http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2019003392-A1
Outgoing Links
Predicate | Object |
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classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
filingDate | 2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2019-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-WO2019003392-A1 |
titleOfInvention | Acidic oil-in-water type emulsified seasoning and method for producing the same |
abstract | An acidic oil-in-water type emulsified seasoning containing an edible oil and fat and egg yolk and having a low lipid content and having an increased egg yolk flavor and a method for producing the same. The present invention comprises an edible oil and fat, egg yolk, a lipid content of 1% by mass to 25% by mass, and an egg yolk content (in terms of solid content) of 0.1% by mass to 5% by mass. The acidic oil-in-water-type emulsified food contains 3-methylbutanal and hexanal, and when the aroma component of the acidic oil-in-water-type emulsified food is measured by solid phase microextraction-gas chromatography mass spectrometry, the peak of hexanal It is an acidic oil-in-water type emulsified foodstuff whose ratio of the peak area of 3-methylbutanal to an area is 0.12 or more and 3.5 or less. Such an acidic oil-in-water emulsified food can increase egg yolk flavor in an acidic oil-in-water emulsified seasoning having a low lipid content. 【Selection chart】 None |
priorityDate | 2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 282.