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1. (WO2012176281) COMPOSITION FOR WATER-SOLUBLE POWDER DISPERSION AND METHOD FOR PRODUCING SAME, AS WELL AS FOOD PRODUCT USING COMPOSITION FOR WATER-SOLUBLE POWDER DISPERSION
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2012/176281 International Application No.: PCT/JP2011/064162
Publication Date: 27.12.2012 International Filing Date: 21.06.2011
IPC:
A23L 1/00 (2006.01) ,A23L 1/20 (2006.01) ,A23L 1/32 (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
20
Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
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
32
Egg products
Applicants:
キユーピー株式会社 Kewpie Corporation [JP/JP]; 東京都渋谷区渋谷1丁目4番13号 4-13, Shibuya 1-chome, Shibuya-ku, Tokyo 1500002, JP (AllExceptUS)
佐々木 誠 SASAKI Makoto [JP/JP]; JP (UsOnly)
下橋 真人 SHIMOHASHI Masato [JP/JP]; JP (UsOnly)
Inventors:
佐々木 誠 SASAKI Makoto; JP
下橋 真人 SHIMOHASHI Masato; JP
Agent:
特許業務法人 田治米国際特許事務所 TAJIME & TAJIME; 神奈川県川崎市多摩区三田1-26-28 ニューウェル生田ビル201号室 Room No. 201, New-Well-Ikuta Bldg., 26-28, Mita 1-chome, Tama-ku, Kawasaki-shi, Kanagawa 2140034, JP
Priority Data:
Title (EN) COMPOSITION FOR WATER-SOLUBLE POWDER DISPERSION AND METHOD FOR PRODUCING SAME, AS WELL AS FOOD PRODUCT USING COMPOSITION FOR WATER-SOLUBLE POWDER DISPERSION
(FR) COMPOSITION POUR DISPERSION DE POUDRE HYDROSOLUBLE ET SON PROCÉDÉ DE PRODUCTION, AINSI QUE PRODUIT ALIMENTAIRE UTILISANT LA COMPOSITION POUR DISPERSION DE POUDRE HYDROSOLUBLE
(JA) 水溶性粉体成分分散組成物及びその製造方法、並びに水溶性粉体成分分散組成物を用いた食品
Abstract:
(EN) Provided is a composition that is added to a dish prepared from a food having a high water content, such as a vegetable or a boiled egg, in order to prevent syneresis from the dish, even a long time after the dish has been prepared. The composition is a composition for a water-soluble powder dispersion comprising an edible oil, water, protein, reduced starch saccharification product, and polysaccharide, wherein the edible oil and undissolved water-soluble powders are each dispersed, the total light transmittance (control: pure water, wavelength 390 nm, optical path length 5 mm) is between 13 and 35%, and the total light transmittance when the composition is in the form of a 1:3 dilution with water is between 0.1 and 12%.
(FR) L'invention porte sur une composition qui est ajoutée à un plat préparé à partir d'un aliment ayant une teneur en eau élevée, tel qu'un légume ou un œuf dur, afin d'empêcher la synérèse du plat, même longtemps après que le plat a été préparé. La composition est une composition pour une dispersion de poudre hydrosoluble comprenant une huile alimentaire, de l'eau, une protéine, un produit de saccharification d'amidon réduit et un polysaccharide, l'huile alimentaire et les poudres hydrosolubles non dissoutes étant chacune dispersées, la transmittance de lumière totale (témoin de référence : eau pure, longueur d'onde de 390 nm, longueur du trajet optique de 5 mm) étant comprise entre 13 et 35 % et la transmittance de lumière totale lorsque la composition est sous la forme d'une dilution à 1:3 avec de l'eau étant comprise entre 0,1 et 12 %.
(JA)  野菜や茹で卵などの高水分食材を用いた料理に配合することにより、料理の製造後に長時間が経過した場合においても料理からの離水を抑制できる組成物を提供する。この組成物は、食用油脂、水分、タンパク質、還元澱粉糖化物及び多糖を含有してなり、食用油脂と非溶解状態の水溶性粉体成分とがそれぞれ分散し、全光線透過率(対照:清水、波長390nm、光路長5mm)が13~35%、水で3倍に希釈した場合の全光線透過率が0.1~12%の水溶性粉体成分分散組成物である。
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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 Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AL, 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, RS, 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)
Also published as:
EP2724624JPWO2012176281