Improved acidic seasoning and method for manufacturing the same

By incorporating an oil and fat powder with specific properties into dressing-type seasonings, the texture is altered, addressing consumer preferences and simplifying cooking processes, thus enhancing the appeal and usability of acidic seasonings.

JP7882645B2Active Publication Date: 2026-06-30THE NISSHIN OILLIO GRP LTD
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Patent Information

Application Number
JP2021152606
Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Filing Date
2021-09-17
Publication Date
2026-06-30
Estimated Expiration
2041-09-17

AI Technical Summary

Technical Problem

Existing acidic seasonings, particularly dressing-type condiments, lack variation in texture and often deter consumers who dislike sour flavors, while conventional methods fail to address texture changes and simplify cooking processes.

Method used

A dressing-type seasoning is improved by mixing it with an oil and fat powder having a specific particle size and melting point, resulting in a new texture without the need for emulsifiers, with a viscosity range of 5,000 to 60,000 mPa·s and a specific gravity of 0.40 to 0.90 g/cm³.

Benefits of technology

The improved acidic seasoning offers a distinct texture different from conventional dressing-type seasonings, enhancing consumer appeal and simplifying cooking without using emulsifiers.

✦ Generated by Eureka AI based on patent content.

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Abstract

To provide an improved acidic seasoning having a new texture different from the texture of a dressing type seasoning, one of liquid acidic seasonings.SOLUTION: An improved acidic seasoning contains a dressing type seasoning, and oil and fat powder with an average particle size of 0.5-50 μm and with a melting point of 55°C or higher. In the improved acidic seasoning, the content of the oil and fat powder is 15-30 mass%. There is also provided a method for producing an improved acidic seasoning that contains 15-30 mass% of oil and fat powder with an average particle size of 0.5-50 μm and with a melting point of 55°C or higher, in which the oil and fat powder is mixed with a dressing type seasoning for stirring.SELECTED DRAWING: Figure 3
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Citation Information

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