Liquid food product and method for producing same

Provided is a method for producing a liquid food product which is highly stable and can be stored for a long period of time, the liquid food product being highly viscous and containing a naphthoic acid derivative represented by 1,4-dihydroxy-2-naphthoic acid. The method for producing the liquid food...

Full description

Saved in:
Bibliographic Details
Main Authors SASAKI MAMI, YAMAGISHI MASAHIRO, SAEKI GORO
Format Patent
LanguageChinese
English
Published 04.09.2013
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

More Information
Summary:Provided is a method for producing a liquid food product which is highly stable and can be stored for a long period of time, the liquid food product being highly viscous and containing a naphthoic acid derivative represented by 1,4-dihydroxy-2-naphthoic acid. The method for producing the liquid food product comprises a deoxidation step for deoxidizing a highly viscous liquid raw food product material containing an antioxidant (for example, ascorbic acid and/or erythorbic acid) and a naphthoic acid derivative (for example, 1,4-dihydroxy-2-naphthoic acid), such that the dissolved oxygen level reaches 8 ppm or lower. This method of production can also further comprise a heat-sterilization step. The viscosity of the liquid food product, measured using a B-type viscometer at a temperature of 20 DEG C, is, for example, 20 to 500 mPas.
Bibliography:Application Number: CN201280004346