Abstract

Provided is a food product that does not use eggs. Provided is a delicious food product which has good texture and in which the foamability of eggs and air bubble stabilization function are sufficiently replaced. Provided is a method for manufacturing batter or a food product obtained by baking the same, the method comprising: a step for obtaining an air bubble-containing substance by performing mixing a raw material A, containing plant-based or animal-based milk or a processed product thereof so to cause the raw material A to contain gas; and a step for obtaining batter by mixing a raw material B to the air bubble-containing substance, wherein at least one among the raw material A and the raw material B contains an effective amount of cell structure material for maintaining air bubbles.

IPC Classes  ?

• A21D 10/04 - Batters

Abstract

The present invention relates to a basal medium composition for animal cell culture. The basal medium composition for animal cell culture according to the present invention contains a yeast extract, amino acids, an inorganic salt, and a sugar, wherein the amino acids in the composition include cystine and/or cysteine, and glutamine.

IPC Classes  ?

• C12N 5/00 - Undifferentiated human, animal or plant cells, e.g. cell linesTissuesCultivation or maintenance thereofCulture media therefor
• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites

IPC Classes  ?

• A21D 2/34 - Animal material
• A21D 2/36 - Vegetable material
• A21D 8/02 - Methods for preparing doughTreating dough prior to baking
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Abstract

A purpose of the present invention is to provide a foamable emulsified composition in which a plant-based component is used and that has excellent shape retention.　Provided is a foamable emulsified composition containing a ground cereal grain product in which the protein content in the composition is 0.4 wt.% or greater.

IPC Classes  ?

• A23L 9/20 - Cream substitutes
• A21D 13/24 - Partially or completely coated products coated after baking
• A21D 13/32 - Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23G 9/48 - Composite products, e.g. layered, coated, filled
• A23L 11/60 - Drinks from legumes, e.g. lupine drinks
• A23L 11/65 - Soy drinks

Abstract

The present invention relates to a baking dough, and particularly relates to: a baking dough for a snack; an imitation egg composition; and a method for producing a baking dough. A baking dough for a snack according to the present invention comprises a cereal flour and/or starch, plant protein, and a foaming material as dough components. An imitation egg composition according to the present invention contains plant protein and a foaming material.

IPC Classes  ?

• A21D 13/00 - Finished or partly finished bakery products
• A21D 2/18 - Carbohydrates
• A21D 2/26 - Proteins
• A21D 2/36 - Vegetable material
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof

Goods & Services

Croquettes; tempura meat; meat-based side dishes; processed meat products; tempura seafood; seafood-based side dishes; processed seafood products; tempura vegetables; vegetables-based side dishes; processed vegetables and fruits; frozen fruits; frozen vegetables; ingredient of meat, fish or vegetables for rice-based prepared meals in a bowl; soups; pre-cooked curry stew, stew and soup mixes. Tea; seasonings [other than spices]; rice; husked oats; husked barley; noodles, and other cereal preparations; curry rice [prepared]; rice porridge [prepared]; cooked rice in a bowl with added meat, fish or vegetables; rice-based prepared meals in a bowl with added meat, fish or vegetables; stir-fried rice; pilaf; stir-fried noodles [prepared], and other noodle-based prepared meals; shumai [chinese steamed dumplings, cooked]; gyoza [chinese stuffed dumplings, cooked]; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); savory pancakes; pizzas; sandwiches; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; hamburgers [sandwiches]; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli; sweets, confectionery, cereal-based snack food, rice-based snack food and chocolate-based snack food; bread and buns.

Goods & Services

Seasonings [other than spices]; noodles; rice, and other cereal preparations; curry rice [prepared]; rice porridge [prepared]; steamed rice with red beans; cooked rice in a bowl with added meat, fish or vegetables; rice-based prepared meals in a bowl with added meat, fish or vegetables; stir-fried rice; pilaf; seasoned rice; stir-fried noodles [prepared], and other noodle-based prepared meals; shumai [chinese steamed dumplings, cooked]; gyoza [chinese stuffed dumplings, cooked]; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); savory pancakes; pizzas; sandwiches; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; hamburgers [sandwiches]; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli.

