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公开(公告)号：EP3338564A1
公开(公告)日：2018-06-27
申请号：EP16837195.3
申请日：2016-08-20
发明人： KONDA, Takashi , SATO, Yasuharu , TOYOIZUMI, Satoshi , ONODERA, Makoto , YAMASAKI, Hiroki , SHIMA, Yuri , MIHARA, Hiroyasu , OKUDA, Eiji , TAKESONO, Minami , NAKAMURA, Kyousuke , FUJITA, Yusuke , IWAI, Kazumi , SATO, Yudai
IPC分类号： A23L29/269 , A23L2/00 , A23L27/00 , A23L35/00
CPC分类号： A23L2/00 , A23L27/00 , A23L29/269 , A23L35/00
摘要： An object of the present invention is to provide a dispersion stabilizer that has an effect of improving or stabilizing the dispersibility of solids insoluble in aqueous media and/or liquid components immiscible therewith. The above object can be achieved by a dispersion stabilizer comprising welan gum.
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公开(公告)号：EP1210880A1
公开(公告)日：2002-06-05
申请号：EP99951111.6
申请日：1999-10-28
发明人： INOUE, Maki , IWAI, Kazumi , OJIMA, Naoto , KAWAI, Takuya , KAWAMOTO, Mitsumi , KURIBI, Shunsuke , SAKAGUCHI, Miho , SASAKI, Chie , SHIZU, Kazuhito , SHINGURYOU, Mariko , HIRAO, Kazutaka , FUJII, Miki , MORITA, Yoshito , YASUNAMI, Nobuhara , YOSHIFUJI, Junko
IPC分类号： A23L1/236
CPC分类号： A23G3/42 , A23C9/1307 , A23C9/1522 , A23C9/156 , A23C11/04 , A23F3/163 , A23F3/30 , A23F5/243 , A23G4/10 , A23G9/34 , A23J3/04 , A23J3/16 , A23J3/18 , A23L2/60 , A23L13/428 , A23L15/00 , A23L27/37 , A23L27/60 , A23L27/63 , A23V2002/00 , Y10S426/804 , A23V2250/264 , A23V2250/28 , A23V2250/606 , A23V2250/636 , A23V2250/262 , A23V2250/624 , A23V2250/044
摘要： Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.
摘要翻译： 三氯蔗糖是一种高强度甜味剂的新用途。 包含三氯半乳蔗糖的组合物包括：基于三氯半乳蔗糖的特征具有优异甜味品质的甜味剂组合物; 有掩盖不愉快气味和不愉快味道的食物; 高性能食品组合物（粘性食品组合物，凝胶食品组合物，乳化食品组合物）; 口味改善的食物; 防腐剂和改善口感品质的食品; 和风味改善的风味组合物。 作为甜味改善剂，臭味/不愉快味道遮蔽剂，风味改良剂，功能改进剂（粘度，凝胶化性，乳化性），味道特性改良剂和风味改良剂/增强剂的新型三氯蔗糖的新用途。
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公开(公告)号：EP1210880A8
公开(公告)日：2002-09-04
申请号：EP99951111.6
申请日：1999-10-28
发明人： INOUE, Maki , IWAI, Kazumi , OJIMA, Naoto , KAWAI, Takuya , KAWAMOTO, Mitsumi , KURIBI, Shunsuke , SAKAGUCHI, Miho , SASAKI, Chie , SHIZU, Kazuhito , SHINGURYOU, Mariko , HIRAO, Kazutaka , FUJII, Miki , MORITA, Yoshito , YASUNAMI, Nobuhara , YOSHIFUJI, Junko
IPC分类号： A23L1/236
CPC分类号： A23G3/42 , A23C9/1307 , A23C9/1522 , A23C9/156 , A23C11/04 , A23F3/163 , A23F3/30 , A23F5/243 , A23G4/10 , A23G9/34 , A23J3/04 , A23J3/16 , A23J3/18 , A23L2/60 , A23L13/428 , A23L15/00 , A23L27/37 , A23L27/60 , A23L27/63 , A23V2002/00 , Y10S426/804 , A23V2250/264 , A23V2250/28 , A23V2250/606 , A23V2250/636 , A23V2250/262 , A23V2250/624 , A23V2250/044
摘要： Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.
