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Heated mixture of soy sauce and sugar, and fatty food

A technology of mixture and soy sauce, applied in the field of oily food, can solve the problem of lack of taste and ripening, and achieve the effects of stable emulsifying degree, excellent emulsifying ability and solubilizing ability, and high suitability

Active Publication Date: 2013-11-06
KIKKOMAN CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purpose of using boiled soy sauce in this production method is to eliminate the following disadvantages: the disadvantage that the unique taste of soy sauce appears in the taste produced when soy sauce is mixed with seasonings such as sauces by the usual method, and the disadvantages caused by the difference between soy sauce and auxiliary materials Disadvantages of ripening feeling that cannot be obtained due to interaction

Method used

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  • Heated mixture of soy sauce and sugar, and fatty food
  • Heated mixture of soy sauce and sugar, and fatty food
  • Heated mixture of soy sauce and sugar, and fatty food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1～1-8

[0073] [Examples 1-1 to 1-8, Comparative Examples 1-1 to 1-7]

[0074] (Preparation of heating mixture of soy sauce and sugar)

[0075] Commercially available thick soy sauce (total nitrogen concentration: 1.65% (w / v)) was permeated with a reverse osmosis membrane (NTR-7450: manufactured by Nitto Denko Co., Ltd.), and the membrane obtained by separating from the non-permeation side 500 ml of concentrated soy sauce (total nitrogen concentration: 2.0% (w / v)) was mixed with 500 g of glucose (anhydrous conversion) to prepare a mixed aqueous solution of soy sauce and sugar. This mixed aqueous solution was heated at a liquid temperature of 85° C. for 0 to 96 hours to obtain heated mixtures of soy sauce and saccharides having different emulsifying abilities.

[0076] (measurement method of color)

[0077] The color of each obtained heated mixture of soy sauce and saccharides was measured. In the color measurement, the absorbance at 430 nm of a 0.1% (w / w) aqueous dilution was measu...

Embodiment 1-9

[0085] (Preparation of heating mixture of soy sauce and sugar, and manufacture of emulsified oil and fat food)

[0086] 500 ml of commercially available soy sauce (total nitrogen concentration: 2.2% (w / v)) was mixed with 500 g of glucose (anhydrous conversion) to prepare a mixed aqueous solution of soy sauce and sugar. This soy sauce sugar mixed aqueous solution was heated at a liquid temperature of 80° C. for 48 hours to obtain a heated soy sauce sugar mixture having an absorbance at 430 nm of 0.40 in a 0.1% (w / w) water dilution (1,000 times water dilution).

[0087] 7 g of water was mixed with 13 g of this soy sauce saccharide heating mixture, 20 g of oils and fats were added, and it stirred at high speed (16,000 rpm, 30 seconds) with the homogenizer, and obtained the emulsified oil and fat food. After preparing the emulsified oil and fat food, it was left to stand for 24 hours, and the state of emulsification and dispersion was visually confirmed. The obtained soy sauce su...

Embodiment 2

[0090] (Preparation of heating mixture of soy sauce and sugar)

[0091] Commercially available thick soy sauce (total nitrogen concentration: 1.65% (w / v)) was permeated with a reverse osmosis membrane (NTR-7450: manufactured by Nitto Denko Co., Ltd.), and the membrane obtained by separating from the non-permeation side 500 ml of concentrated soy sauce (total nitrogen concentration: 2.0% (w / v)) was mixed with 500 g of glucose (anhydrous conversion) to prepare a mixed aqueous solution of soy sauce and sugar. The mixed aqueous solution was heated at a liquid temperature of 85° C. for 48 hours to obtain a 0.1% (w / w) water dilution (1,000 times water dilution) with a Brix of 62% (w / w) having an absorbance of 0.28 at 430 nm. Soy sauce sugar heat mixture.

[0092] (Manufacture of emulsified oil and fat food)

[0093] Water was added to the above-mentioned soy sauce saccharide heating mixture at the ratio described in the following Table 2 to prepare an emulsified base. The same am...

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Abstract

Disclosed is a heated (soy sauce)-sugar mixture, which is produced by heating an aqueous mixed solution of a soy sauce and a sugar, and shows an absorbance of 0.05 to 0.40 at 430 nm when prepared into a 0.1% (w / w) aqueous diluted solution. Also disclosed is a fatty food which is prepared by adding an oil or fat to the heated (soy sauce)-sugar mixture to emulsify or solubilize the oil or fat. The heated (soy sauce)-sugar mixture is useful as a substitute for an emulsifying agent or a surfactant. The heated (soy sauce)-sugar mixture can be used for the production of a fatty food in which an emulsifying property cannot not deteriorated by the change in pH, heat or the like, without the need of using any emulsion stabilizer or surfactant. The fatty food has such characteristic properties that the separation of the oil or fat does not occur and the oil or fat can be emulsified or solubilized therein stably.

Description

technical field [0001] The present invention relates to a heating mixture of soy sauce and saccharides and a fat food, and more specifically, to a heating mixture obtained by heating a mixed aqueous solution of soy sauce and sugars, which is useful as a substitute for an emulsifier or a surfactant, and the use of the heating mixture The oily food that does not separate the oil for a long time. Background technique [0002] Conventionally, as a method of obtaining an emulsified oil-and-fat food in which fat and oil are uniformly dispersed in the water phase, a method of mechanically dispersing fat and oil with a homogenizer or the like using a synthetic emulsifier or the like has been employed. From the viewpoint of flavor, nutrition, safety, etc., it is desired to limit the use of such synthetic emulsifiers as much as possible, and therefore, a method of stably dispersing fats and oils using natural emulsifiers and the like is desired. [0003] In addition, in the detergent...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/00A23L1/24A23L27/60
CPCA23D7/0053A23L1/238A23L27/50
Inventor 铃木宗治三枝维彦高田优子
Owner KIKKOMAN CORP
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