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Container-loaded filler

A filling and container technology, applied in climate change adaptation, food science, etc., can solve problems such as flavor and taste effects, and achieve good shape retention

Active Publication Date: 2018-03-06
Q P CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] For such a problem, a method of preventing the shape retention of egg salad from being lowered by including eggshells with an average particle diameter of 0.01 to 1 μm has been proposed (Patent Document 1), and a cold water-swellable powder having an average particle diameter in a specific range after swelling with water has been proposed. A method of imparting shape retention to non-toxic starch (Patent Document 2), but it has some influence on flavor and texture, and other methods are expected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] (1) Preparation of oil-in-water emulsified seasoning

[0092] Prepare the oil-in-water emulsified seasoning according to the following ratio.

[0093] In other words, use a mixer to mix the raw materials except soybean oil in the following formula evenly. After preparing the water phase part, slowly inject soybean oil while stirring the water phase part to prepare a coarse emulsion. Then, use a colloid mill to grind the obtained The obtained coarse emulsion is finely emulsified to produce an oil-in-water emulsified seasoning.

[0094]

[0095]

[0096]

[0097] ※Egg yolk lysophospholipid (about 100% lysophospholipid, containing LPC and LPE. The saturated type is more than 80%. Manufactured by Chubby Co., Ltd.)

[0098] ※Mixed free fatty acids (a mixture of free fatty acids with 14 to 18 carbon atoms. The unsaturated type is 50% or more.)

[0099] (2) Preparation of fillings in containers

[0100] Container fillings were prepared according to the following com...

Embodiment 2

[0106] In Example 1, except changing the content of egg yolk lysophospholipids to 0.2% and the content of free fatty acids to 0.1%, the oil-in-water emulsified seasoning was produced in the same manner as in Example 1. The container filling of Example 2 was prepared as in Example 1 except that the seasoning obtained was used.

[0107] The obtained filling material for a container contains 30 to 70% of food materials having a size that does not pass through a 5-mesh sieve (JIS standard).

Embodiment 3

[0109] In Example 1, except changing the content of egg yolk lysophospholipids to 1%, and the content of mixed free fatty acids to 0.1%, the oil-in-water emulsified seasoning was produced in accordance with Example 1. The container filling of Example 3 was prepared as in Example 1 except that the seasoning obtained was used.

[0110] The obtained filling material for a container contains 30 to 70% of food materials having a size that does not pass through a 5-mesh sieve (JIS standard).

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PUM

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Abstract

The invention relates to a container-loaded filler. In accordance with the container-loaded filler formed by blending and mixing an oil-in-water emulsifying seasoning with food materials, the container-loaded filler having good shape retentivity even after being stored for a long time and heated for sterilizing, and which is suitable for processing of pickles is provided. The container-loaded filler is the container-loaded filler formed by blending and mixing the oil-in-water emulsifying seasoning with the food materials, wherein the container-loaded filler contains lysophospholipid and free fatty acid in the proportion that based on 1 part of the lysophospholipid, the free fatty acid is greater than or equal to 0.05 part and smaller than or equal to 5 parts (parts by mass), the container-loaded filler is stuffed and sealed in the container of which the average oxygen permeability is equal to or lower than 300cc / m<2>.day.atm.

Description

technical field [0001] The present invention provides container fillings, which are formed by mixing ingredients with an oil-in-water emulsified seasoning. The fillings have good shape retention even when stored for a long time, heat sterilization, etc., and are suitable for side dishes. processing. Background technique [0002] Fillings formed by mixing vegetables, fruits, meat, eggs, pasta and other ingredients with oil-in-water emulsified seasonings such as mayonnaise, emulsified sauce, cream sauce, etc. are used as toppings for rice balls, or sandwiched in bread Deliciously eaten on sandwiches. [0003] When side dishes such as onigiri and sandwiches with fillings are sold at supermarkets, convenience stores, etc., they are usually manufactured in the backyard of the store or at a side dish factory. In addition, in order to produce these side dishes quickly and efficiently, most of the fillings are processed and cooked in advance and placed in containers, and it is exp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L35/00
CPCY02A40/90
Inventor 长泽刚
Owner Q P CORP