-
公开(公告)号：JP2006254746A
公开(公告)日：2006-09-28
申请号：JP2005074320
申请日：2005-03-16
申请人： Taiyo Corp , 大洋香料株式会社
发明人： NAKADE KEIICHI
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a preparation by which such a condition that pulp of fruits is uniformly scattered in a preparation without using a thickener when produced or even after charged. SOLUTION: The method for producing a preparation comprises the following processes: a process of adding agar solution to fruit juice containing pulp to prepare the preparation; a process of heat-sterilizing the prepared preparation obtained in the preparing process; a process of cooling the sterilized preparation down to 5-40°C; a process of charging the cooled preparation; and a process of crushing the cooled preparation in the cooling process so as to generate microgel. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译： 待解决的问题：提供一种制备方法，该制备方法是在生产时或甚至在充电后使果实的纸浆均匀地散布在制剂中而不使用增稠剂的情况下。 解决方案：制备制剂的方法包括以下过程：将琼脂溶液加入到含果汁的纸浆中以制备所述制剂的方法; 对制备过程中得到的制剂进行热灭菌的方法; 将灭菌制剂冷却至5-40℃的方法; 对冷却后的制剂进行充电的过程; 以及在冷却过程中粉碎冷却的制剂以产生微凝胶的方法。 版权所有（C）2006，JPO＆NCIPI
-
公开(公告)号：JP2012196191A
公开(公告)日：2012-10-18
申请号：JP2011064055
申请日：2011-03-23
申请人： Taiyo Corp , 大洋香料株式会社
发明人： UMEZAWA JUNYA , SAKAKI TOMOKO , OGURI MASAYA , NAKADE KEIICHI
摘要： PROBLEM TO BE SOLVED: To provide a taste material capable of improving unity of the whole flavors in various flavors of a processed food or the like by being added to the processed food or a beverage, and to provide a method for producing the same.SOLUTION: The taste material is obtained by heat-treating a mixture of (A) a fermented product of a tomato-processed material obtained by fermenting the tomato-processed material with vegetable lactic acid bacteria with (B) a milk serum of a fermented milk, obtained by removing curd from a fermented milk obtained by subjecting lactic raw material containing casein to lactic fermentation, and contains furfural and furfuryl alcohol. In a peak area of a chromatogram when the taste material is analyzed by a GC/MS method, the area ratio (Ap/Bp) of the peak area (Ap) of the furfural to the peak area (Bp) of the furfuryl alcohol is 0.7-5.0.
摘要翻译： 待解决的问题：提供能够通过加入到加工食品或饮料中来提高加工食品等的各种口味的整体味道的一致性的味道材料，并提供一种生产方法 相同。 ＆lt; P＆gt;解决方案：通过将（A）将经番茄加工的材料与植物乳酸菌发酵得到的番茄加工材料的发酵产物与（B） 通过从含有酪蛋白的乳酸原料进行乳酸发酵而得到的发酵乳除去凝乳而得到的发酵乳，并含有糠醛和糠醇。 在通过GC / MS法分析味道材料时的色谱峰面积中，糠醛的峰面积（Ap）与糠醇的峰面积（Bp）的面积比（Ap / Bp）为 0.7-5.0。 版权所有（C）2013，JPO＆INPIT
-
搜索结果
2 条记录 (耗时 0.021 秒)
