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Emulsified food packed into container

A container packaging and food technology, which is applied in packaging food, containers, food preparation, etc., can solve the problems of destroying the emulsified state, flavor deterioration, oil separation, etc., and achieve the effects of avoiding oil separation, flavor balance, rich taste and mouthfeel

Inactive Publication Date: 2007-09-26
Q P CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It is widely known that the oil-in-water emulsified food in such a flexible multi-layer resin container will partially destroy the emulsified state due to extrusion, resulting in separation of the oil phase and the water phase, and the separation of the oil phase is particularly significant, causing the problem of so-called oil separation.
[0006] And it is widely known that the oil-in-water type emulsified food also has the problem of deterioration of flavor during storage.
[0007] The inventors believe that the above-mentioned oil-in-water emulsified food has problems such as oil separation and flavor deterioration due to extrusion, which are greatly affected by oxidation by oxygen in the air

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0149] Using Examples and Comparative Examples, descriptions and evaluation methods of emulsified foods and flexible multilayer resin containers are as follows.

[0150] (I) Emulsified food

[0151] mayonnaise

[0152] Stir 10.0kg of vinegar, 4.0kg of water, 1.7kg of salt, 0.2kg of mustard powder, and 0.4kg of sodium glutamate in a blender, then add 7.2kg of raw egg yolk and 4.0kg of raw egg white, stir evenly in a blender, and then Add vegetable oil 72.5kg and carry out coarse emulsification. The obtained coarse emulsion is refined and emulsified with a colloid mill.

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Abstract

An emulsified food being packed into a container where an oil-in-water type emulsified food containing an emulsifier having an unsaturated fatty acid is packed into a flexible multi-layered resin container, wherein (1) the above flexible multi-layered resin container has an oxygen-absorbing resin layer, and also has a resin layer having oxygen-barrier property on the outer side of the oxygen-absorbing resin layer, (2) the above flexible multi-layered resin container has an oxygen-absorbing resin layer, and also has a first resin layer having oxygen-barrier property on the outer side of the oxygen-absorbing resin layer, and further has, on the inner side of the oxygen-absorbing resin layer, a second resin layer having oxygen-barrier property comprising a resin having an oxygen-barrier property which is lowered by the presence of moisture, or (3) the above flexible multi-layered resin container has a resin layer having oxygen-absorbing property and oxygen-barrier property prepared through dissolving and mixing an oxygen-absorbing resin layer and a resin layer having oxygen-barrier property. The above emulsified food is excellent in storage stability, in particular, is protected against the separation of the oil in the oil-in-water type emulsified food even when the container is repeatedly pressed for squeezing out the content after the opening of the container.

Description

technical field [0001] The present invention relates to container packed emulsified food. More specifically, the present invention relates to a container-packed food filled in a flexible multilayer resin container with excellent storage stability, especially after the container is opened, the container can be repeatedly squeezed to extrude the contents, and the The container-packed emulsified food excellent in storage stability in which the oil-in-water emulsified food separates. [0002] In addition, the present invention relates to a container-packed emulsified food that achieves higher storage stability and avoids food separation by using a specific oil-in-water emulsified food. [0003] In addition, the present invention relates to a container-packed emulsified food that not only has good storage stability and avoids food separation, but also has a more popular rich taste and texture. Background technique [0004] In the prior art, considering factors such as convenien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D81/24A23L1/24B65D81/26B65D85/72A23L27/60
CPCB32B27/08A23L1/24A23L3/3436B32B27/18B32B27/306B32B27/32B32B2264/105B32B2307/552B32B2307/7244B32B2307/74B32B2439/60B32B2439/70B65D1/0215A23L27/60
Inventor 野田治郎松田始小林英明
Owner Q P CORP
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