OIL-IN-WATER TYPE EMULSIFICATION FOOD PRODUCT

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专利权人:

Q P CORP

发明人:

NAGANO MANABU,長野 学,HAYASHI NAOKI,林 直紀,ARIIZUMI MASAHIRO,有泉 雅弘,HIRANO YUKA,平野 友香,YAMASHITA KOHEI,山下 浩平

申请号：

JP2018115409

公开号：

JP2018171064A

申请日:

2018.06.18

申请国别(地区):

JP

年份:

2018

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsification food product which exhibits mellowness in an oral cavity when one eats it, and exhibits thickness of taste derived from a proteolysis seasoning.SOLUTION: An oil-in-water type emulsification food including a proteolysis seasoning and spirit, includes: 1-5% of egg yolk (in terms of raw content) and 5-40% of an emulsion and a sugar alcohol (in terms of solid content). The oil-in water type emulsification food has an average particle diameter of 200-950 nm, and a viscosity of 5-500 Pa s (at a product temperature of 20°C).

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/