Emulsified seasoning
AssigneeKao Corporation
InventorsAkihiro Ise, Tomoya Tsukamoto
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Abstract
Provided is an emulsified liquid seasoning in which degradation of taste and flavor with the storage is suppressed. An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) ω3 fatty acids derived from a fat or oil, in an amount of 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less into the emulsified liquid seasoning.
Claims22
An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein:
- (A) an ω3 fatty acid derived from a fat or oil, in an amount of 3 to 20% by mass;
- (B) rosmarinic acid, wherein an amount of (B) rosmarinic acid blended is from 1 to 400 ppm;
- and
- (C) reduced glutathione, wherein an amount of (C) reduced glutathione blended is from 0.1 to 30 ppm,
- wherein a mass ratio of a total amount blended of (B) rosmarinic acid and (C) the reduced glutathione to an amount blended of (A) the ω3 fatty acid derived from the fat or oil, [{(B)+(C)}/(A)], is in a range of 1×10−4 to 100×10−4,
- wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less in the emulsified liquid seasoning, and
- wherein the pH of the emulsified liquid seasoning is 5.5 or less said pH being adjusted by adding at least one component selected from the group consisting of an acidulant, an organic acid, an inorganic acid, and lemon fruit juice.
A method for producing an emulsified liquid seasoning, the method comprising blending (A) an ω3 fatty acid derived from a fat or oil, (B) rosmarinic acid, and (C) a reduced glutathione, and (D) optionally a phospholipid,
- wherein an amount of (A) blended is from 3 to 20% by mass based on a total mass of all raw materials blended, and an amount of (D) blended is 0.4% by mass or less based on the total mass of all raw materials blended wherein the pH of the emulsified liquid seasoning is 5.5 or less said pH being adjusted by adding at least one component selected from the group consisting of an acidulant, an organic acid, an inorganic acid, and lemon fruit juice.
Dependencies are inferred from the claim text.