The present invention provides: a method for producing aged vanilla beans, with which a required time can be shortened compared with the traditional methods including heating in hot water, and with which the generation of mold can be suppressed; and aged vanilla beans produced by the method. One or more embodiments according to the present invention relate to a method for producing aged vanilla beans, the method comprising: a high-pressure treatment step in which vanilla beans are subjected to a high-pressure treatment under conditions including a temperature of 15°C or higher, a pressure of 10 MPa or higher, and a time of 5 minutes or longer; and a drying step in which the vanilla beans that have undergone the high-pressure treatment are dried after the high-pressure treatment step.
The present disclosure is related to a paste seasoning composition with an ingredient, wherein the ingredient has a minimum value of values obtained by differentiating loads at a deformation ratio of 50% or less calculated by the following measurement method of less than −2 N/% and a maximum value of values obtained by differentiating loads within 2% from the deformation ratio of 0 N/% or more; an oil and fat, wherein an extremely hardened oil and fat contained in the oil and fat is 0% by mass or more and 19% by mass or less; and water.
An object of the present invention is to provide a baked food which has a good flavor and texture while being substantially free of proteins such as milk, eggs and wheat. The present invention provides a dough for baked food comprising: water, a fat and oil, a starch, cyclodextrin and a predetermined water-soluble gelling agent, wherein the dough is substantially free of proteins, as well as a baked food obtained by baking the dough for baked food.
It is an object of the present invention to provide a liquid emulsion composition which has a good smooth texture, without containing protein such as egg, and the present invention provides a liquid emulsion composition containing water, 50 mass % or less of an oil and fat, a cyclodextrin, a water-soluble gelling agent, and a dextrin.
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
[Problem] To inhibit chipping of corner parts during bagging and shipping while facilitating removal from a mold used at the time of manufacturing. [Solution] A bag-packable solid roux having: one surface 12; another surface 14, which is substantially parallel to the one surface 12 and narrower than the one surface 12; a first side surface 18, which is connected to the one surface 12 and is inclined from the one surface 12 to the other surface 14; and a second side surface 20, which is connected to the first side surface 18 and the other surface 14, wherein a second angle θ2 between the second side surface 20 and the one surface 12 is smaller than a first angle θ1 between the first side surface 18 and the one surface 12.
One or more embodiments of the present invention provide a seasoning having a preferable flavor of garlic and a flavor such as body and aroma generated by cooking garlic. A paste seasoning according to a first embodiment contains garlic containing 50 mg or more of S-allylcysteine per 100 g of total amount, 3-25 mass% of lipid, 3-25 mass% of sugar, and 35-75 mass% of water. A method for producing a paste seasoning according to a second embodiment comprises: putting a raw-material mixture containing 150-500 mass% of garlic in terms of content converted into raw garlic, 3-25 mass% of lipid, 3-25 mass% of reducing sugar, and 35-75 mass% of water in a container and sealing the container; and performing pressure heat treatment so that the maximum reached product temperature is 100-140°C and the heating value is 33-80 to prepare a paste seasoning in the container.
The present invention provides a packaged liquid or pasty food composition which contains starch, and from which it is possible to prepare viscous liquid food when being cooked together with water using heat. The packaged liquid or pasty food composition does not require use of hot water as the water, and can suppress generation of lumps and undissolved residue while stirring less. One or more embodiments of the present invention pertain to a packaged liquid or pasty food composition that is provided with: a liquid or pasty food composition that contains water and gelatinized crosslinked starch and that is aqueous; and a container for accommodating the liquid or pasty food composition.
The present invention provides processed star anise in which an undesirable aroma resembling Japanese star anise is suppressed while maintaining a desirable, refreshing aroma of star anise which is reminiscent of citrus, and a production method therefor. The processed star anise according to the present invention is obtained by processing star anise with superheated steam under the conditions of a steam pressure of 0.2 to 0.5 MPa・G, an oxygen concentration of 2.4% or greater, a temperature of 185 to 235°C, and a processing time of 5 to 22 seconds. The present invention also relates to a production method for processed star anise including superheated steam processing star anise under said conditions.
