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公开(公告)号：EP2876139A4
公开(公告)日：2016-03-16
申请号：EP13820225
申请日：2013-07-17
发明人： YASUMATSU YOSHIE , SAITO YUKI , ASON KENICHI
CPC分类号： A23L5/43 , A23L31/15 , A23V2002/00 , A23V2200/044 , C09B61/00 , A23V2250/2104 , A23V2250/218
摘要： [Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt% or more of a peptide, 5 wt% or more of RNA, 4 wt% or less of free amino acid, and preferably further containing 15 wt% or more of dietary fiber.
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公开(公告)号：EP2749179A4
公开(公告)日：2015-03-11
申请号：EP12827062
申请日：2012-08-21
发明人： YASUMATSU YOSHIE , KODERA HIROKO , ASON KENICHI
IPC分类号： A23L1/28 , A23C19/08 , A23F5/24 , A23G1/00 , A23G1/30 , A23G1/42 , A23G1/48 , A23L1/187 , A23L1/19 , A23L1/22 , A23L1/221 , A23L1/23 , A23L1/24 , A23L1/30 , A23L1/39 , A23L2/56
CPC分类号： A23L1/221 , A23G1/423 , A23G1/48 , A23L2/56 , A23L23/00 , A23L27/24 , A23L27/60 , A23L27/88 , A23L33/145
摘要： The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt% or more, an RNA content of 5 wt% or more, a free amino acid content of 4 wt% or less, and more preferably having a dietary fiber content of 15 wt% or more is added in an appropriate amount to the common processed food and drink.
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公开(公告)号：EP3170398A4
公开(公告)日：2018-02-28
申请号：EP15822274
申请日：2015-07-15
发明人： NAKAO EIJI , YASUMATSU YOSHIE , ASON KENICHI
摘要： [Problem] To produce, with a method that is low-cost and has a low environmental impact, a cloudiness-inhibiting agent that is highly safe and has no taste which has a cloudiness-inhibiting effect in a tea beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after removing useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugation to obtain a supernatant. This fraction has an amount of RNA content per solid content of the yeast extract of at least 50 wt%, dietary fiber content of at least 5 wt%, and protein content of at least 10 wt%. Mannan content is at least 60 wt% of the dietary fiber. This fraction can be used to inhibit cloudiness for a tea beverage.
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公开(公告)号：EP3141131A4
公开(公告)日：2018-01-03
申请号：EP15789057
申请日：2015-05-07
发明人： NAKAO EIJI , YASUMATSU YOSHIE , ASON KENICHI
CPC分类号： A23L3/37 , A23L2/38 , A23L2/42 , A23L2/70 , A23L2/84 , A23L3/3571 , A23L3/365 , A23L33/145 , A23V2002/00
摘要： [Problem] To manufacture an antiflocculation/settling agent with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15wt% RNA content per solid content, at least 10 wt% dietary fiber content, and at least 15 wt% protein content, and mannan makes up at least 50 wt% of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.
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