acid is mixed with glucono delta lactone and / or gluconic acid and adipic acid and / or fumaric acid.
ン酸と、アジピン酸及び/又はフマル酸との割合が2
0:80〜80:20である請求項2記載の酸性水中油
型乳化食品。2. The ratio of glucono delta lactone and / or gluconic acid to adipic acid and / or fumaric acid is 2.
The acidic oil-in-water emulsion food according to claim 2, which is 0:80 to 80:20.
トン及び/又はグルコン酸並びにアジピン酸及び/又は
フマル酸の割合が、酸濃度において1:0.05〜10
である請求項1記載の酸性水中油型乳化食品。3. The ratio of glucono delta lactone and / or gluconic acid and adipic acid and / or fumaric acid to vinegar or acetic acid is 1: 0.05 to 10 in acid concentration.
The acidic oil-in-water emulsion food according to claim 1.
記載の酸性水中油型乳化食品。4. The acidic oil-in-water emulsified food according to any one of claims 1 to 3, which is in a foamed state.
ずれかに記載の酸性水中油型乳化食品。5. The acidic oil-in-water emulsified food according to claim 1, which is in a sterilized or sterilized state.
食品を製造するに当たり、水相中に酢ないし酢酸と、グ
ルコノデルタラクトン及び/又はグルコン酸、並びにア
ジピン酸及び/又はフマル酸とを含有させたことを特徴
とする酸性水中油型乳化食品の製造方法。6. When producing an acidic oil-in-water emulsified food by emulsifying an aqueous phase and an oil phase, vinegar or acetic acid, glucono delta lactone and / or gluconic acid, and adipic acid and / or Alternatively, a method for producing an acidic oil-in-water emulsified food characterized by containing fumaric acid.
と油相とを乳化させたことを特徴とする請求項6記載の
酸性水中油型乳化食品の製造方法。7. The method for producing an acidic oil-in-water emulsified food according to claim 6, wherein the egg yolk or processed egg yolk is used as an emulsifier to emulsify the aqueous phase and the oil phase.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7175062A JPH0923845A (en) | 1995-07-11 | 1995-07-11 | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7175062A JPH0923845A (en) | 1995-07-11 | 1995-07-11 | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
Publications (1)
Publication Number | Publication Date |
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JPH0923845A true JPH0923845A (en) | 1997-01-28 |
Family
ID=15989567
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7175062A Pending JPH0923845A (en) | 1995-07-11 | 1995-07-11 | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
Country Status (1)
Country | Link |
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JP (1) | JPH0923845A (en) |
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