Processing

Please wait...

PATENTSCOPE will be unavailable a few hours for maintenance reason on Saturday 31.10.2020 at 7:00 AM CET
Settings

Settings

Goto Application

1. WO2019049915 - EMULSIFIED SEASONING AND METHOD FOR MANUFACTURING SAME

Publication Number WO/2019/049915
Publication Date 14.03.2019
International Application No. PCT/JP2018/032954
International Filing Date 06.09.2018
IPC
A23L 27/60 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
A23L 11/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
11Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates
CPC
A23L 11/05
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
11Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates
05Mashed or comminuted pulses or legumes; Products made therefrom
A23L 19/01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
01Instant products; Powders; Flakes; Granules
A23L 19/07
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
03consisting of whole pieces or fragments without mashing the original pieces
07Fruit waste products, e.g. from citrus peel or seeds
A23L 2/06
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
04Extraction of juices
06from citrus fruits
A23L 25/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
A23L 27/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
10Natural spices, flavouring agents or condiments; Extracts thereof
Applicants
  • 株式会社Mizkan Holdings MIZKAN HOLDINGS CO., LTD. [JP]/[JP]
Inventors
  • 柴田 恵理 SHIBATA, Eri
Agents
  • 特許業務法人アルガ特許事務所 THE PATENT CORPORATE BODY ARUGA PATENT OFFICE
Priority Data
2017-17383011.09.2017JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) EMULSIFIED SEASONING AND METHOD FOR MANUFACTURING SAME
(FR) ASSAISONNEMENT ÉMULSIFIÉ ET SON PROCÉDÉ DE FABRICATION
(JA) 乳化調味料及びその製造方法
Abstract
(EN)
The present invention addresses the problem of providing an emulsified seasoning and a method for manufacturing the same, the emulsified seasoning being manufactured using beans or seeds having a moisture content of 50% or less, an oil/fat, an organic acid, and water, and the emulsified seasoning having enhanced heat resistance and stability during storage in a chilled temperature zone. An emulsified seasoning for chilled storage and/or heat cooking, containing bean or seed-derived food particles having a moisture content of 50% by mass or less, an oil/fat, an organic acid, and water, wherein the emulsified seasoning for chilled storage and/or heat cooking is characterized in that (1) the solid content thereof is 10% by mass to 98% by mass, (2) the total oil/fat ratio thereof is 10% by mass to 60% by mass, (3) the mode diameter thereof is 0.3 µm to 100 µm, (4) the moisture content thereof is 20% by mass to 80% by mass, and (5) the measured viscosity thereof measured by a B-type viscometer at a measurement temperature of 20°C is 4000 mPa∙s or greater.
(FR)
La présente invention aborde le problème de la fourniture d'un assaisonnement émulsifié et son procédé de fabrication, l'assaisonnement émulsifié étant fabriqué au moyen de grains ou de graines ayant une teneur en humidité de 50 % ou moins, une huile/graisse, un acide organique et de l'eau, et l'assaisonnement émulsifié ayant une résistance à la chaleur et une stabilité améliorées pendant le stockage dans une zone à température refroidie. Un assaisonnement émulsifié pour le stockage réfrigéré et/ou la cuisson à la chaleur, contenant des particules alimentaires dérivées de grains ou de graines ayant une teneur en humidité de 50 % en masse ou moins, une huile/graisse, un acide organique et de l'eau, l'assaisonnement émulsifié pour le stockage réfrigéré et/ou la cuisson à la chaleur étant caractérisé en ce que (1) la teneur en solides de celui-ci est de 10 % en masse à 98 % en masse, (2) le rapport huile/graisse total de celui-ci est de 10 % en masse à 60 % en masse, (3) le diamètre de mode de celui-ci est de 0,3 µm à 100 µm, (4) la teneur en humidité de celui-ci est de 20 % en masse à 80 % en masse, et (5) la viscosité mesurée de celui-ci mesurée par un viscosimètre de type B à une température de mesure de 20 °C est de 4 000 mPa∙s ou plus.
(JA)
水分含量50%以下の豆類又は種実類と油脂と有機酸と水を用いて製造したチルド温度帯における保管時の安定性及び耐熱性が向上した乳化調味料及びその製造方法の提供。 水分含量50質量%以下の豆類又は種実類由来の食品微粒子、油脂、有機酸及び水を含有するチルド保管用及び/又は加熱料理用乳化調味料であって、 (1)固形分の含有量が10質量%以上98質量%以下、 (2)全油脂分割合が10質量%以上60質量%以下、 (3)モード径が0.3μm以上100μm以下、 (4)水分の含有量が20質量%以上80質量%以下、及び (5)B型粘度計による測定温度20℃の粘度測定値が4000mPa・s以上、 であることを特徴とするチルド保管用及び/又は加熱料理用乳化調味料。
Also published as
Latest bibliographic data on file with the International Bureau