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Acidic oil-in-water emulsified liquid seasoning

A technology of acidic water and emulsion, applied in the direction of food science, etc., can solve the problems of increased cost and complicated manufacturing methods, and achieve the effect of expanding demand

Active Publication Date: 2016-03-02
Q P CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the manufacturing method of this technology is complicated and the cost increases, it is difficult to say that it can fully meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Put 26% of water, 1.2% of acetic acid, 2% of whole sesame with seed coat, 30% of soy sauce, 5% of glucose, 25% of fructose, 0.5% of sodium glutamate, and 0.1% of xanthan gum into the container with stirring blade and 0.2% of raw egg yolk were uniformly mixed to prepare an aqueous phase. Then, while stirring, 10% of soybean oil was poured and emulsified, and the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention was prepared. The obtained sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention was filled and sealed in a PET container with a lid, stored at a room temperature of 35° C. for one month, and then subjected to sensory evaluation. As a result, since the peculiar aroma of the preserved sesame is maintained, it is preferable. In addition, the obtained sesame-containing acidic oil-in-water emulsified liquid seasoning had a pH of 3.7, a viscosity of 0.5 Pa·s, a protein content of 3%, and a l...

Embodiment 2

[0042] Put 40% of clear water, 0.4% of acetic acid, 8% of whole sesame with seed coat, 5% of soy sauce, 5% of sucrose, 1% of sodium glutamate, 0.1% of xanthan gum and 0.5% of raw egg yolk into the container with stirring blade , and uniformly mixed to prepare an aqueous phase. Then, stirring, 30% of soybean oil and 10% of palm oil were injected and emulsified to prepare the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention. Sensory evaluation was carried out by the same method as in Example 1. As a result, the peculiar aroma of sesame after storage was maintained, which is very preferable. The obtained sesame-containing acidic oil-in-water emulsified liquid seasoning had a pH of 4.6, a viscosity of 2 Pa·s, a protein content of 2%, and a lipid content of 45%.

Embodiment 3

[0044] In addition to replacing 8% of the whole sesame with the seed coat with 2% of the sesame cuttings (chopped sesame) and 6% of the whole sesame with the seed coat, the acid water bag containing sesame of the present invention was prepared according to Example 2. Oil-type emulsified liquid seasoning. Sensory evaluation was performed in the same manner as in Example 1. Compared with the sesame-containing acidic oil-in-water emulsified liquid seasoning of Example 2, the sesame-specific aroma after storage was superior, which was preferable.

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PUM

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Abstract

The invention provides an acidic oil-in-water emulsion liquid state flavoring. The invention provides the sesame-containing acidic oil-in-water emulsion liquid state flavoring which has special sesame fragrance fully felt even being preserved. The sesame-containing acidic oil-in-water emulsion liquid state flavoring is characterized in that in the sesame-containing acidic oil-in-water emulsion liquid state flavoring with acetate and pH value of 3.0-4.6, the materials comprises 1-20% of whole sesame with seed coat, 1-40% of soy sauce, 0.5-5% of protein, 2-35% of sugar selected from at least one of glucose, fructose and cane sugar and 1-75% of lipid.

Description

technical field [0001] The present invention relates to an acidic oil-in-water emulsified liquid seasoning in which the unique aroma of sesame can be fully sensed even after storage. Background technique [0002] Acidic oil-in-water emulsified liquid seasonings such as mayonnaise, mayonnaise, or emulsified dressings are seasonings that impart a pleasant aftertaste in the mouth due to various flavors and sourness. It is used in a variety of uses, such as raw vegetable salads such as tomatoes, lettuce, cabbage, and corn, fruit salads such as apples, kiwis, and oranges, seasonings for hot pot dishes, etc., and boiled potatoes It is an all-purpose seasoning that can be used in all kinds of dishes, such as hot vegetables such as tofu dishes and meat dishes. Furthermore, among various kinds of acidic oil-in-water emulsified liquid seasonings, acidic oil-in-water emulsified liquid seasonings using acetic acid with a clear and sour taste and characterized by the unique aroma of ses...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
Inventor 古川宽子
Owner Q P CORP
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