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1. WO2020090608 - PRODUCTION METHOD FOR OIL/FAT COMPOSITION, PRODUCTION METHOD FOR EDIBLE OIL/FAT COMPOSITION, FOOD PRODUCTION METHOD, FOOD SWEETNESS-ENHANCING METHOD, AND FOOD SWEETNESS-ENHANCING COMPOSITION

Publication Number WO/2020/090608
Publication Date 07.05.2020
International Application No. PCT/JP2019/041655
International Filing Date 24.10.2019
IPC
A23C 9/13 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
13using additives
A23F 5/24 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
24Extraction of coffee; Coffee extracts; Making instant coffee
A23L 9/20 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
9Puddings; Cream substitutes; Preparation or treatment thereof
20Cream substitutes
A23L 23/00 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
23Soups; Sauces; Preparation or treatment thereof
A23L 27/20 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
20Synthetic spices, flavouring agents or condiments
A23D 9/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
Applicants
  • 株式会社J-オイルミルズ J-OIL MILLS, INC. [JP]/[JP]
Inventors
  • 松澤  俊 MATSUZAWA Shun
  • 境野 眞善 SAKAINO Masayoshi
  • 辻  美咲 TSUJI Misaki
  • 徳地 隆宏 TOKUCHI Takahiro
  • 佐野 貴士 SANO Takashi
Agents
  • 特許業務法人創成国際特許事務所 SATO & ASSOCIATES
Priority Data
2018-20613231.10.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) PRODUCTION METHOD FOR OIL/FAT COMPOSITION, PRODUCTION METHOD FOR EDIBLE OIL/FAT COMPOSITION, FOOD PRODUCTION METHOD, FOOD SWEETNESS-ENHANCING METHOD, AND FOOD SWEETNESS-ENHANCING COMPOSITION
(FR) PROCÉDÉ DE FABRICATION DE COMPOSITION DE GRAISSE, PROCÉDÉ DE FABRICATION DE COMPOSITION DE GRAISSE ALIMENTAIRE, PROCÉDÉ DE FABRICATION D’ALIMENT, PROCÉDÉ D’AUGMENTATION DU GOÛT SUCRÉ D’ALIMENT, ET COMPOSITION POUR AUGMENTATION DU GOÛT SUCRÉ D’ALIMENT
(JA) 油脂組成物の製造方法、食用油脂組成物の製造方法、食品の製造方法、食品の甘味増強方法、及び食品の甘味増強用組成物
Abstract
(EN)
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the carotenoids in the edible oil/fat are broken down. Ideally, the carotenoids are at least one type selected from the group consisting of: β-carotene, α-carotene, retinol, lutein, canthaxanthin, β-cryptoxanthin, bixin, norbixin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crocin, crocetin, and capsanthin.
(FR)
L’invention fournit une substance alimentaire excellente en termes d’effet augmentant le goût sucré. Le procédé de fabrication de composition de graisse de l’invention est caractéristique en ce qu’il inclut une étape au cours de laquelle un caroténoïde est ajouté à une graisse alimentaire, et une étape au cours de laquelle ledit caroténoïde est dégradé dans ladite graisse alimentaire. De préférence, ledit caroténoïde consiste en un ou plusieurs éléments choisis dans un groupe constitué d’un β-carotène, d’un α-carotène, d’un rétinol, d’une lutéine, d’une canthaxanthine, d’une β-cryptoxanthine, d’une bixine, d’une norbixine, d’une astaxanthine, d’une zéaxanthine, d’une fucoxanthine, d’une violaxanthine, d’un lycopène, d’une crocine, d’une crocétine et d’une capsanthine.
(JA)
甘味を増強する効果に優れた食用素材を提供する。 この油脂組成物の製造方法は、食用油脂にカロテノイドを添加する工程と、前記食用油脂中の前記カロテノイドを分解する工程を含むことを特徴とする。前記カロテノイドは、β-カロテン、α-カロテン、レチノール、ルテイン、カンタキサンチン、β-クリプトキサンチン、ビキシン、ノルビキシン、アスタキサンチン、ゼアキサンチン、フコキサンチン、ビオラキサンチン、リコピン、クロシン、クロセチン、及びカプサンチンからなる群から選ばれた1種又は2種以上であることが好ましい。
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