The present invention provides a taste-enhancing composition capable of enhancing a taste of a food product when mixed into the food product, and a method for producing the taste-enhancing composition, and a food product having an enhanced taste and a method for enhancing a taste of a food product. A first embodiment pertains to a taste-enhancing composition comprising a cyclic dipeptide. A second embodiment pertains to a method that is for producing the taste-enhancing composition and that comprises increasing the cyclic dipeptide in a spice such as coriander by heating the spice. A third embodiment pertains to a food product comprising the taste-enhancing composition. A fourth embodiment pertains to a method that is for enhancing a taste of a food product, and that comprises mixing the taste-enhancing composition into the food product.
The present invention provides a flavor enhancing composition, a manufacturing method therefor, and a method for enhancing the flavor of a food product, the composition being blended into a food product and thereby enhancing the flavor of that food product. A first embodiment of the present invention relates to a flavor enhancing composition containing one or more spices selected from among cumin, paprika, asafoetida, and mustard seed which have been heat-treated. A second embodiment of the present invention relates to a manufacturing method for the flavor enhancing composition, the method including heating, under prescribed conditions, the one or more spices selected from among cumin, paprika, asafoetida, and mustard seed. A third embodiment of the present invention relates to a method for enhancing the flavor of a food product, the method including blending the flavor enhancing composition into a food product.
The purpose of the present invention is to provide a novel means that enables enhancement and/or prolongation of the effect of an active ingredient. Provided is a retaining agent to be used for retaining an active ingredient, the retaining agent comprising an oil-in-water type emulsion containing water, a hydrophobic substance, cyclodextrin and a thickening polysaccharide.
At least one embodiment of the present invention provides a seasoning that can be used to prepare a food in which at least two spices are blended. A container-packed paste seasoning according to a first embodiment comprises a paste seasoning containing 30-65 mass% of oil and fat, 5-35 mass% of water, saccharides, and at least two spices, and a container accommodating the same, and is subjected to a pressurizing and heating treatment. A production method for a container-packed paste seasoning according to a second embodiment comprises: accommodating a raw material mixture containing 30-65 mass% of oil and fat, 5-35 mass% of water, saccharides, and at least two spices in a container and sealing the container; and then performing a pressurizing and heating treatment so that the maximum product temperature is 100-140ºC and the heating value is 33-80, thereby preparing a paste seasoning in the container.
The present invention provides a packaged frozen food composition in which a frozen food composition is stored in a container, and the purpose of the present invention is to provide a frozen food that is not completely hardened by freezing, can be easily loosened by hand, and produces reduced drip and bad smell peculiar to frozen foods when heat-treated. The frozen food composition includes a liquid portion, which is liquid at normal temperature. The liquid portion contains more than 15 mass% of fat and 0 mass% or more to less than 15 mass% of water with respect to 100 mass% of the liquid portion, and seasoning, and has a viscosity greater than 120 mPa·s at 25°C and a shear rate of 1 (1/s).
The purpose of the present invention is to provide a particulate composition, a gel composition and a food product. A particulate composition according to the present invention which is used to prepare a gel composition by mixing the same with water, wherein pectin, a divalent metal ion component and an acid component are contained therein, and the divalent metal ion component and/or the acid component are slowly dissolved in the water.
An object of the present invention is to provide an emulsified composition containing fat and oil, water, and cyclodextrin, which has high emulsion stability and a good feeling of use when applied to the skin. Provided is an emulsified composition for skin containing water, fat and oil, cyclodextrin, and a prescribed water-soluble gelling agent.
The purpose of the present invention is to provide an emulsion composition that has high emulsion stability and that contains fats and oils, water, cyclodextrin, and a water-soluble gelling agent. Provided is an emulsion composition containing water, fats and oils, cyclodextrin, and a prescribed water-soluble gelling agent. The ratio of the blending amount of the fats and oils to the total blending amount of the cyclodextrin and the water-soluble gelling agent is, in terms of the mass ratio, in the range of 1 or more to less than 9 : 9 or less to more than 1 (the blending amount of the fats and oils : the total blending amount of the cyclodextrin and the water-soluble gelling agent).
