JPS56102766A - Flavor composition - Google Patents
Flavor compositionInfo
- Publication number
- JPS56102766A JPS56102766A JP616880A JP616880A JPS56102766A JP S56102766 A JPS56102766 A JP S56102766A JP 616880 A JP616880 A JP 616880A JP 616880 A JP616880 A JP 616880A JP S56102766 A JPS56102766 A JP S56102766A
- Authority
- JP
- Japan
- Prior art keywords
- gum
- thickener
- emulsion stabilizer
- extract
- emulsified
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title abstract 3
- 239000000796 flavoring agent Substances 0.000 title 1
- 235000019634 flavors Nutrition 0.000 title 1
- 239000000839 emulsion Substances 0.000 abstract 3
- 239000003381 stabilizer Substances 0.000 abstract 3
- 239000002562 thickening agent Substances 0.000 abstract 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 150000002148 esters Chemical class 0.000 abstract 2
- 239000000194 fatty acid Substances 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- 150000004665 fatty acids Chemical class 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- 229920001353 Dextrin Polymers 0.000 abstract 1
- 239000004375 Dextrin Substances 0.000 abstract 1
- 229920000161 Locust bean gum Polymers 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 229920006184 cellulose methylcellulose Polymers 0.000 abstract 1
- 235000019425 dextrin Nutrition 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 abstract 1
- 235000010420 locust bean gum Nutrition 0.000 abstract 1
- 239000000711 locust bean gum Substances 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
PURPOSE: Specific amounts of animal extract, water and salt are mixed with a sugar ester of fatty acid with a specific value of or higher HLB and an emulsion stabilizer and they are emulsified to produce a heat-resistant O/W type composition.
CONSTITUTION: 10W30pts. of an animal extract such as pork or vonito extract, 5W10pts. of table salt, 10W45pts. of edible oil, 20W45pts. of water, 0.1W5pts. of a sugar ester of fatty acid with 11 or higher HLB and 0.1W10pts. of an emulsion stabilizer are mixed and emulsified. The emulsion stabilizer used is a gum thicknene or a mixture thereof with another thickener in which the gum thickener is a heat- resistant gum such as xanthane or locust bean gum and the other thickener is hydrogenerated dextrin, CMC or carrageenan.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55006168A JPS5910177B2 (en) | 1980-01-22 | 1980-01-22 | seasoning composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55006168A JPS5910177B2 (en) | 1980-01-22 | 1980-01-22 | seasoning composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56102766A true JPS56102766A (en) | 1981-08-17 |
| JPS5910177B2 JPS5910177B2 (en) | 1984-03-07 |
Family
ID=11631002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55006168A Expired JPS5910177B2 (en) | 1980-01-22 | 1980-01-22 | seasoning composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5910177B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10316523A (en) * | 1997-05-15 | 1998-12-02 | Noevir Co Ltd | Oil-in-water type emilsified composition |
| US20110183060A1 (en) * | 2007-09-28 | 2011-07-28 | Riken Vitamin Co., Ltd. | Method for producing powdery emulsified fat and oil |
| JP2016182071A (en) * | 2015-03-26 | 2016-10-20 | 日清食品ホールディングス株式会社 | Method for filling liquid soup |
| JP2017205024A (en) * | 2016-05-16 | 2017-11-24 | 池田食研株式会社 | Method for producing enzyme-treated oil-in-water emulsified seasoning |
| JP2019146592A (en) * | 2019-05-29 | 2019-09-05 | 日清食品ホールディングス株式会社 | Method for filling liquid soup |
-
1980
- 1980-01-22 JP JP55006168A patent/JPS5910177B2/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10316523A (en) * | 1997-05-15 | 1998-12-02 | Noevir Co Ltd | Oil-in-water type emilsified composition |
| US20110183060A1 (en) * | 2007-09-28 | 2011-07-28 | Riken Vitamin Co., Ltd. | Method for producing powdery emulsified fat and oil |
| US9173428B2 (en) * | 2007-09-28 | 2015-11-03 | Riken Vitamin Co., Ltd. | Method for producing powdery emulsified fat and oil |
| JP2016182071A (en) * | 2015-03-26 | 2016-10-20 | 日清食品ホールディングス株式会社 | Method for filling liquid soup |
| JP2017205024A (en) * | 2016-05-16 | 2017-11-24 | 池田食研株式会社 | Method for producing enzyme-treated oil-in-water emulsified seasoning |
| JP2019146592A (en) * | 2019-05-29 | 2019-09-05 | 日清食品ホールディングス株式会社 | Method for filling liquid soup |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5910177B2 (en) | 1984-03-07 |
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