http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020048488-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2018-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93295d112fd19e539ba0ed3786e99791 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c490c70a365a4a67e264d43719450811 |
| publicationDate | 2020-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020048488-A |
| titleOfInvention | Seasoning production method |
| abstract | An object of the present invention is to provide a method for producing a seasoning that can suppress a decrease in flavor derived from flavored oil and fat due to heating during the production of a seasoning containing an oil phase containing a flavor oil and a water phase. A method for producing a seasoning containing an oil phase containing a flavor oil and a water and an aqueous phase, comprising preparing an oil-in-water emulsion having an average emulsified particle diameter of 50 to 200 µm, and then preparing the oil-in-water emulsion. A method for producing the seasoning, comprising a step of heating the emulsion at 60 to 125 ° C. Moreover, the said manufacturing method may contain the said oil phase 10-70 mass%. [Selection diagram] None |
| priorityDate | 2018-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.