The objective of this invention is to provide a seasoning composition in which a decrease in pepper-derived smell is limited. The invention provides a salt-pickled pepper seasoning composition and a food containing same, the composition comprising salt and pepper, the water content of the composition being no more than 10 mass%.
The purpose of at least one embodiment of the present invention is to provide a processed onion product that has reduced astringentness and pungency, and enhanced robustness and sweetness, and that can be used as a flavor and the like. A processed onion product according to at least one embodiment of the present invention is characterized by having a water content of 20-86 mass%, a bitterness level of at most 90 ppm (wt/wt), and a cycloalliin concentration of at least 70 mg/100 g. A production method for a processed onion product according to at least one embodiment of the present invention is characterized by comprising: a step for heating peeled but uncut or cut raw onion such that the center product temperature thereof becomes at least 50°C; a step for pulverizing the onion after being heated, to obtain a pulverized product; a step for condensing the pulverized product so as to achieve a water content of 20-86 mass%, to obtain a condensed product; and a step for heating the condensed product to achieve a product temperature of 110-150°C and a heating value of 1-100, to obtain a processed onion product.
The purpose of the present invention is to provide a novel manner of enhancing the flavor of spices. Provided are: a method for producing a roasted spice composition, the method comprising heating a mixture of 100 parts by mass of a spice and more than 0.1 parts by mass to less than 3 parts by mass of an oil/fat; and a roasted spice composition produced thereby.
The purpose of the present invention is to provide a liquid emulsion composition that has a good smooth texture without containing a protein such as egg or the like, and provided is a liquid emulsion composition that contains water, 50 mass% or less of fat and oil, cyclodextrin, a water-soluble gelling agent, and dextrin.
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
21.
MIXED SPICE AND MASKING COMPOSITION THAT CONTAINS SAME
The purpose of the present invention is to provide: a spice that is useful for cooking bento lunches, side dishes, etc., that have a long shelf life; and a mixed spice that contains the aforementioned spice. According to the present invention, at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian spice, and oregano is used, thereby making it possible to reduce unique unpleasant odors derived from meats and other food products, the unpleasant odors being produced in association with the elapse of time after cooking with heat.
The present invention addresses the problem of providing: a food packed in a container that includes a food composition which is imparted with a desired flavor and color with use of a Maillard reaction; and a production method for the same. The present invention relates to a pressure-heated food packed in a container comprising a food composition in which reducing sugar content is not less than 1 mass% and amino acid content is not less than 0.6 mass%, and a container which seals the food composition and which has an oxygen permeability of not less than 0.1 mL/m2/day/MPa, said pressure-heated food being prepared by performing a pressure-heating process such that, in the container, the maximum reached product temperature is 100-140°C, and a heating value is 33-80, said heating value being obtained by integrating, with the pressure-heating process time [minutes], the value found as 10\{(A-120)/30\} with respect to the product temperature (A) [°C]. The present invention also relates to a production method for the same.
A23B 7/00 - Preservation of fruit or vegetablesChemical ripening of fruit or vegetables
B65D 85/50 - Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 23/00 - SoupsSauces Preparation or treatment thereof
The purpose of the present invention is to provide a baked food having good flavor and texture while containing substantially no protein, such as milk, egg, or wheat. The present invention provides a baked food dough that contains water, oil and fat, starch, cyclodextrin, and a prescribed water-soluble gellant and contains substantially no protein, and provides a baked food obtained by baking the dough.
The purpose of the present invention is to provide a paste seasoning composition that shows good texture and dispersibility of an ingredient contained therein and that has high separation stability. Provided is a paste seasoning composition that comprises: 1 mass% or more of an ingredient, when determined by the following measurement method, said ingredient showing a minimum differential value of the load at a deformation rate of 50% or less of less than -2 N/% and a maximum differential value of the load within 2% of the aforesaid deformation rate of 0 N/% or more; 30 mass% or more of a fat or oil containing 0-19 mass% inclusive of an extremely hardened fat or oil; and 0 mass% or more and less than 10 mass% of water, wherein the SFC of the crude fat or oil at 25°C exceeds 0.5% and the viscosity at 25°C and a shear rate of 1 (1/s) is 2000 mPa·s or more. Measurement method: Rupture strength is analyzed using a plunger having a diameter of 3 mm in a creep meter at a storage pitch of 0.01 second and a measurement speed of 0.1 mm/sec. When the deformation rate is x% and the stress is y N at an arbitrary measurement point and the deformation rate is X% and the stress is Y N at the next measurement point, then the differential value (N/%) of (Y -y)/(X-x) is calculated.
