WATER-IN-OIL TYPE EMULSIFIED FAT COMPOSITION
To provide a water-in-oil type emulsified fat composition which, when plant milk or a plant-derived protein raw material is used, takes on a rich good milk flavor in which sandiness is suppressed and a foreign flavor of the plant milk or plant-derived protein raw material is suppressed.SOLUTION: A w...
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| creator | HIROKAWA TOSHIYUKI KAJIYA KAZUKI NOMURA YUTA |
| description | To provide a water-in-oil type emulsified fat composition which, when plant milk or a plant-derived protein raw material is used, takes on a rich good milk flavor in which sandiness is suppressed and a foreign flavor of the plant milk or plant-derived protein raw material is suppressed.SOLUTION: A water-in-oil emulsified fat composition includes plant milk and/or plant-derived protein raw material and 0.05 mass% or more of sodium and potassium combined, where a mass ratio (Na:K) of sodium and potassium is 1:0.1-10. It is preferable to satisfy the following item (1) or (2) that: (1) the sodium is contained 0.2 mass% or more and the mass ratio (Na:K) of sodium and potassium is 1:0.1-2.0, and (2) the sodium is contained less than 0.2 mass% and the mass ratio (Na:K) of sodium and potassium is 1:0.36-10.SELECTED DRAWING: None
【課題】植物ミルクや植物由来たんぱく素材を使用した場合に、ザラが抑制され、植物ミルクや植物由来たんぱく素材の異風味が抑制され、コクのある良好な乳風味を呈する、油中水型乳化油脂組成物を提供すること。【解決手段】植物ミルク及び／又は植物由来たんぱく素材を含有し、ナトリウムとカリウムを合計して０．０５質量％以上含有し、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．１～１０であることを特徴とする油中水型乳化油脂組成物。下記の（１）又は（２）を満たすことが好ましい。（１）ナトリウムを０．２質量％以上含有し、且つ、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．１～２．０である。（２）ナトリウムが０．２質量％未満であり、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．３６～１０である。【選択図】なし |
| format | Patent |
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【課題】植物ミルクや植物由来たんぱく素材を使用した場合に、ザラが抑制され、植物ミルクや植物由来たんぱく素材の異風味が抑制され、コクのある良好な乳風味を呈する、油中水型乳化油脂組成物を提供すること。【解決手段】植物ミルク及び／又は植物由来たんぱく素材を含有し、ナトリウムとカリウムを合計して０．０５質量％以上含有し、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．１～１０であることを特徴とする油中水型乳化油脂組成物。下記の（１）又は（２）を満たすことが好ましい。（１）ナトリウムを０．２質量％以上含有し、且つ、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．１～２．０である。（２）ナトリウムが０．２質量％未満であり、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．３６～１０である。【選択図】なし</description><language>eng ; jpn</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</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=20230410&DB=EPODOC&CC=JP&NR=2023049980A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230410&DB=EPODOC&CC=JP&NR=2023049980A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HIROKAWA TOSHIYUKI</creatorcontrib><creatorcontrib>KAJIYA KAZUKI</creatorcontrib><creatorcontrib>NOMURA YUTA</creatorcontrib><title>WATER-IN-OIL TYPE EMULSIFIED FAT COMPOSITION</title><description>To provide a water-in-oil type emulsified fat composition which, when plant milk or a plant-derived protein raw material is used, takes on a rich good milk flavor in which sandiness is suppressed and a foreign flavor of the plant milk or plant-derived protein raw material is suppressed.SOLUTION: A water-in-oil emulsified fat composition includes plant milk and/or plant-derived protein raw material and 0.05 mass% or more of sodium and potassium combined, where a mass ratio (Na:K) of sodium and potassium is 1:0.1-10. It is preferable to satisfy the following item (1) or (2) that: (1) the sodium is contained 0.2 mass% or more and the mass ratio (Na:K) of sodium and potassium is 1:0.1-2.0, and (2) the sodium is contained less than 0.2 mass% and the mass ratio (Na:K) of sodium and potassium is 1:0.36-10.SELECTED DRAWING: None
【課題】植物ミルクや植物由来たんぱく素材を使用した場合に、ザラが抑制され、植物ミルクや植物由来たんぱく素材の異風味が抑制され、コクのある良好な乳風味を呈する、油中水型乳化油脂組成物を提供すること。【解決手段】植物ミルク及び／又は植物由来たんぱく素材を含有し、ナトリウムとカリウムを合計して０．０５質量％以上含有し、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．１～１０であることを特徴とする油中水型乳化油脂組成物。下記の（１）又は（２）を満たすことが好ましい。（１）ナトリウムを０．２質量％以上含有し、且つ、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．１～２．０である。（２）ナトリウムが０．２質量％未満であり、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．３６～１０である。【選択図】なし</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAJdwxxDdL19NP19_RRCIkMcFVw9Q31CfZ083R1UXBzDFFw9vcN8A_2DPH09-NhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFeAUYGRsYGJpaWFgaOxkQpAgDqSiXB</recordid><startdate>20230410</startdate><enddate>20230410</enddate><creator>HIROKAWA TOSHIYUKI</creator><creator>KAJIYA KAZUKI</creator><creator>NOMURA YUTA</creator><scope>EVB</scope></search><sort><creationdate>20230410</creationdate><title>WATER-IN-OIL TYPE EMULSIFIED FAT COMPOSITION</title><author>HIROKAWA TOSHIYUKI ; KAJIYA KAZUKI ; NOMURA YUTA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023049980A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HIROKAWA TOSHIYUKI</creatorcontrib><creatorcontrib>KAJIYA KAZUKI</creatorcontrib><creatorcontrib>NOMURA YUTA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HIROKAWA TOSHIYUKI</au><au>KAJIYA KAZUKI</au><au>NOMURA YUTA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>WATER-IN-OIL TYPE EMULSIFIED FAT COMPOSITION</title><date>2023-04-10</date><risdate>2023</risdate><abstract>To provide a water-in-oil type emulsified fat composition which, when plant milk or a plant-derived protein raw material is used, takes on a rich good milk flavor in which sandiness is suppressed and a foreign flavor of the plant milk or plant-derived protein raw material is suppressed.SOLUTION: A water-in-oil emulsified fat composition includes plant milk and/or plant-derived protein raw material and 0.05 mass% or more of sodium and potassium combined, where a mass ratio (Na:K) of sodium and potassium is 1:0.1-10. It is preferable to satisfy the following item (1) or (2) that: (1) the sodium is contained 0.2 mass% or more and the mass ratio (Na:K) of sodium and potassium is 1:0.1-2.0, and (2) the sodium is contained less than 0.2 mass% and the mass ratio (Na:K) of sodium and potassium is 1:0.36-10.SELECTED DRAWING: None
【課題】植物ミルクや植物由来たんぱく素材を使用した場合に、ザラが抑制され、植物ミルクや植物由来たんぱく素材の異風味が抑制され、コクのある良好な乳風味を呈する、油中水型乳化油脂組成物を提供すること。【解決手段】植物ミルク及び／又は植物由来たんぱく素材を含有し、ナトリウムとカリウムを合計して０．０５質量％以上含有し、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．１～１０であることを特徴とする油中水型乳化油脂組成物。下記の（１）又は（２）を満たすことが好ましい。（１）ナトリウムを０．２質量％以上含有し、且つ、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．１～２．０である。（２）ナトリウムが０．２質量％未満であり、ナトリウムとカリウムとの質量比（Ｎａ：Ｋ）が１：０．３６～１０である。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | WATER-IN-OIL TYPE EMULSIFIED FAT COMPOSITION |
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