BUBBLE-CONTAINING SEASONING

PROBLEM TO BE SOLVED: To provide a bubble-containing seasoning that is excellent in foamability and foam retentivity even if a salt content is at least 2 mass% and a pH is at most 5, in which a fine foam can be formed only by being discharged from a foam dispenser of a pump type, and time syneresis...

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Bibliographic Details
Main Authors NAKAMURA MASAAKI, ONODERA MAKOTO, OKUDA EIJI, OKUNO KAORU
Format Patent
LanguageEnglish
Published 19.12.2013
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
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Summary:PROBLEM TO BE SOLVED: To provide a bubble-containing seasoning that is excellent in foamability and foam retentivity even if a salt content is at least 2 mass% and a pH is at most 5, in which a fine foam can be formed only by being discharged from a foam dispenser of a pump type, and time syneresis also is controlled, and that is excellent in oil resistance and heat resistance.SOLUTION: A bubble-containing seasoning includes: at least one polysaccharide selected from a group consisting of a fermented cellulose complex, water soluble soybean polysaccharides, an arabic gum, and a ghatti gum; and a foaming agent. More desirably, the bubble-containing seasoning further includes at least one selected from a group consisting of propylene glycol alginate, a sucrose fatty acid ester and an enzymatically decomposed lecithin.
Bibliography:Application Number: JP20120244415