The purpose of the present invention is to provide an emulsified composition containing oil/fat, water, and cyclodextrin, which has high emulsification stability and feels good to use when applied to the skin. Provided is an emulsified composition for skin, the emulsified composition containing water, oil/fat, and cyclodextrin, as well as a prescribed water-soluble gelling agent.
The present invention provides a processed cinnamon obtained by enhancing sweetness but suppressing astringent taste of cinnamon, and a method for producing same. The present invention pertains to a processed cinnamon obtained by treating cinnamon with superheated steam under a condition of: a vapor pressure of a not less than 0.3 MPa·G but less than 0.5 MPa·G; an oxygen concentration of 3.0% or more; a superheat degree of 35-120°C; and a treatment time of less than 120 seconds. The present invention also pertains to a processed cinnamon wherein, in an LCMS analysis performed under a predetermined condition in which 1366-2,4-dichlorophenol is used as an internal standard, the peak area ratio of (+)-catechin with respect to 1366-2,4-dichlorophenol is 0.1 or more, and/or the peak area ratio of (-)-epicatechin with respect to 1366-2,4-dichlorophenol is 2.5 or more.
The present invention provides a container-packed amber-colored onion seasoning having a good flavor and a method for producing the same. The present invention pertains to a container-packed amber-colored onion seasoning comprising an amber-colored onion seasoning, which contains onions and lipids and has a lipid content of 9-35 mass% inclusive and a water content of 20-70 mass% inclusive, and a container in which the seasoning is enclosed. The method for producing the seasoning comprises preparing a starting mixture which contains onions and lipids and has a lipid content of 9-35 mass% inclusive and a water content of 20-70 mass% inclusive, housing the mixture in a container followed by sealing, and then heating the same under elevated pressure in such a manner that, in the container, the maximum product temperature attains 100-140°C and the heating value becomes 33-80.
The purpose of the present invention is to provide: a spice that is useful for cooking bento lunches, side dishes, etc., that have a long shelf life; and a mixed spice that contains the aforementioned spice. According to the present invention, at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemnograss, Italian spice, and oregano is used, thereby making it possible to reduce unique unpleasant odors derived from meats and other food products, the unpleasant odors being produced in association with the elapse of time after cooking with heat.
The present invention relates to: a spice paste seasoning composition that is capable of realizing a feeling of a good spice flavor, that has a sufficient smoothness, that also has a good melt-in-the-mouth feeling and a good texture when put in the mouth, and that has high separation stability; and a manufacturing method for said composition.
The purpose of the present invention is to provide a method for manufacturing a roux, said roux enabling the preparation of a dish having an improved flavor derived from various starting materials, while preventing hardening of mixtures of starting materials during the manufacturing process. The present invention pertains to a method for manufacturing a roux, said method being characterized by comprising: (1) a step for mixing a first starting material containing a first fat/oil material, a starchy material and a first powdery material by stirring under heating to give a heated mixture; (2) a step for adding an aqueous material to the heated mixture and then heating the second starting material thus obtained by stirring at a material temperature of 80oC or higher to give a heated mixture; and (3) a step for adding a second powdery material to the heated mixture and then mixing the third starting material thus obtained by stirring to give a roux.
The present invention addresses the problem of providing a method for producing a roux having improved cooked flavor. A mixture of a water-based raw material and a second oil or fat is added to a first roux material containing a starchy raw material and a first oil or fat to prepare a second roux material, then the temperature of the second roux material is risen to a desired temperature ranging from 70 to 130°C at a rate of 0.3 to 2.4°C/min., and then the second roux material is subjected to a heat treatment at a temperature of 70 to 130°C under specified conditions. In this manner, the cooked flavor of the produced roux with respect to flavor richness and smell can be improved.