Goods & Services

Sweets, confectionery, cereal-based snack food, rice-based snack food and chocolate-based snack food; bread and buns; sandwiches; chuka-manjuh [steamed buns stuffed with minced meat]; hamburgers [sandwiches]; pizzas; hot dog sandwiches; meat pies; cereal preparations; gyoza [chinese stuffed dumplings, cooked]; shumai [chinese steamed dumplings, cooked]; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; ravioli.

Goods & Services

Tea; seasonings [other than spices]; husked rice; husked oats; husked barley; noodles, and other cereal preparations; curry rice [prepared]; rice porridge [prepared]; cooked rice in a bowl with added meat, fish or vegetables; rice-based prepared meals in a bowl with added meat, fish or vegetables; fried rice; pilaf; stir-fried noodles [prepared], and other noodle-based prepared meals; shumai [chinese steamed dumplings, cooked]; gyoza [Chinese stuffed dumplings, cooked]; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); pancake [okonomiyaki]; pizzas; sandwiches; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; hamburgers [sandwiches]; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; hot dogs [sandwiches]; meat pies; ravioli; sweets, confectionery, cereal-based snack food, rice-based snack food and chocolate-based snack food; bread and buns.

Goods & Services

Tea; seasonings [other than spices]; husked rice; husked oats; husked barley; noodles, and other cereal preparations; curry rice [prepared]; rice porridge [prepared]; cooked rice in a bowl with added meat, fish or vegetables; rice-based prepared meals in a bowl with added meat, fish or vegetables; fried rice; pilaf; stir-fried noodles [prepared], and other noodle-based prepared meals; shumai [chinese steamed dumplings, cooked]; gyoza [Chinese stuffed dumplings, cooked]; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); pancake [okonomiyaki]; pizzas; sandwiches; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; hamburgers [sandwiches]; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; hot dogs [sandwiches]; meat pies; ravioli; sweets, confectionery, cereal-based snack food, rice-based snack food and chocolate-based snack food; bread and buns.

Goods & Services

(1) Croquettes; tempura meat; meat-based side dishes; processed meat products; tempura seafood; seafood-based side dishes; processed seafood products; tempura vegetables; vegetables-based side dishes; processed vegetables and fruits; frozen fruits; frozen vegetables; ingredient of meat, fish or vegetables for rice-based prepared meals in a bowl; soups; pre-cooked curry stew, stew and soup mixes. (2) Tea; seasonings [other than spices]; rice; husked oats; husked barley; noodles, and other cereal preparations; curry rice [prepared]; rice porridge [prepared]; cooked rice in a bowl with added meat, fish or vegetables; rice-based prepared meals in a bowl with added meat, fish or vegetables; stir-fried rice; pilaf; stir-fried noodles [prepared], and other noodle-based prepared meals; shumai [chinese steamed dumplings, cooked]; gyoza [chinese stuffed dumplings, cooked]; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); savory pancakes; pizzas; sandwiches; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; hamburgers [sandwiches]; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli; sweets, confectionery, cereal-based snack food, rice-based snack food and chocolate-based snack food; bread and buns.

Goods & Services

(1) Seasonings [other than spices]; noodles; rice, and other cereal preparations; curry rice [prepared]; rice porridge [prepared]; steamed rice with red beans; cooked rice in a bowl with added meat, fish or vegetables; rice-based prepared meals in a bowl with added meat, fish or vegetables; stir-fried rice; pilaf; seasoned rice; stir-fried noodles [prepared], and other noodle-based prepared meals; shumai [chinese steamed dumplings, cooked]; gyoza [chinese stuffed dumplings, cooked]; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); savory pancakes; pizzas; sandwiches; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; hamburgers [sandwiches]; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli.

Goods & Services

(1) Sweets, confectionery, cereal-based snack food, rice-based snack food and chocolate-based snack food; bread and buns; sandwiches; chuka-manjuh [steamed buns stuffed with minced meat]; hamburgers [sandwiches]; pizzas; hot dog sandwiches; meat pies; cereal preparations; gyoza [chinese stuffed dumplings, cooked]; shumai [chinese steamed dumplings, cooked]; sushi; takoyaki [fried balls of batter mix with small pieces of octopus]; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; ravioli.