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公开(公告)号：EP3360426A1
公开(公告)日：2018-08-15
申请号：EP16853779.3
申请日：2016-10-07
发明人： NAKAJIMA, Kohei , TOYOIZUMI, Satoshi , OKUDA, Eiji , SAGA, Masaharu , YAMASAKI, Hiroki , IWAI, Kazumi , KAWASHIMA, Dai , HARA, Daizo
CPC分类号： A23L29/271 , A23L5/00 , A23L9/10 , A23L15/00 , A23L23/00 , A23L29/20 , A23V2002/00
摘要： An object of the present invention is to provide a protein-containing food having a smooth, grittiness-free texture without aggregation or roughness of the protein, even after severe sterilization such as retort sterilization.
The object of the present invention is achieved by a protein aggregation inhibitor comprising welan gum.-
5.发明公开PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN 审中-公开DEXTRINHALTIGE VERARBEITETE LEBENSMITTELZUSAMMENSETZUNG
公开(公告)号：EP2177111A1
公开(公告)日：2010-04-21
申请号：EP08790827.3
申请日：2008-07-02
发明人： HOSOMI, Tomohiro , MITSUNAGA, Kenshi , IWAI, Kazumi , TOMITA, Chihiro , ITO, Daisaku , KONDA, Takashi , MURAMORI, Kyoko , OSHITA, Juri , HIRAI, Chiharu , NAGAYASU, Keiko , WADA, Satoru , TOYOIZUMI, Satoshi , FUJITA, Yasuyuki , NAKAJIMA, Kohei , MARUOKA, Hirokazu , MIYAWAKI, Aya
CPC分类号： A23D7/0056 , A23C9/137 , A23C13/12 , A23C20/00 , A23D7/0053 , A23G3/42 , A23G9/34 , A23L2/02 , A23L2/52 , A23L9/10 , A23L9/20 , A23L13/426 , A23L21/10 , A23L23/00 , A23L27/60 , A23L29/212 , A23L29/35 , A23L33/20 , A23V2002/00 , A23V2200/124 , A23V2250/5114
摘要： The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm 2 or more as measured after being dissolved in distilled water at 80°C to prepare a 30 wt% aqueous solution of the dextrin, and then being allowed to stand at 5°C for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25°C to prepare a 30 wt% aqueous solution of the dextrin, and then being allowed to stand at 25°C for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm 2 ) as measured after being dissolved in distilled water at 80°C to prepare a 30 wt% aqueous solution of the dextrin, and then being allowed to stand at 5°C for 24 hours, and B: a gel strength (N/cm 2 ) as measured after being dissolved in distilled water at 25°C to prepare a 30 wt% aqueous solution of the dextrin, and then being allowed to stand at 5°C for 24 hours. Examples of the processed food or beverage composition to which the present invention is directed include: fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fat tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods which are prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages.
