Manufacturing method for liquid seasoning containing oil phase and water phase

Patent metadata

Field	Value
Publication number	US-11147301-B2
Application number	US-201515321957-A
Country	US
Kind code	B2
Filing date	Jun 23, 2015
Priority date	Jun 24, 2014
Publication date	Oct 19, 2021
Grant date	Oct 19, 2021

Abstract

Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80° C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

First claim

The invention claimed is:

1. A method of producing a liquid seasoning, the method comprising (1), (2), and (3):
(1) adding, at a temperature of 40° C. to 70° C., an aqueous solution of at least one member selected from the group consisting of ascorbic acid and a salt thereof to a fat or oil and stirring the mixture, then washing the fat or oil with water, and performing an oil-water separation, wherein an addition amount of the aqueous solution is from 10% to 100% with respect to the total content of fat or oil, wherein from 5 mass % to 100 mass % of the fat or oil is fish oil, algae oil, or a combination thereof;
(2) bringing the fat or oil after said (1) adding into contact with water vapor at a rate of 0.5% per one hour to 10% per one hour, with respect to the fat or oil, under a pressure of from 0.01 kPa to 5 kPa and at a temperature of 130° C. to 200° C.; and
(3) bringing the fat or oil obtained from said (2) bringing, as an oil phase component, into contact with an aqueous phase.

2. The method of producing a liquid seasoning according to claim 1 , wherein the fat or oil of said (1) adding comprises linseed oil or fish oil.

3. The method of producing a liquid seasoning according to claim 1 , wherein, prior to said washing, the concentration of the aqueous solution of ascorbic acid or a salt thereof is from 0.1 mass % to 20 mass %.

4. The method of producing a liquid seasoning according to claim 1 , wherein, prior to said washing, the addition amount of the aqueous solution of ascorbic acid or a salt thereof is from 20 mass % to 80 mass % with respect to the fat or oil.

5. The method of producing a liquid seasoning according to claim 1 , wherein the period of time for contact of the fat or oil with water vapor is from 0.5 minute to 90 minutes.

6. The method of producing a liquid seasoning according to claim 1 , wherein the usage amount of the water in the washing is from 1 mass % to 50 mass % with respect to the fat or oil.

7. A method of producing a liquid seasoning, the method comprising (4), (5), and (6):
(4) adding an aqueous solution of at least one member selected from the group consisting of ascorbic acid and a salt thereof to a fat or oil, and subjecting the mixture to bubbling with an inert gas and stirring, then washing the fat or oil with water, and performing an oil-water separation, wherein from 5 mass % to 100 mass % of the fat or oil is fish oil, algae oil, or a combination thereof,
wherein an addition amount of the aqueous solution is from 10% to 100% with respect to the total content of fat or oil;
(5) bringing the fat or oil after said (4) adding into contact with water vapor at a rate of 0.5% per one hour to 10% per one hour, with respect to the fat or oil, under a reduced pressure of from 0.01 kPa to 5 kPa and at a temperature of 130° C. to 200° C.; and
(6) bringing the fat or oil obtained from said (5) bringing, as an oil phase component, into contact with an aqueous phase.

8. The method of producing a liquid seasoning according to claim 7 , wherein the fat or oil to be subjected to said (4) adding comprises 75 mass % or more of fish oil.

9. The method of producing a liquid seasoning according to claim 7 , further comprising subjecting the water to be used for washing to a deoxygenation treatment before said washing.

10. The method of producing a liquid seasoning according to claim 7 , further comprising subjecting the fat or oil to a deoxygenation treatment prior to said (4) adding.

11. The method of producing a liquid seasoning according to claim 1 , wherein the liquid seasoning has a mass ratio of oil phase/aqueous phase of from 10/90 to 80/20.

12. The method of producing a liquid seasoning according to claim 1 , wherein the liquid seasoning comprises mayonnaise.

13. The method of producing a liquid seasoning according to claim 1 , wherein the temperature at which the fat or oil is brought into contact with water vapor is from 130° C. to 180° C.

14. The method of producing a liquid seasoning according to claim 7 , wherein the temperature at which the fat or oil is brought into contact with water vapor is from 130° C. to 180° C.

15. The method of producing a liquid seasoning according to claim 1 , wherein the fat or oil is at least one member selected from the group consisting of linseed oil, perilla oil, algae oil and fish oil.

16. The method of producing a liquid seasoning according to claim 7 , wherein the fat or oil is at least one member selected from the group consisting of linseed oil, perilla oil, algae oil and fish oil.

Assignees

• Kao Corp

Inventors

• Sasaki Aya
• Shiiba Daisuke
• Fukuhara Shinpei
• Kase Minoru

Classifications

• A23D7/0053 Primary

  Compositions other than spreads · CPC title

• A23D7/005

  characterised by ingredients other than fatty acid triglycerides · CPC title

• A23L5/13

  using water or steam · CPC title

• C11B3/14

  with the use of indifferent gases or vapours, e.g. steam · CPC title

• A23L27/60 Primary

  Salad dressings; Mayonnaise; Ketchup · CPC title