Disclosed are methods whereby an effective amount of a HDAC6 inhibitor is used to activate a subjects T-cell response to tumor or tumor vaccine. Methods of using HDAC6 inhibitors to increase a subjects anti-tumor immune response, alone or in conjunction with other tumor treatments, are also disclosed.
A61K 31/505 - PyrimidinesHydrogenated pyrimidines, e.g. trimethoprim
A61K 39/00 - Medicinal preparations containing antigens or antibodies
A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
A61K 31/17 - Amides, e.g. hydroxamic acids having the group N—C(O)—N or N—C(S)—N, e.g. urea, thiourea, carmustine
A61K 31/416 - 1,2-Diazoles condensed with carbocyclic ring systems, e.g. indazole
A61K 31/422 - Oxazoles not condensed and containing further heterocyclic rings
A61K 31/437 - Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having six-membered rings with one nitrogen as the only ring hetero atom ortho- or peri-condensed with heterocyclic ring systems the heterocyclic ring system containing a five-membered ring having nitrogen as a ring hetero atom, e.g. indolizine, beta-carboline
A61K 31/454 - Non-condensed piperidines, e.g. piperocaine containing further heterocyclic ring systems containing a five-membered ring with nitrogen as a ring hetero atom, e.g. pimozide, domperidone
In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.
A device (100) for continuous molding of soybean curd is provided with endless filter cloth belts (13, 17) revolving on the outside and endless transport conveyors (15, 19) revolving on the inside in vertically opposed pairs, coagulated soy milk (T) being compression-molded by being transported while held between the vertically opposed filter cloth belts (13, 17) and transport conveyors (15, 19). The present invention is provided with heating units (51, 53) for performing sterilization by heating a specific range within a return step within the revolving path of the filter cloth belts (13, 17), the return step starting from an end edge of a transport path (11) over which the coagulated soy milk (T) is sandwiched and finishing by returning again to the start end of the transport path (11).
The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and a binder.
The purpose of the present invention is to provide a liquid or pasty food composition contained in a container, which has a low water content and therefore has high microbial safety, can be dispersed in hot water rapidly and homogeneously, and can have a desired viscosity by heating. The present invention relates to a liquid or pasty food composition contained in a container, which comprises a starch, a sugar and water and has a water content of less than 30 wt%, and which is characterized in that the ratio of the content of the sugar to the content of water in the liquid or pasty food composition is 80 wt% or more and the viscosity is 20000 mPa·s or less as measured on a B-type viscometer at 60˚C.
The purpose of the present invention is to provide a pseudomeat food which can give a natural meat-like texture in chewing and is similar in appearance to natural meat too. The pseudomeat food, whereby the above purpose can be achieved, can be obtained by molding a mixture of starting materials to give a molded matter and then solidifying the molded matter by heating. The mixture of starting materials comprises: a first textured vegetable protein having been hydrated and defibrated, which is obtained by hydrating and defibrating a first textured vegetable protein, said first textured vegetable protein having been textured by treating with an extruder and comprising a vegetable protein and 0.17-0.76 part by mass, per part by mass of the vegetable protein, of starch; a second textured vegetable protein having been hydrated and defibrated, which is obtained by hydrating and defibrating a second textured vegetable protein, said second textured vegetable protein having been textured by treating with an extruder and comprising a vegetable protein and 0.03-0.15 part by mass, per part by mass of the vegetable protein, of starch; and a binder.
Curcuma zedoaria) extract is capable of effectively suppressing heartburn and dull headache among hangover symptoms. The effects attained with the use of the composition of the present invention are remarkable for a person with low aldehyde dehydrogenase activity.
Method of preparing soybean mixed powder, method of preparing a solidified soybean food, and a method of preparing a packaged raw material for preparing a solidified soybean food
A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring to dissolve the powder.
