Liquid or semisolid emulsion seasoning, method for manufacturing same and flavor improving method
AssigneeMizkan Holdings Co., Ltd.
InventorsEri Shibata, Minoru Takeuchi, Hideaki Taguchi
Life of this patent
Estimating the term…
Abstract
A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 μm to 115 μm, and the emulsion seasoning may have a water content of 20% by mass or more.
Claims14
A liquid or semisolid emulsion seasoning, comprising:
- fine food particles comprising dietary fibers;
- a fat or oil;
- an organic acid;
- and
- a food-derived emulsifier, wherein
- the dietary fibers include a water-soluble dietary fiber and a water-insoluble dietary fiber,
- the emulsion seasoning contains the dietary fibers in a total amount of 0.8% to 23% by mass,
- the fine food particles have a modal diameter of 0.3 μm to 115 μm, and
- the emulsion seasoning has a water content of 20% by mass or more.
A method for manufacturing a liquid or semisolid emulsion seasoning, the method comprising:
- mixing fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier to produce a mixed liquid;
- adjusting the mixed liquid such that a water content of the mixed liquid is 20% by mass or more, and a total dietary fiber content of the mixed liquid is 0.8 to 23% by mass;
- and
- performing a pulverization treatment and an emulsification treatment such that the fine food particles have a modal diameter of 0.3 to 115 μm.
Dependencies are inferred from the claim text.