OIL-IN-WATER TYPE EMULSIFIED SEASONING AND ITS PRODUCTION METHOD

To provide an oil-in-water type emulsified seasoning, which suppresses the development of oxidized odor and therefore does not spoil the flavor, and its production method.SOLUTION: An oil-in-water type emulsified seasoning contains vitamin C and γ-oryzanol or its salt. The content of vitamin C to th...

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Bibliographische Detailangaben
Hauptverfasser:	KAWAKITA YUICHIRO, ONODA AKITO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide an oil-in-water type emulsified seasoning, which suppresses the development of oxidized odor and therefore does not spoil the flavor, and its production method.SOLUTION: An oil-in-water type emulsified seasoning contains vitamin C and γ-oryzanol or its salt. The content of vitamin C to the oil-in-water type emulsified seasoning is 0.00001-0.01 wt.%, and the content of γ-oryzanol or its salt to the oil-in-water type emulsified seasoning is 0.002-0.7 wt.%.SELECTED DRAWING: None 【課題】風味が損なわれることなく、酸化臭の発生が抑制された水中油型乳化調味料及びその製造方法の提供。【解決手段】ビタミンＣ、並びにγ－オリザノール又はその塩を含有する水中油型乳化調味料であって、ビタミンＣの含有量が、前記乳化調味料に対して０．００００１～０．０１重量％であり、かつγ－オリザノール又はその塩の含有量が、前記乳化調味料に対して０．００２～０．７重量％である、乳化調味料。【選択図】なし