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。

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。

公开(公告)号：US06660312B2

公开(公告)日：2003-12-09

申请号：US10127158

申请日：2002-04-19

申请人： Masao Tobita ,  Kunihiko Hayashi ,  Masahiro Goto ,  Mari Yamada ,  Yuji Ogino ,  Satoshi Teraoka

发明人： Masao Tobita ,  Kunihiko Hayashi ,  Masahiro Goto ,  Mari Yamada ,  Yuji Ogino ,  Satoshi Teraoka

IPC分类号： A23L124

CPC分类号： A23L33/11 ,  A23L27/60

摘要： Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage. Furthermore, the product has the characteristic flavor and rich taste of egg yolk. By the addition of egg white in an amount of 6% or more as calculated in terms of raw egg white, or xanthane gum in an amount of 0.03% or more, there can be obtained the oil-in-water emulsified food more excellent in emulsion stability.

摘要翻译： 本发明公开了一种水包油乳化食品的制造方法，其中，以生蛋黄为2.8％以上，蛋黄含量为7×10 -4％以上的蛋黄含量计算出的蛋黄含量， 更多，总胆固醇含量小于6×10 -3％。 该方法包括使蛋黄液体进行酶处理，由此将蛋黄中含有的磷脂转化为溶血磷脂的步骤; 对经酶处理的蛋黄进行加工以降低胆固醇，从而获得保留至少0.1％胆固醇的加工的干燥蛋黄; 并将加工的干蛋黄与其他成分混合，其量为所用成分的至少0.7％。 通过该方法获得的产品虽然其蛋黄含量高，但胆固醇含量显着降低。 此外，该产品的乳液稳定性优异，因此在储存期间几乎不分离。 此外，该产品具有鸡蛋的特征风味和丰富的味道。 通过加入以生蛋白计算的6％以上的蛋清或0.03％以上的黄原胶，可以得到更优异的水包油乳化食品 乳液稳定性。