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 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
Provided is a highly transparent turmeric beverage that is consumed for rapid hydration in order to alleviate thirst. The turmeric beverage in a container has a turmeric beverage osmotic pressure of 800 mOsm/kg or less and contains turmeric extract microparticles and 3 to 50 mg of curcumin per 500 mL of turmeric beverage.
Disclosed are a means for strengthening or enhancing the saltiness of sodium chloride contained in a food composition and a means for suppressing the offensive taste of a composition containing potassium chloride. A food composition containing sodium chloride the saltiness of which is strengthened or enhanced by adding potassium chloride together with acetic acid and/or lactic acid thereto. A composition containing potassium chloride the potassium-origin offensive taste of which is suppressed by adding at least one of glutamic acid and aspartic acid thereto.
The purpose of the present invention is to further improve the hangover symptom-relieving effect of a composition comprising a Curcuma longa extract. More specifically, the purpose of the invention is to provide a composition by which specific symptoms of hangover, for example, heartburn and a feeling of stuffy head can be relieved. It was discovered that a composition comprising a C. longa extract together with a Curcuma zedoaria extract can effectively prevent specific symptoms of hangover, i.e., heartburn and a feeling of stuffy head. This effect of the aforesaid composition is particularly remarkable in human subjects who have low aldehyde dehydrogenase activity.
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Provided is a method for preventing decomposition/deterioration of a lipophilic component due to interaction with water, or due to interaction with light, enzymes, oxygen, or heat in the presence of water. The method for preventing decomposition/deterioration of the lipophilic component in the presence of water is characterized in that a complex comprising a lipophilic component, a phytosterol ester, and a cyclodextrin is formed, and the aforementioned lipophilic component is preserved in the form of said complex in the presence of water.
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
Provided is a saponin-containing material, wherein the characteristic bitter taste of saponin is effectively masked. The bitter taste of saponin is masked by the formation of a complex with a vegetable sterol and/or vegetable sterol ester and a cyclodextrin. The complex can be formed by mixing saponin and the vegetable sterol and/or vegetable sterol ester and cyclodextrin in the co-presence of water. The complex is added to a composition such as a food or beverage product.
Disclosed are a starting material, and a manufacturing method therefor, which starting material contains a lipophilic component with flavors or odors typical of pungent components, such as capsaicin, and bitter components, such as turmeric extract, and which is able to effectively suppress the taste and/or odor of the lipophilic component, while also not causing the ingredients to separate. Also disclosed is a composition for food and drink, cosmetics, and medicine, etc., to which this starting material is added. Further disclosed is a liquid composition in a form in which said starting material is dispersed in water. Provided is a complex that contains a lipophilic component, a substance (A) selected from a group comprising plant sterols, γ-oryzanol, isoflavone, vitamin D, vitamin E, vitamin K, and combinations thereof, and cyclodextrin. Also provided is a composition to which the complex has been added. Further provided is a liquid composition containing the complex, water, and thickener in a form in which the complex is dispersed in water. Additionally provided is a manufacturing method for a complex that contains a lipophilic component, a substance (A) selected from a group comprising plant sterols, γ-oryzanol, isoflavone, vitamin D, vitamin E, vitamin K, and combinations thereof, and cyclodextrin, which complex manufacturing method comprises a complexing step, in which the lipophilic component, the substance (A), and cyclodextrin are mixed in the presence of water to form a complex.
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
A61K 45/08 - Mixtures of an active ingredient and an auxiliary substance neither being chemically characterised, e.g. antihistaminicum and surface active substance
A61K 47/08 - Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen
It is an object of the present invention to enhance the α-amylase inhibitory activity of a fenugreek seed component. According to the present invention, the bitter taste of fenugreek seeds can be collaterally reduced.
The present invention relates to a processed product of fenugreek seeds obtained by allowing β-glucosidase to act on a fenugreek seed-derived material and the like, and the method for producing the same.
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
This invention provides a substitute meat material that has no particular taste and can be readily controlled in terms of the protein amount and energy, and is therefore appropriate for use in food for kidney disease patients.