Goods & Services

Sweets; confectionery made of sugar; cereal-based snack food, rice-based snack food and chocolate-based snack food; bread and buns; sandwiches; chuka-manjuh being steamed buns stuffed with minced meat; hamburgers; pizzas; hot dog sandwiches; meat pies; cereal preparations, namely, cornflakes, oatmeal; cooked Chinese stuffed dumplings being gyoza; cooked Chinese steamed dumplings being shumai; sushi; fried balls primarily of flour-based batter also containing small pieces of octopus, namely, takoyaki; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; ravioli

Goods & Services

Seasonings other than spices; noodles, uncooked udon noodles, instant udon noodles and frozen noodles; rice; cereal preparations, namely, cornflakes, oatmeal; curry rice being prepared rice; prepared rice porridge; prepared dishes consisting primarily of steamed rice and also including red beans; cooked rice in a bowl with added meat, fish or vegetables; rice-based prepared meals in a bowl with added meat, fish or vegetables; stir-fried rice; pilaf; cooked, seasoned rice; prepared stir-fried noodles; noodle-based prepared meals; cooked Chinese steamed dumplings, namely, shumai; cooked Chinese stuffed dumplings, namely, gyoza; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); savory pancakes; pizzas; sandwiches; sushi; fried balls primarily of flour-based batter also containing small pieces of octopus, namely, takoyaki; hamburgers; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli

Goods & Services

Chicken, meat and fish croquettes; tempura meat being fried, meat-based dishes; meat-based side dishes; processed meat; tempura seafood; prepared side dishes consisting primarily of seafood; processed seafood; tempura vegetables; prepared side dishes consisting primarily of vegetables; processed vegetables and fruits; frozen fruits; frozen vegetables; processed meat, fish and vegetables for use as ingredients in rice-based prepared meals in a bowl; soups; pre-cooked curry stew, stew and soup mixes Tea; seasonings other than spices; rice; husked oats; husked barley; noodles, uncooked udon noodles, instant udon noodles and frozen noodles; cereal preparations, namely, cornflakes, oatmeal; curry rice being prepared rice; prepared rice porridge; cooked rice in a bowl with added meat, fish or vegetables; rice-based prepared meals in a bowl with added meat, fish or vegetables; stir-fried rice; pilaf; prepared stir-fried noodles; noodle-based prepared meals; cooked Chinese steamed dumplings being shumai; cooked Chinese stuffed dumplings, namely, gyoza; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); savory pancakes; pizzas; sandwiches; sushi; fried balls primarily of flour-based batter also containing small pieces of octopus, namely, takoyaki; hamburgers; boxed lunches consisting primarily of pasta; boxed lunches consisting primarily of rice; boxed lunches consisting of rice, with added meat, fish or vegetables; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; hot dog sandwiches; meat pies; ravioli; sweets; confectionery made of sugar; cereal-based snack food, rice-based snack food and chocolate-based snack food; bread and buns

Abstract

The present invention relates to a composition for a basal medium for animal cells.　A composition for a basal medium for animal cells according to the present invention contains a yeast extract, amino acids, an inorganic salt, and a sugar, and the amino acids in the composition include glutamine and cystine and/or cysteine.

IPC Classes  ?

