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    ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING AND THE METHOD FOR MANUFACTURING THE SAME, AND SALAD COMPRISING THE ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING
    1.
    发明申请
    ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING AND THE METHOD FOR MANUFACTURING THE SAME, AND SALAD COMPRISING THE ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING 审中-公开
    酸性水包油型季铵盐酸及其制备方法，包括酸性水包油型季铵盐酸盐

    公开(公告)号：US20120148722A1

    公开(公告)日：2012-06-14

    申请号：US13390906

    申请日：2010-08-10

    申请人： Satoshi Teraoka ,  Tomofumi Kimura ,  Masahiro Ariizumi ,  Kaori Oguchi

    发明人： Satoshi Teraoka ,  Tomofumi Kimura ,  Masahiro Ariizumi ,  Kaori Oguchi

    IPC分类号： A23L1/24 ,  A23D7/005

    CPC分类号： A23L35/00 ,  A23L27/60 ,  A23L29/219

    摘要： Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics: the viscosity of a mixture of the cross-linked starch and water prepared under the following condition is 120 to 20,000 mPa·s; and the average particle diameter of the cross-linked starch being present in the mixture is 20 to 40 micrometers. Condition: a mixture of the cross-linked starch and water comprising 8 mass % of the cross-linked starch is heated up to 90° C., and then is maintained at 90° C. for 5 minutes, and then is cooled to 20° C., and then is stirred with a homomixer at 10,000 rpm for 5 minutes.

    摘要翻译： 提供含有交联淀粉的酸性水包油型乳化调料，油脂含量为10〜70质量％，粘度为20,000〜1,000,000mPa·s，第1峰存在于 在使用激光衍射式粒度分析仪测定的酸性水包油型乳化调味品的粒径分布中，第二峰存在于20〜80微米的范围内，交联淀粉 具有以下特征：在以下条件下制备的交联淀粉和水的混合物的粘度为120〜20,000mPa·s; 混合物中存在的交联淀粉的平均粒径为20〜40微米。 条件：将含有8质量％交联淀粉的交联淀粉和水的混合物加热至90℃，然后在90℃下保持5分钟，然后冷却至20℃ ℃，然后用均质混合器以10,000rpm搅拌5分钟。

    ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING
    2.
    发明申请
    ACIDIC OIL-IN-WATER TYPE EMULSIFIED SEASONING 审中-公开
    酸性水中类型的乳化季节

    公开(公告)号：US20120183669A1

    公开(公告)日：2012-07-19

    申请号：US13391001

    申请日：2010-08-10

    申请人： Kaori Oguchi ,  Masahiro Ariizumi ,  Satoshi Teraoka ,  Tomofumi Kimura

    发明人： Kaori Oguchi ,  Masahiro Ariizumi ,  Satoshi Teraoka ,  Tomofumi Kimura

    IPC分类号： A23L1/24

    CPC分类号： A23L27/60

    摘要： Provided an acidic oil-in-water type emulsified seasoning comprising egg yolk, the content of oils and fats is 10 to 40 mass %, and the oscillating strain and the loss elastic modulus (G″), which are indicative of dynamic viscoelasticity measured by the following condition with a rheometer, have the following relationship. Condition: At a temperature of 25 to 35° C. and at an angular frequency of 6.2 rad/s Relationship: A peak of the loss elastic modulus (G″) is present in the range of 1 to 100% of the oscillating strain, and the loss elastic modulus at the peak (G″d) is larger than the maximum value of the loss elastic modulus (G″s) in the range of 0.1 to 1% of the oscillating strain.

    摘要翻译： 提供包含蛋黄的酸性水包油型乳化调味料，油和脂肪的含量为10〜40质量％，振动应变和损耗弹性模量（G“）表示动态粘弹性，由 以下条件与流变仪有如下关系。 条件：温度为25〜35℃，角频率为6.2rad / s关系：损耗弹性模量（G“）的峰值存在于振荡应变的1〜100％的范围内， 并且峰值处的损耗弹性模量（G“d）大于振荡应变的0.1〜1％范围内的损耗弹性模量（G”s）的最大值。