OIL-IN-WATER TYPE EMULSION SEASONING AND METHOD FOR PRODUCING THE SAME

To provide an oil-in-water type emulsion seasoning capable of masking oxidization smell caused during a storage period or the like without damaging sensual quality, and a method for producing the same.SOLUTION: The oil-in-water type emulsion seasoning includes lauric acid or salt thereof and isoamyl...

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Hauptverfasser:	KAWAKITA YUICHIRO, SASAKI HIROKI
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 emulsion seasoning capable of masking oxidization smell caused during a storage period or the like without damaging sensual quality, and a method for producing the same.SOLUTION: The oil-in-water type emulsion seasoning includes lauric acid or salt thereof and isoamyl acetate. A content of the lauric acid or the salt thereof is 5 weight ppb to 40 weight ppb based on the emulsion seasoning, and a content of the isoamyl acetate is 0.005 weight ppb to 500 weight ppb based on the emulsion seasoning.SELECTED DRAWING: None 【課題】官能品質が損なわれることなく、保存期間中等に生じる酸化臭がマスキングされ得る水中油型乳化調味料及びその製造方法の提供。【解決手段】ラウリン酸又はその塩、並びに、酢酸イソアミルを含有する水中油型乳化調味料であって、ラウリン酸又はその塩の含有量が、前記乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍであり、かつ酢酸イソアミルの含有量が、前記乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂである、乳化調味料。【選択図】なし