• C12N 5/07 - Animal cells or tissues
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• C12N 1/00 - Microorganisms, e.g. protozoaCompositions thereofProcesses of propagating, maintaining or preserving microorganisms or compositions thereofProcesses of preparing or isolating a composition containing a microorganismCulture media therefor

Goods & Services

Japanese-style pizza, namely, Okonomiyaki; fried balls of flour-based batter mix containing small pieces of octopus, namely, Takoyaki consisting primarily of fried balls of flour-based batter and also containing small pieces of octopus

Goods & Services

Japanese-style pizza, namely, Okonomiyaki; fried balls of batter mix with small pieces of octopus, namely, Takoyaki

Abstract

Provided is a food product that does not use eggs. Provided is a delicious food product which has good texture and in which the foaming property of eggs and bubble stabilization function are sufficiently replaced.　Provided is a method for manufacturing dough, or a food product obtained by baking the same, the method comprising: a step for obtaining a foam-containing substance by performing mixing so as to cause a raw material A, including plant-based or animal-based milk or a processed product thereof, to contain gas; and a step for obtaining dough by mixing a raw material B into the foam-containing substance, wherein at least one among the raw material A and the raw material B contains an effective amount of cell tissue structure for maintaining bubbles.

IPC Classes  ?

• A21D 8/02 - Methods for preparing doughTreating dough prior to baking
• A21D 2/34 - Animal material
• A21D 2/36 - Vegetable material
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Abstract

An object of the present invention is to provide a novel method for enhancing salty taste. The present invention provides a salty taste-enhancing agent for use in a food containing salt, which contains adenylic acid or a salt thereof acceptable for foods, and an organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid or a salt thereof acceptable for foods.

IPC Classes  ?

• A23L 27/40 - Table saltsDietetic salt substitutes
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 31/15 - Extracts

Abstract

The purpose of the present invention is to provide a food composition for lowering the blood sugar value and a food composition for lowering the GI value. This composition is characterized by containing a yeast extract treated with an endo-type protease derived from bacillus amyloliquefaciens.

IPC Classes  ?

• A23L 7/10 - Cereal-derived products
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 31/15 - Extracts
• A23L 33/145 - Extracts
• A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
• C12N 1/16 - YeastsCulture media therefor
• C12N 9/54 - Proteinases derived from bacteria bacteria being Bacillus

Abstract

The present invention addresses the problem of providing a novel method for enhancing saltiness. The present invention provides a salty taste enhancer that is to be used for a food product containing table salt and that contains: adenylic acid or a salt thereof acceptable in a food product; an organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid, or a salt, of the organic acid, acceptable in a food product.

IPC Classes  ?

• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/40 - Table saltsDietetic salt substitutes

Abstract

The present invention relates to a method for freezing vegetables or fruit. The method of the present invention is a method for freezing vegetables or fruit, including (i) subjecting vegetables or fruit to heat treatment; (ii) cooling the vegetables or fruit of step (i), thereby allowing the vegetables or fruit to become in a supercooled state, and subsequently releasing the supercooled state; and (iii) freezing the vegetables or fruit of step (ii). Here, the heat treatment of (i) is heat treatment to the extent at which cell tissues of the vegetables or fruit are not destroyed even after freezing treatment of (iii).

IPC Classes  ?

• A23B 7/04 - FreezingSubsequent thawingCooling
• A23B 7/06 - Blanching
• A23L 3/36 - Freezing; Subsequent thawing; Cooling
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof

Abstract

The method for particle analysis includes a first magnetic susceptibility measurement step S4 of measuring a volume magnetic susceptibility of each of first particles p1; an encapsulation treatment step S5 of performing an encapsulation treatment so that the first particles p1 encapsulate an encapsulation target component pt smaller than the first particles p1; a second magnetic susceptibility measurement step S8 of measuring a volume magnetic susceptibility of each of second particles p2 as an analysis target that are the first particles p1 after the encapsulation treatment; and a step S9 of analyzing whether or not the encapsulation target component pt is encapsulated in the second particles p2 based on a result of measurement in the first magnetic susceptibility measurement step S4 and a result of measurement in the second magnetic susceptibility measurement step S8.

IPC Classes  ?

