Emulsified seasoning

Patent metadata

Field	Value
Publication number	US-11297863-B2
Application number	US-201716095211-A
Country	US
Kind code	B2
Filing date	Apr 19, 2017
Priority date	Apr 20, 2016
Publication date	Apr 12, 2022
Grant date	Apr 12, 2022

Abstract

Provided is an emulsified liquid seasoning in which degradation of taste and flavor with the storage is suppressed. An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) ω3 fatty acids derived from a fat or oil, in an amount of 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less into the emulsified liquid seasoning.

First claim

The invention claimed is:

1. An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein:
(A) an ω3 fatty acid derived from a fat or oil, in an amount of 3 to 20% by mass;
(B) rosmarinic acid, wherein an amount of (B) rosmarinic acid blended is from 1 to 400 ppm; and
(C) reduced glutathione, wherein an amount of (C) reduced glutathione blended is from 0.1 to 30 ppm,
wherein a mass ratio of a total amount blended of (B) rosmarinic acid and (C) the reduced glutathione to an amount blended of (A) the ω3 fatty acid derived from the fat or oil, [{(B)+(C)}/(A)], is in a range of 1×10 −4 to 100×10 −4 ,
wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less in the emulsified liquid seasoning, and
wherein the pH of the emulsified liquid seasoning is 5.5 or less said pH being adjusted by adding at least one component selected from the group consisting of an acidulant, an organic acid, an inorganic acid, and lemon fruit juice.

2. The emulsified liquid seasoning according to claim 1 , wherein said emulsified liquid seasoning has an average particle diameter of 50 μm or less.

3. The emulsified liquid seasoning according to claim 1 , wherein the amount of (D) the phospholipid blended is 0.001% by mass to 0.4% by mass.

4. The emulsified liquid seasoning according to claim 1 , wherein (A) the ω3 fatty acid derived from the fat or oil comprises one or more selected from the group consisting of α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid.

5. The emulsified liquid seasoning according to claim 1 , wherein an amount of (B) rosmarinic acid blended is from 10 to 390 ppm.

6. The emulsified liquid seasoning according to claim 1 , wherein an amount of (C) the reduced glutathione blended is from 0.5 to 20 ppm.

7. The emulsified liquid seasoning according to claim 4 , wherein a total amount blended of (A) eicosapentaenoic acid and docosahexaenoic acid derived from a fat or oil is from 0.1 to 8% by mass.

8. The emulsified liquid seasoning according to claim 4 , wherein an amount blended of (A) α-linolenic acid derived from a fat or oil is from 0.1 to 20% by mass.

9. The emulsified liquid seasoning according claim 1 , wherein a mass ratio of a total amount blended of (B) rosmarinic acid and (C) the reduced glutathione to an amount blended of (A) the ω3 fatty acid derived from the fat or oil, [{(B)+(C)}/(A)], is in a range of 5×10 −4 to 70×10 −4 .

10. The emulsified liquid seasoning according to claim 1 , further comprising from 0.1 to 40 ppm of carnosic acid, carnosol, or a combination thereof.

11. The emulsified liquid seasoning according to claim 1 , wherein said emulsified liquid seasoning has a viscosity ranging from 800 mPa·s to 3,500 mPa·s at 20±2° C.

12. A method for producing an emulsified liquid seasoning, the method comprising blending (A) an ω3 fatty acid derived from a fat or oil, (B) rosmarinic acid, and (C) a reduced glutathione, and (D) optionally a phospholipid,
wherein an amount of (A) blended is from 3 to 20% by mass based on a total mass of all raw materials blended, and an amount of (D) blended is 0.4% by mass or less based on the total mass of all raw materials blended wherein the pH of the emulsified liquid seasoning is 5.5 or less said pH being adjusted by adding at least one component selected from the group consisting of an acidulant, an organic acid, an inorganic acid, and lemon fruit juice.

13. The emulsified liquid seasoning according to claim 1 , wherein an amount of (B) rosmarinic acid blended is from 10 ppm to 350 ppm.

14. The emulsified liquid seasoning according to claim 1 , wherein when (A) comprises eicosapentaenoic acid and docosahexaenoic acid, an amount of (B) rosmarinic acid blended is from 1 ppm to 300 ppm.

15. The emulsified liquid seasoning according to claim 1 , wherein when (A) does not comprise eicosapentaenoic acid and docosahexaenoic acid, an amount of (B) rosmarinic acid blended is from 50 ppm to 150 ppm.

16. The emulsified liquid seasoning according to claim 1 , wherein when (A) comprises eicosapentaenoic acid and docosahexaenoic acid, a mass ratio of a total amount blended of (B) rosmarinic acid and (C) the reduced glutathione in the emulsified liquid seasoning to the amount blended of (A) the ω3 fatty acid derived from the fat or oil, in the emulsified liquid seasoning, [{(B)+(C)}/(A)], is from 1×10 −4 to 70×10 −4 .

17. The emulsified liquid seasoning according to claim 1 , wherein when (A) comprises eicosapentaenoic acid and docosahexaenoic acid, a mass ratio of the total amount blended of (B) rosmarinic acid and (C) the reduced glutathione in the emulsified liquid seasoning to a total amount blended of (A1) eicosapentaenoic acid and docosahexaenoic acid derived from the fat or oil, in the emulsified liquid seasoning, [{(B)+(C)}/(A1)], is from 5×10 −4 to 200×10 −4 .

18. The emulsified liquid seasoning according to claim 1 , wherein when (A) comprises eicosapentaenoic acid and docosahexaenoic acid, a mass ratio of the total amount blended of (B) rosmarinic acid and (C) the reduced glutathione in the emulsified liquid seasoning to an amount blended of (A2) α-linolenic acid derived from the fat or oil, in the emulsified liquid seasoning, [{(B)+(C)}/(A2)], is from 3×10 −4 to 250×10 −4 .

19. The emulsified liquid seasoning according to claim 1 , wherein when (A) does not comprise eicosapentaenoic acid and docosahexaenoic acid, a mass ratio of the total amount blended of (B) rosmarinic acid and (C) the reduced glutathione in the emulsified liquid seasoning to the amount blended of (A) the ω3 fatty acid derived from the fat or oil, in the emulsified liquid seasoning, [{(B)+(C)}/(A)], is from 5×10 −4 to 25×10 −4 .

20. The emulsified liquid seasoning according to claim 1 , wherein the pH of the emulsified liquid seasoning is 2.5 to 5.5.

21. The emulsified liquid seasoning according to claim 1 , wherein the pH of the emulsified liquid seasoning is 3 to 5.

22. The emulsified liquid seasoning according to claim 1 , wherein the pH of the emulsified liquid seasoning is 3.2 to 4.5.

Assignees

• Kao Corp

Inventors

• Ise Akihiro
• Tsukamoto Tomoya

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23D7/011

  Compositions other than spreads · CPC title

• A23D7/0053 Primary

  Compositions other than spreads · CPC title

• A23L27/60 Primary

  Salad dressings; Mayonnaise; Ketchup · CPC title

• A23D7/005

  characterised by ingredients other than fatty acid triglycerides · CPC title