摘要翻译： 本发明涉及含有以下特征（a）〜（d）的糊精的加工食品或饮料组合物：（a）糊精的蓝色值在0.4〜1.2的范围内，（b）具有凝胶强度 在80℃下溶解于蒸馏水中后测定为4N / cm 2以上，以制备30重量％的糊精水溶液，然后在5℃下放置24小时，（c）具有 在25℃下溶解于蒸馏水中后测定的粘度为100mPa·s以下，制备30重量％糊精水溶液，然后在25℃下放置5分钟; 和（d）以下凝胶强度A和B的比例（A / B）为2以下：A：在80℃下溶解于蒸馏水后测定的凝胶强度（N / cm 2），制备 30重量％的糊精水溶液，然后在5℃下放置24小时，B：在25℃下溶解于蒸馏水中后测定的凝胶强度（N / cm 2），制备 30重量％的糊精水溶液，然后在5℃下放置24小时。 本发明涉及的加工食品或饮料组合物的实例包括：脂肪组织替代品; 使用脂肪组织替代品代替脂肪组织制备的加工肉类食品; 类似乳液的食物; 乳液食品; 类似芝士的食物; 使用奶酪样食物代替奶酪制成的加工食品; 糖糖果 和饮料。
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公开(公告)号：EP1210880B8
公开(公告)日：2009-06-03
申请号：EP99951111.6
申请日：1999-10-28
发明人： INOUE, Maki , IWAI, Kazumi , OJIMA, Naoto , KAWAI, Takuya , KAWAMOTO, Mitsumi , KURIBI, Shunsuke , SAKAGUCHI, Miho , SASAKI, Chie , SHIZU, Kazuhito , SHINGURYOU, Mariko , HIRAO, Kazutaka , FUJII, Miki , MORITA, Yoshito , YASUNAMI, Nobuharu , YOSHIFUJI, Junko
CPC分类号： A23G3/42 , A23C9/1307 , A23C9/1522 , A23C9/156 , A23C11/04 , A23F3/163 , A23F3/30 , A23F5/243 , A23G4/10 , A23G9/34 , A23J3/04 , A23J3/16 , A23J3/18 , A23L2/60 , A23L13/428 , A23L15/00 , A23L27/37 , A23L27/60 , A23L27/63 , A23V2002/00 , Y10S426/804 , A23V2250/264 , A23V2250/28 , A23V2250/606 , A23V2250/636 , A23V2250/262 , A23V2250/624 , A23V2250/044
摘要： Novel utilization of sucralose which is a sweetener having a high sweetness. Compositions containing sucralose including: sweet compositions having excellent sweetness qualities based on the characteristics of sucralose; food compositions having masked offensive smell/offensive taste; functional food compositions (viscous food compositions, gelling food compositions, emulsifiable food compositions); food compositions with improved flavor; preservatives and food compositions with improved taste characteristics; and perfume compositions having improved flavor. Novel utilization of sucralose as a sweetness improver, a masking agent for offensive smell/offensive taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.
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公开(公告)号：EP1210880B1
公开(公告)日：2008-12-31
申请号：EP99951111.6
申请日：1999-10-28
发明人： INOUE, Maki , IWAI, Kazumi , OJIMA, Naoto , KAWAI, Takuya , KAWAMOTO, Mitsumi , KURIBI, Shunsuke , SAKAGUCHI, Miho , SASAKI, Chie , SHIZU, Kazuhito , SHINGURYOU, Mariko , HIRAO, Kazutaka , FUJII, Miki , MORITA, Yoshito , YASUNAMI, Nobuhara , YOSHIFUJI, Junko
CPC分类号： A23G3/42 , A23C9/1307 , A23C9/1522 , A23C9/156 , A23C11/04 , A23F3/163 , A23F3/30 , A23F5/243 , A23G4/10 , A23G9/34 , A23J3/04 , A23J3/16 , A23J3/18 , A23L2/60 , A23L13/428 , A23L15/00 , A23L27/37 , A23L27/60 , A23L27/63 , A23V2002/00 , Y10S426/804 , A23V2250/264 , A23V2250/28 , A23V2250/606 , A23V2250/636 , A23V2250/262 , A23V2250/624 , A23V2250/044
摘要： Novel utilization of sucralose which is a sweetener having a high sweetness. Compositions containing sucralose including: sweet compositions having excellent sweetness qualities based on the characteristics of sucralose; food compositions having masked offensive smell/offensive taste; functional food compositions (viscous food compositions, gelling food compositions, emulsifiable food compositions); food compositions with improved flavor; preservatives and food compositions with improved taste characteristics; and perfume compositions having improved flavor. Novel utilization of sucralose as a sweetness improver, a masking agent for offensive smell/offensive taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.
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