• G01N 27/76 - Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating magnetic variables of fluids by investigating susceptibility
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23P 10/30 - Encapsulation of particles, e.g. foodstuff additives
• B01J 13/02 - Making microcapsules or microballoons
• G01N 15/00 - Investigating characteristics of particlesInvestigating permeability, pore-volume or surface-area of porous materials
• G01N 15/10 - Investigating individual particles
• G01N 15/1031 - Investigating individual particles by measuring electrical or magnetic effects
• B01J 13/04 - Making microcapsules or microballoons by physical processes, e.g. drying, spraying

Abstract

The present invention relates to a method for freezing vegetables or fruit. This method for freezing vegetables or fruit includes: (i) performing heating treatment of a vegetable or fruit; (ii) cooling the vegetable or fruit subjected to (i) and thereby putting the vegetable or fruit into a supercooled state, then releasing the result from the supercooled state; and (iii) freezing the vegetable or fruit subjected to (ii). The heating treatment of (i) is heating treatment that does not cause the cell tissue of the vegetable or fruit to be destroyed even after the freezing treatment of (iii).

IPC Classes  ?

• A23B 7/04 - FreezingSubsequent thawingCooling
• A23B 7/06 - Blanching

Abstract

The present invention relates to a composition for enhancing mushroom flavor and a method for enhancing mushroom flavor of a food or a beverage. The composition and the method of the present invention comprise a nucleic acid comprising guanylic acid and adenylic acid.

IPC Classes  ?

• A23L 27/23 - Synthetic spices, flavouring agents or condiments containing nucleotides
• A23L 31/15 - Extracts
• A23L 27/21 - Synthetic spices, flavouring agents or condiments containing amino acids

Abstract

The present invention relates to a microcapsule that comprises a yeast cell remaining after the contents thereof have been removed, a method for producing the microcapsule, and a use therefor. A method for producing a microcapsule according to the present invention includes: a step in which yeast cells are subjected to hot water treatment, the contents of the yeast cells are discharged to the exterior thereof, and yeast cells remaining after the contents thereof have been removed are thus produced; and a step in which the yeasts cells remaining after the contents thereof have been removed are used as a first active ingredient and a second active ingredient is encapsulated therein. The yeast cells remaining after the contents thereof have been removed are not subjected to acid treatment.

IPC Classes  ?

• B01J 13/04 - Making microcapsules or microballoons by physical processes, e.g. drying, spraying
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 31/10 - Yeasts or derivatives thereof
• C11B 9/00 - Essential oilsPerfumes

Abstract

The present invention pertains to a method for producing a clarified sugar cane juice, a clarified sugar cane juice and utilization of a clarified sugar cane juice. Also, the present invention pertains to a method for producing a polyphenol-containing composition and utilization of a polyphenol-containing composition. The method for producing a clarified sugar cane juice according to the present invention comprises: (1) adding to sugar cane juice an extract that comprises a bean extract and/or a wheat, barley or oat extract; and (2) collecting the supernatant of the liquid reaction mixture obtained in step (1). The method for producing a polyphenol-containing composition according to the present invention comprises: (1) adding to sugar cane juice an extract that comprises a bean extract and/or a wheat, barley or oat extract; and (2) removing the supernatant from the liquid reaction mixture obtained in step (1).

IPC Classes  ?

• C12N 1/00 - Microorganisms, e.g. protozoaCompositions thereofProcesses of propagating, maintaining or preserving microorganisms or compositions thereofProcesses of preparing or isolating a composition containing a microorganismCulture media therefor
• C12P 19/00 - Preparation of compounds containing saccharide radicals
• C13B 10/02 - Expressing juice from sugar cane or similar material, e.g. sorghum saccharatum

Abstract

There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56° C. or higher.

IPC Classes  ?

• A23L 23/10 - Soup concentrates, e.g. powders or cakes
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/22 - Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
• A23L 31/15 - Extracts
• C12P 7/56 - Lactic acid
• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• C12P 7/46 - Dicarboxylic acids having four or less carbon atoms, e.g. fumaric acid, maleic acid
• C12P 7/54 - Acetic acid
• A23L 33/145 - Extracts
• A23L 27/24 - Synthetic spices, flavouring agents or condiments prepared by fermentation
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof

Abstract

The present invention pertains to a composition for enhancing mushroom flavor and a method for enhancing the mushroom flavor of a food or a beverage. The composition according to the present invention is characterized by comprising nucleic acids containing guanylic acid and adenylic acid. The method according to the present invention is characterized by comprising using nucleic acids containing guanylic acid and adenylic acid.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/21 - Synthetic spices, flavouring agents or condiments containing amino acids
• A23L 27/23 - Synthetic spices, flavouring agents or condiments containing nucleotides

Abstract

The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.

