Liquid or semi-solid emulsion seasoning, method for manufacturing same and flavor improving method

Patent metadata

Field	Value
Publication number	US-11412767-B2
Application number	US-202016798933-A
Country	US
Kind code	B2
Filing date	Feb 24, 2020
Priority date	Aug 24, 2017
Publication date	Aug 16, 2022
Grant date	Aug 16, 2022

Abstract

A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 μm to 115 μm, and the emulsion seasoning may have a water content of 20% by mass or more.

First claim

What is claimed is:

1. A liquid or semisolid emulsion seasoning, comprising:
fine food particles comprising dietary fibers;
a fat or oil;
an organic acid; and
a food-derived emulsifier,
wherein:
the dietary fibers include a water-soluble dietary fiber and a water-insoluble dietary fiber,
the emulsion seasoning contains the dietary fibers in a total amount of 0.8% to 23% by mass,
the food-derived emulsifier is derived from one or more selected from the group consisting of egg yolk, beans, seeds, and tomato paste,
the fine food particles have a modal diameter of 0.3 μm to 115 μm,
the emulsion seasoning has a water content of 20% by mass or more, and
a viscosity of the emulsion seasoning ranges from 4.86 Pa·s to 16.72 Pa·s.

2. The emulsion seasoning according to claim 1 , wherein a content mass ratio of the water-soluble dietary fiber to the water-insoluble dietary fiber is 0.1 to 4.

3. The emulsion seasoning according to claim 1 , wherein the water-soluble dietary fiber is one or more selected from the group consisting of pectin, alginic acid, glucomannan, inulin, and fucoidan; and
wherein the water-insoluble dietary fiber is one or more selected from the group consisting of cellulose, hemi cellulose, β-glucan, lignin, and chitin.

4. The emulsion seasoning according to claim 1 , wherein the dietary fibers are derived from plant raw materials.

5. The emulsion seasoning according to claim 1 , wherein the beans are one or more selected from the group consisting of soybeans, lentils, and chickpeas.

6. The emulsion seasoning according to claim 1 , wherein the seeds are almonds.

7. The emulsion seasoning according to claim 1 , further comprising a vegetable.

8. The emulsion seasoning according to claim 1 , further comprising one or more selected from the group consisting of grains, potatoes, mushrooms, and algae.

9. The emulsion seasoning according to claim 1 , wherein the organic acid comprises acetic acid.

10. The emulsion seasoning according to claim 1 ,
wherein a maximum water absorption rate of the emulsion seasoning is 0.20% by mass or less per gram of the emulsion seasoning, and
wherein a maximum oil absorption rate of the emulsion seasoning is 1.0% by mass or more per gram of the emulsion seasoning.

Assignees

• Mizkan Holdings Co Ltd

Inventors

• Shibata Eri
• Takeuchi Minoru
• Taguchi Hideaki

Classifications

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title

• A23L33/22

  Comminuted fibrous parts of plants, e.g. bagasse or pulp · CPC title

• A23L27/2028

  Carboxy compounds · CPC title

• A23L27/63 Primary

  Ketchup · CPC title

• A23L27/60

  Salad dressings; Mayonnaise; Ketchup · CPC title