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1. (WO2010114120) METHOD FOR PRODUCING ENZYME-CONTAINING FOOD, AND ENZYME-CONTAINING FOOD
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2010/114120 International Application No.: PCT/JP2010/056069
Publication Date: 07.10.2010 International Filing Date: 02.04.2010
IPC:
A23L 1/00 (2006.01) ,A23L 1/30 (2006.01) ,A23L 3/36 (2006.01) ,A23L 3/44 (2006.01) ,A23B 7/14 (2006.01) ,A23L 1/212 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
29
Modifying nutritive qualities of foods; Dietetic products
30
containing additives
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
36
Freezing; Subsequent thawing; Cooling
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
40
by drying or kilning; Subsequent reconstitution
44
Freeze-drying
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7
Preservation or chemical ripening of fruit or vegetables
14
Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10119
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
212
Preparation of fruits or vegetables
Applicants:
桑 総一郎 KUWA, Soichiro [JP/JP]; JP (UsOnly)
小林 国治 KOBAYASHI, Kuniharu [JP/JP]; JP (UsOnly)
江間 崇夫 EMA, Takao [JP/JP]; JP (UsOnly)
児玉 裕之 KODAMA, Hiroyuki [JP/JP]; JP (UsOnly)
株式会社エフコム FCOM CO., LTD. [JP/JP]; 長野県安曇野市穂高北穂高2047-7 2047-7, Hotakakitahotaka, Azumino-shi, Nagano 3998302, JP (AllExceptUS)
Inventors:
桑 総一郎 KUWA, Soichiro; JP
小林 国治 KOBAYASHI, Kuniharu; JP
江間 崇夫 EMA, Takao; JP
児玉 裕之 KODAMA, Hiroyuki; JP
Agent:
特許業務法人SSINPAT SSINPAT PATENT FIRM; 東京都品川区西五反田七丁目13番6号 五反田山崎ビル6階 Gotanda Yamazaki Bldg. 6F, 13-6, Nishigotanda 7-chome, Shinagawa-ku, Tokyo 1410031, JP
Priority Data:
2009-08982802.04.2009JP
Title (EN) METHOD FOR PRODUCING ENZYME-CONTAINING FOOD, AND ENZYME-CONTAINING FOOD
(FR) PROCÉDÉ DE PRODUCTION D'UN ALIMENT CONTENANT UNE ENZYME, ET ALIMENT CONTENANT UNE ENZYME
(JA) 酵素含有食品の製造方法および酵素含有食品
Abstract:
(EN) A method for producing an enzyme-containing food, characterized by comprising an enzyme-introducing step for treating a starting food material under reduced pressure, bringing the material into contact with a liquid component containing an enzyme while maintaining the reduced pressure, and then elevating the pressure to thereby introduce the enzyme into the food material. Thus, it is possible to provide: a method for producing an enzyme-containing food whereby a food, which has a shape similar to a usual food and has been sufficiently softened or can be softened to a sufficient level, can be produced without cooking over a long time or repeatedly freezing and thawing; and an enzyme-containing food which is obtained by said method. It is also possible to provide useful enzyme-containing foods capable of exerting desired effects, such as a softened food, a food having elevated sweetness and a food having increased moisture content, by enzymatically altering components of starting food materials to form or increase useful components, without a need for cooking over a long time or the like.
(FR) Cette invention concerne un procédé de production d'un aliment contenant une enzyme, caractérisé en ce qu'il comporte une étape consistant à introduire une enzyme de traitement d'une matière première alimentaire sous pression réduite, en amenant d'abord la matière en contact avec un composant liquide contenant une enzyme tout en maintenant la pression réduite, puis en augmentant la pression pour introduire l'enzyme dans la matière alimentaire. L'invention permet d'obtenir un procédé de production d'un aliment contenant une enzyme, l'aliment, qui a une forme similaire à l'aliment habituel et qui est suffisamment ramolli ou qui peut être suffisamment ramolli, pouvant être produit sans être cuit sur une longue durée ou congelé puis décongelé ; et un aliment contenant une enzyme obtenue par ledit procédé. L'invention permet également d'obtenir des aliments utiles contenant des enzymes capables de produire les effets souhaités, par exemple des aliments ramollis, des aliments à saveur sucrée élevée et des aliments à humidité accrue, en modifiant les composants des matières premières alimentaires au moyen d'enzymes de manière à obtenir ou à augmenter les composants utiles sans nécessiter de cuisson sur une longue durée ou autre procédure semblable.
(JA)  本発明の酵素含有食品の製造方法は、原料食材を減圧処理し、減圧状態を保ちながら、酵素を含有する液体成分と接触させ、次いで昇圧することにより食材内部に酵素を導入する酵素導入工程を有することを特徴としている。 本発明によれば、長時間の加熱調理や、凍結・解凍の反復を伴うことなく、通常の食品と同等の形状を有し、かつ十分に軟化したか、または十分な軟化を達成し得る食品を製造し得る、酵素含有食品の製造方法、および該製造方法によって得られる酵素含有食品を提供することができる。 また、本発明によれば、酵素の作用により、原料食材の成分を変化して、有用な成分を生成あるいは増加させることにより、長時間の加熱調理などを伴うことなく、軟化された食品、甘みが高められた食品、含水率が高められた食品など所望の効果をもたらす有用な酵素含有食品を提供することができる。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (EPO) (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)