PRODUCTION OF OIL-IN-WATER EMULSION FOOD
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion food that is resistant to setting up after production of emulsion including egg and vinegar in the water- phase raw materials, shows stabilized physical properties after use of the product, has stabilized emulsion scarcely occurring phas...
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| creator | TSUJIMURA HAMANA KONOIKE TATSUO HOTTA MASAYUKI KAJIURA MASATOSHI MARUYAMA KENTARO |
| description | PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion food that is resistant to setting up after production of emulsion including egg and vinegar in the water- phase raw materials, shows stabilized physical properties after use of the product, has stabilized emulsion scarcely occurring phase inversion, when the emulsion is produced, and is suitable for mayonnaise or the like. SOLUTION: Relating to a production process for an oil-in-water type emulsion food in which at least egg and vinegar are included in the water-phase raw materials and they are emulsified together with the oil phase raw materials, the egg and vinegar-mixing temperature and the mixing time are controlled at the stage of producing the water-phase raw materials to produce the objective oil-in-water type emulsion food having stabilized physical properties of the emulsion. At a relatively high temperature, the mixing time is shortened, for example, 2-10 minutes at 50 deg.C, while several days are needed at 5 deg.C for producing more stabilized emulsion food. According to this invention, excellent emulsion foods in half solid, for example, mayonnaise can be provided. |
| format | Patent |
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SOLUTION: Relating to a production process for an oil-in-water type emulsion food in which at least egg and vinegar are included in the water-phase raw materials and they are emulsified together with the oil phase raw materials, the egg and vinegar-mixing temperature and the mixing time are controlled at the stage of producing the water-phase raw materials to produce the objective oil-in-water type emulsion food having stabilized physical properties of the emulsion. At a relatively high temperature, the mixing time is shortened, for example, 2-10 minutes at 50 deg.C, while several days are needed at 5 deg.C for producing more stabilized emulsion food. According to this invention, excellent emulsion foods in half solid, for example, mayonnaise can be provided.</description><edition>7</edition><language>eng</language><subject>CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PERFORMING OPERATIONS ; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR RELEVANT APPARATUS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010508&DB=EPODOC&CC=JP&NR=2001120221A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010508&DB=EPODOC&CC=JP&NR=2001120221A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TSUJIMURA HAMANA</creatorcontrib><creatorcontrib>KONOIKE TATSUO</creatorcontrib><creatorcontrib>HOTTA MASAYUKI</creatorcontrib><creatorcontrib>KAJIURA MASATOSHI</creatorcontrib><creatorcontrib>MARUYAMA KENTARO</creatorcontrib><title>PRODUCTION OF OIL-IN-WATER EMULSION FOOD</title><description>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion food that is resistant to setting up after production of emulsion including egg and vinegar in the water- phase raw materials, shows stabilized physical properties after use of the product, has stabilized emulsion scarcely occurring phase inversion, when the emulsion is produced, and is suitable for mayonnaise or the like. SOLUTION: Relating to a production process for an oil-in-water type emulsion food in which at least egg and vinegar are included in the water-phase raw materials and they are emulsified together with the oil phase raw materials, the egg and vinegar-mixing temperature and the mixing time are controlled at the stage of producing the water-phase raw materials to produce the objective oil-in-water type emulsion food having stabilized physical properties of the emulsion. At a relatively high temperature, the mixing time is shortened, for example, 2-10 minutes at 50 deg.C, while several days are needed at 5 deg.C for producing more stabilized emulsion food. According to this invention, excellent emulsion foods in half solid, for example, mayonnaise can be provided.</description><subject>CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PERFORMING OPERATIONS</subject><subject>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR RELEVANT APPARATUS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAICPJ3CXUO8fT3U_B3U_D39NH19NMNdwxxDVJw9Q31CQZJuPn7u_AwsKYl5hSn8kJpbgYlN9cQZw_d1IL8-NTigsTk1LzUknivACMDA0NDIwMjI0NHY6IUAQBOeyRh</recordid><startdate>20010508</startdate><enddate>20010508</enddate><creator>TSUJIMURA HAMANA</creator><creator>KONOIKE TATSUO</creator><creator>HOTTA MASAYUKI</creator><creator>KAJIURA MASATOSHI</creator><creator>MARUYAMA KENTARO</creator><scope>EVB</scope></search><sort><creationdate>20010508</creationdate><title>PRODUCTION OF OIL-IN-WATER EMULSION FOOD</title><author>TSUJIMURA HAMANA ; KONOIKE TATSUO ; HOTTA MASAYUKI ; KAJIURA MASATOSHI ; MARUYAMA KENTARO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2001120221A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2001</creationdate><topic>CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PERFORMING OPERATIONS</topic><topic>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR RELEVANT APPARATUS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><toplevel>online_resources</toplevel><creatorcontrib>TSUJIMURA HAMANA</creatorcontrib><creatorcontrib>KONOIKE TATSUO</creatorcontrib><creatorcontrib>HOTTA MASAYUKI</creatorcontrib><creatorcontrib>KAJIURA MASATOSHI</creatorcontrib><creatorcontrib>MARUYAMA KENTARO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TSUJIMURA HAMANA</au><au>KONOIKE TATSUO</au><au>HOTTA MASAYUKI</au><au>KAJIURA MASATOSHI</au><au>MARUYAMA KENTARO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF OIL-IN-WATER EMULSION FOOD</title><date>2001-05-08</date><risdate>2001</risdate><abstract>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion food that is resistant to setting up after production of emulsion including egg and vinegar in the water- phase raw materials, shows stabilized physical properties after use of the product, has stabilized emulsion scarcely occurring phase inversion, when the emulsion is produced, and is suitable for mayonnaise or the like. SOLUTION: Relating to a production process for an oil-in-water type emulsion food in which at least egg and vinegar are included in the water-phase raw materials and they are emulsified together with the oil phase raw materials, the egg and vinegar-mixing temperature and the mixing time are controlled at the stage of producing the water-phase raw materials to produce the objective oil-in-water type emulsion food having stabilized physical properties of the emulsion. At a relatively high temperature, the mixing time is shortened, for example, 2-10 minutes at 50 deg.C, while several days are needed at 5 deg.C for producing more stabilized emulsion food. According to this invention, excellent emulsion foods in half solid, for example, mayonnaise can be provided.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING |
| title | PRODUCTION OF OIL-IN-WATER EMULSION FOOD |
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