PRODUCTION METHOD OF SEASONING

• Main Authors: SUYAMA DAISUKE, SAITO YASUNOBU
• Format: Patent
• Language: English; Japanese
• Published: 02.04.2020
• 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

To provide a production method of a seasoning capable of suppressing decline of flavor derived from a flavor oil by heating, during production of a seasoning containing an oil phase containing the flavor oil and a water phase.SOLUTION: There is provided a production method of a seasoning containing an oil phase containing a flavor oil and a water phase. The production method of the seasoning includes a step for preparing an oil-in-water type emulsion having an average emulsified particle diameter of 50-200 μm, and then heating the oil-in-water type emulsion at 60-125°C. Further, in the production method, the oil phase may be contained as much as 10-70 mass%.SELECTED DRAWING: None 【課題】風味油脂を含む油相と水相とを含有する調味料の製造時に、加熱による風味油脂由来の風味の低下を抑制できる調味料の製造方法を提供すること。【解決手段】風味油脂を含む油相と水相とを含有する調味料の製造方法であって、平均乳化粒子径が５０〜２００μｍである水中油型乳化物を調製した後、該水中油型乳化物を６０〜１２５℃で加熱する工程を含む、該調味料の製造方法。また、前記製造方法は、前記油相を１０〜７０質量％含有してもよい。【選択図】なし