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公开(公告)号：US20180317533A1
公开(公告)日：2018-11-08
申请号：US16035073
申请日：2018-07-13
发明人： Masaki Ohike
IPC分类号： A23L27/18 , A23L25/00 , A23L29/212 , A23L29/269 , A23L5/30
CPC分类号： A23L27/18 , A23L5/30 , A23L25/00 , A23L25/20 , A23L27/00 , A23L27/60 , A23L29/212 , A23L29/27 , A23V2002/00 , A23V2200/244 , A23V2250/5086 , A23V2250/5118 , A23V2300/31
摘要： A spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle α of 20°
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公开(公告)号：US20210059285A1
公开(公告)日：2021-03-04
申请号：US16959988
申请日：2018-12-14
发明人： Masaki Ohike
IPC分类号： A23L27/10 , A23L27/16 , A23L15/00 , A23L29/269 , A23L29/238 , A23L29/256 , A23L29/212
摘要： To provide an ingredient-containing seasoning having an egg flavor and a creamy texture without a quality deterioration due to emulsification with oil and fat which is peculiar to an emulsified seasoning such as a conventional egg flavor seasoning. The seasoning contains an egg yolk, acetic acid, and an ingredient, has a viscosity of 700 mPa·s or more and 5000 mPa·s at 20° C., has a content ratio of the egg yolk more than 1 mass % and 18 mass % or less, and has an oil/fat content of 10 mass % or less with respect to the entire seasoning.
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公开(公告)号：US11317644B2
公开(公告)日：2022-05-03
申请号：US16035165
申请日：2018-07-13
发明人： Masaki Ohike
摘要： A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.
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公开(公告)号：US20190208804A1
公开(公告)日：2019-07-11
申请号：US16354988
申请日：2019-03-15
发明人： Masaki Ohike
CPC分类号： A23L23/00 , A23L19/03 , A23L27/00 , A23L27/105 , A23L27/18 , A23L27/80 , A23V2002/00 , A23V2250/022 , A23V2250/21
摘要： A liquid condiment includes a seasoning liquid, a solid ingredient including one or more dried vegetables that are immersed and swollen in the seasoning liquid, and one or more selected from the group consisting of vinegar, a fruit juice, a flavoring oil, a flavor, and a spice extract. The liquid condiment includes 0 to 30% by mass of the swollen vegetables having a size of 0.5 mm or more and less than 3 mm, 0 to 60% by mass of the swollen vegetables having a size of 3 mm or more and less than 8 mm, and 0 to 30% by mass of the swollen vegetables having a size of 8 mm or more and less than 20 mm. The total amount of the swollen vegetables having a size of 0.5 mm or more and less than 20 mm is 5 to 60% by mass.
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公开(公告)号：US20190014804A1
公开(公告)日：2019-01-17
申请号：US16035165
申请日：2018-07-13
发明人： Masaki Ohike
摘要： A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.
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公开(公告)号：US20220022495A1
公开(公告)日：2022-01-27
申请号：US17497008
申请日：2021-10-08
发明人： Masaki Ohike
摘要： A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa·s or lower at 20° C., 5,000 mPa·s or lower at 5° C., and 3,400 mPa·s or lower at 50° C.
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