IPC Classes  ?

• A23L 33/14 - Yeasts or derivatives thereof
• C12N 1/18 - Baker's yeastBrewer's yeast
• C12N 1/16 - YeastsCulture media therefor
• C12N 9/42 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-1, 4-glucosidic bonds, e.g. cellulase
• C12N 9/54 - Proteinases derived from bacteria bacteria being Bacillus
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 33/17 - Amino acids, peptides or proteins
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

The present invention relates to a food composition or a combination for lowering blood glucose level or reducing GI value. The food composition according to the present invention is characterized by containing a yeast extract obtained from a yeast belonging to the genus Saccharomyces. The combination according to the present invention comprises the food composition according to the present invention combined with a food composition containing cereals as a main starting material. In one embodiment, the food composition containing cereals as a main starting material comprises a resistant starch.

IPC Classes  ?

• A23L 33/145 - Extracts
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A61K 36/064 - Saccharomycetales, e.g. baker's yeast
• A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics

Abstract

The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrigerated or frozen after being heated and cooked. The present invention addresses the problem of providing an agent for tenderizing meat, etc., masking the raw odor of soy milk, masking the odor of vegetable proteins, enhancing the sense of stimulation from spices, improving cacao flavor, minimizing the odor from photodegradation of milk or soy milk, improving milkiness, improving the grain flavor of miso, masking fish odor, masking meat odor, improving fruitiness, or masking fermented-soybean odors. The problem is overcome by using a ferment (lactobacillus/yeast ferment) of milk whey or soy milk produced using lactobacillus and yeast. The lactobacillus/yeast ferment is preferably obtained by using yeast to perform further fermentation on a lactobacillus ferment of milk whey or soy milk.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23C 21/02 - WheyWhey preparations containing, or treated with, microorganisms or enzymes
• A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
• A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
• A23J 3/16 - Vegetable proteins from soybean
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 3/36 - Freezing; Subsequent thawing; Cooling
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
• A23L 11/20 - Malt products; Fermented malt products
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/24 - Synthetic spices, flavouring agents or condiments prepared by fermentation

Abstract

Provided is a method for producing a yeast extract that contains organic acids, in particular succinic acid at a high concentration and also contains glutamic acid at a high concentration. The production method comprises: an organic acid synthesis treatment step for maintaining a cultured yeast suspension under conditions effective to synthesize organic acids to thereby increase the organic acid content in the yeast; and a hot water extraction step for extracting a yeast extract from the yeast, which has been subjected to the organic acid synthesis treatment step, at 56°C or higher.

IPC Classes  ?

• C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• A23L 27/22 - Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
• A23L 31/15 - Extracts
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• C12P 7/46 - Dicarboxylic acids having four or less carbon atoms, e.g. fumaric acid, maleic acid
• C12P 7/54 - Acetic acid
• C12P 7/56 - Lactic acid