This invention relates to a food composition, which is prepared with a mixture containing a konjac raw material in a hydrated and swollen state, water-insoluble dietary fibers in an amount corresponding to 4 to 40 parts by weight (dry weight base) relative to 1 part by weight (dry weight base) of glucomannan in the konjac raw material, and an alkaline coagulant.
Disclosed are: a material which contains a lipophilic component having a pungent taste or flavor such as a spicy component (e.g., a capsaicin) and a bitter component (e.g., a turmeric extract), in which the pungent taste and/or flavor of the lipophilic component can be reduced effectively, and in which the separation among components contained therein is not caused; a method for producing the material; a composition such as a food, a beverage, a cosmetic and a medicine, which contains the material; and a liquid composition having such a form that the material is dispersed in water. Specifically disclosed are: a composite material comprising a lipophilic component having a pungent taste and/or flavor, a plant-derived cholesterol ester and a cyclodextrin; a composition comprising the composite material; a liquid composition which comprises the composite material, water and a thickening agent and has such a form that the composite material is dispersed in water; and a method for producing a composite material comprising a lipophilic component having a pungent taste and/or flavor, a plant-derived cholesterol ester and a cyclodextrin, which comprises mixing the lipophilic component, the plant-derived cholesterol ester and the cyclodextrin in the presence of water to form the composite material.
C07B 63/02 - PurificationSeparation specially adapted for the purpose of recovering organic compoundsStabilisationUse of additives by treatment giving rise to a chemical modification
C07C 233/20 - Carboxylic acid amides having carbon atoms of carboxamide groups bound to hydrogen atoms or to acyclic carbon atoms having the nitrogen atom of at least one of the carboxamide groups bound to a carbon atom of a hydrocarbon radical substituted by singly-bound oxygen atoms with the substituted hydrocarbon radical bound to the nitrogen atom of the carboxamide group by an acyclic carbon atom having the carbon atom of the carboxamide group bound to a carbon atom of an acyclic unsaturated carbon skeleton
50.
PROCESSED PRODUCT OF FENUGREEK SEED, AND METHOD FOR PRODUCTION THEREOF
An object is to enhance the α-amylase inhibition activity of a component contained in a Fenugreek seed. Another object is to reduce the bitter taste of a Fenugreek seed collaterally. Thus, disclosed are: a processed product of a Fenugreek seed, which is produced by allowing β-glucosidase to act on a material derived from a Fenugreek seek or the like; and a method for producing the processed product.
A23L 1/36 - Food consisting mainly of nut meats or seeds
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
The object is to produce a fenugreek seed having reduced bitter taste without largely affecting the contents of components other than a bitter component contained in the fenugreek seed. Disclosed is a method for producing a fenugreek seed having reduced bitter taste, which is characterized by reacting an eluate having components of a fenugreek seed eluted therein with β-glucosidase, and then causing the fenugreek seed to absorb the eluate and β-glucosidase. Also disclosed is a food comprising the fenugreek seed.
A starting material for a solidified soybean food comprising a combination of a powdery soybean mixture, which contains a soybean powder obtained by milling dry soybeans, dextrin and an alkali carbonate, with a solidifying agent. More specifically, it is intended to provide a starting material for a solidified soybean food (tofu (soybean curd) or tofa (soymilk pudding)) comprising the powdery soybean mixture as described above which contains 9 to 40 parts by mass of dextrin and 0.15 to 1.6 parts by mass of the alkali carbonate per 100 parts by mass of the soybean powder, and to use the powdery soybean mixture as described above as a starting material for a soybean drink. Thus, it becomes possible to provide a powdery soybean mixture and so on using the soybean powder obtained by milling dry soybeans from which highly nutritious tofu, tofa or a soybean drink having a good appearance and a favorable texture can be easily prepared by anyone at home, etc.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
It is intended to provide an inhibitor which inhibits a lachrymatory factor synthase occurring in onions of the existing variety. Moreover, it is intended to provide a means which is efficacious in preventing eye pain and tears in cooking/cutting onion thereby. A large number of lachrymatory factor synthase mutants have been developed and one which is capable of acting as an inhibitor of natural lachrymatory factor synthase is found out from them, thereby achieving the above object.
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