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.
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.
C12N 5/00 - Cellules non différenciées humaines, animales ou végétales, p. ex. lignées cellulairesTissusLeur culture ou conservationMilieux de culture à cet effet
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
3.
BATTER OR FOOD PRODUCT OBTAINED BY BAKING SAID BATTER, AND METHOD FOR MANUFACTURING SAME
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.
A21D 13/24 - Produits partiellement ou complètement enrobés enrobés après cuisson
A21D 13/32 - Garnis ou à garnir garnis ou à garnir après cuisson, p. ex. sandwichs
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23G 9/48 - Produits composites, p. ex. en couches, enrobés, fourrés
A23L 11/60 - Boissons à base de légumineuses, p. ex. boissons à base de lupin
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.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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
17.
COMPOSITION FOR BASAL MEDIUM FOR ANIMAL CELL CULTURE
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.
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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
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.
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.
A23L 27/40 - Sels de tableSubstituts diététiques du sel
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
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.
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.
A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/40 - Sels de tableSubstituts diététiques du sel
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).
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.
G01N 27/76 - Recherche ou analyse des matériaux par l'emploi de moyens électriques, électrochimiques ou magnétiques en recherchant des variables magnétiques des fluides par recherche de la susceptibilité
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23P 10/30 - Mise en capsules de particules, p. ex. additifs alimentaires
B01J 13/02 - Fabrication de microcapsules ou de microbilles
G01N 15/00 - Recherche de caractéristiques de particulesRecherche de la perméabilité, du volume des pores ou de l'aire superficielle effective de matériaux poreux
G01N 15/10 - Recherche de particules individuelles
G01N 15/1031 - Recherche de particules individuelles en mesurant des effets électriques ou magnétiques
B01J 13/04 - Fabrication de microcapsules ou de microbilles par des procédés physiques, p. ex. séchage, pulvérisation
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).
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.
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.
B01J 13/04 - Fabrication de microcapsules ou de microbilles par des procédés physiques, p. ex. séchage, pulvérisation
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
A23L 3/00 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
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).
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
C12P 19/00 - Préparation de composés contenant des radicaux saccharide
C13B 10/02 - Extraction de jus par pression de la canne à sucre ou des matières analogues, p. ex. du sorgho à sucre
30.
Method for producing yeast extract, yeast extract obtained thereby, seasoning composition, and food
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.
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
C12P 1/02 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des champignons
A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
C12P 7/46 - Acides dicarboxyliques ayant au plus quatre atomes de carbone, p. ex. acide fumarique, acide maléique
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.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
A23L 27/21 - Épices, agents aromatiques ou condiments synthétiques contenant des acides aminés
A23L 27/23 - Épices, agents aromatiques ou condiments synthétiques contenant des nucléotides
32.
Flavor improvement method for yeast cells and food quality improving agent
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.
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.
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.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23C 21/02 - Petit-laitPréparations à base de petit-lait contenant des micro-organismes ou des enzymes, ou traités à l'aide de ceux-ci
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
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.
C12P 1/02 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des champignons
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A23L 27/22 - Épices, agents aromatiques ou condiments synthétiques contenant des acides aminés contenant des acides glutamiques
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.
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).
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
Produits et 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).