Goods & Services

Not live, fresh, chilled or frozen edible aquatic animals, namely, ark-shells, short necked clams, sweetfish, abalones, cuttlefish, squids and calamaries, salmon roe, sardines, sea urchins, shrimps, prawns and lobsters, oysters, herring roe, crabs, flat fish, caviar, whales, carp, salmon, crayfish, sauries, edible frogs, sea salmon or trout roe, sea basses, soft-shelled turtles, sea breams (red snappers), octopuses, cods, cod roe, herrings, clams, yellow tails, tuna fish, blue mussels; frozen vegetables; frozen fruits; processed meat products, namely, processed meat, beef jerky, meat preserved in sake lees (kasuzuke), dried meat, chicken croquettes, meat croquettes, fish croquettes, vegetable croquettes, sausages, canned cooked meat, meat boiled down in soy sauce (tsukudani meat), bottled cooked meat, ham, bacon; processed seafood, namely, fish or shellfish preserved in sake lees (kasuzuke), steamed or toasted cakes of fish paste (kamaboko), smoked fisheries products, namely, smoked fish, lox; fermented fish guts, squid guts, sea cucumber guts, shrimps, calling crabs, oysters, (shiokara seafood), salted and dried fisheries products namely, salted fish meat, dried fish meat; canned fisheries products namely, canned fish; seafoods boiled down in soy sauce (tsukudani), bottled fisheries products namely, preserved fish; fish and shellfish dried in the shade of the sun, tube-shaped toasted cakes of fish paste (chikuwa), boiled and dried fish and shellfish, steamed cakes of smashed fish and yam (hampen), fish sausages; processed vegetables and fruits; soup mixes; processed pulses Tea; confectionery, namely, Japanese-style sweets, Western-style sweets, bread and buns; food seasonings other than spices; cereal preparations, namely, frozen Japanese style noodles, udon noodles, uncooked, instant noodles, noodles; gyoza, namely, cooked Chinese stuffed dumplings; sandwiches; shumai, namely, cooked Chinese steamed dumplings; sushi; takoyaki, namely, fried balls of batter mix with small pieces of octopus; steamed buns stuffed with minced meat (niku-manjuh); hamburger sandwiches; pizzas; boxed lunches, namely, packaged meals consisting of primarily of pouched packed cooked rice, rice, with added meat and vegetables; cooked rice; hot dog sandwiches; meat pies; ravioli; yeast powder; fermented rice for food (koji); yeast; baking powder; husked rice; husked oats; husked barley; flour for food [ Beer; carbonated drinks, namely, carbonated waters, soda pops, cola drinks, ginger ale; non-alcoholic fruit juice beverages; extracts of hops for making beer; whey beverages; vegetable juice beverages ]

Abstract

A flavor improvement method for yeast cells, said method comprising a step for reacting the yeast cells with protease or cellulase. A food quality improving agent comprising, as an active ingredient, yeast cells the flavor of which has been improved by the aforesaid flavor improvement method.

IPC Classes  ?

• A23L 31/15 - Extracts
• A23L 31/00 - Edible extracts or preparations of fungiPreparation or treatment thereof

Abstract

The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).

IPC Classes  ?

• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/32 - Egg products
• A23L 1/226 - Synthetic spices or flavouring agents or condiments
• A23L 1/23 - prepared by fermentation

Goods & Services

(1) Processed meat products, namely, frozen meat dinners; fried balls of batter mix with small pieces of octopus (takoyaki).

Goods & Services

Edible oils and fats; milk products; meat for human consumption (fresh, chilled or frozen); eggs; fresh, chilled or frozen edible aquatic animals (not live); frozen vegetables; frozen fruits; processed meat products; processed seafood; processed vegetables and fruits; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk (milk substitute); tofu; fermented soybeans (natto); processed eggs; soup mixes; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); side dishes made of fermented soybeans (name-mono); pulses; protein for human consumption. Binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food (not from essential oils); tea; coffee and cocoa; ice; confectionery, bread and buns; seasonings (other than spices); spices; ice cream mixes; sherbet mixes; unroasted coffee (unprocessed); cereal preparations; almond paste; Chinese stuffed dumplings (gyoza, cooked); sandwiches; Chinese steamed dumplings (shumai, cooked); sushi; fried balls of batter mix with small pieces of octopus (takoyaki); steamed buns stuffed with minced meat (niku-manjuh); hamburgers (sandwiches); pizzas; boxed lunches consisting of rice, with added meat and vegetables; hot dogs (sandwiches); meat pies; ravioli; yeast powder; fermented rice for food (koji); yeast; baking powder; instant confectionery mixes; by-product of rice for food (sake lees); husked rice; husked oats; husked barley; flour for food; gluten for food; curry mixes, seasoned powder for sprinkling on rice (furi-kake). Beer; carbonated drinks (refreshing beverages); non-alcoholic fruit juice beverages; extracts of hops for making beer; whey beverages; vegetable juices (beverages).