MANUFACTURING METHOD OF FOAMABLE OIL-IN-WATER TYPE EMULSION COMPOSITION

To provide a foamable oil-in-water type emulsion composition having an un-conventionally dense crustacean and decapod-like taste, which can be used also in a foamable oil-in-water type emulsion composition by coexisting with a gas to be compressed in a pressure resistant vessel and by pressure relea...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	MAEKAWA KEISUKE
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide a foamable oil-in-water type emulsion composition having an un-conventionally dense crustacean and decapod-like taste, which can be used also in a foamable oil-in-water type emulsion composition by coexisting with a gas to be compressed in a pressure resistant vessel and by pressure release to expand a gas, accompanying this, to achieve a foamable state for use.SOLUTION: According to the present invention, it can be used also in Espuma by including steps of immersing the shelled shell of a crustacean decapod in an aqueous solution containing a pH buffer and cysteine protease, heating it at 50°C or higher for 10 minutes or more, and causing an enzyme reaction. It has been found that it is possible to provide a foamable oil-in-water type emulsion composition having a rich crustacean decapod-like flavor.SELECTED DRAWING: None 【課題】本発明は、耐圧容器中に被加圧気体と共存させ、圧力開放により気体が膨張し、それに伴い起泡状態とされ使用される起泡性水中油型乳化組成物においても使用可能である、従来にない濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物を提供することを課題とする。【解決手段】本発明により、pH緩衝剤及びシステインプロテアーゼを含有する水溶液に甲殻類十脚目のむき身を浸漬させ、５０℃以上、１０分間以上加熱し、酵素反応させる工程を含むことで、エスプーマにおいても使用可能である、濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物を提供することができることを見出した。【選択図】なし