METHOD FOR IMPROVING FLAVOR OF FOOD
Provided is a technology for improving the flavor of food. The flavor of food is improved by adding the following ingredient (A):(A) a cell wall-containing fraction of a gram-positive bacterium.
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YAHAGI, Daiki USAMI, Riku HIRATANI, Moe HAYASHI, Kazuyuki TAJIMA, Yoshinori MIZUNO, Masaki KURODA, Motonaka SEKI, Toshihito TOYAZAKI, Miku SUZUKI, Masashi |
| description | Provided is a technology for improving the flavor of food. The flavor of food is improved by adding the following ingredient (A):(A) a cell wall-containing fraction of a gram-positive bacterium. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP4381961A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP4381961A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP4381961A13</originalsourceid><addsrcrecordid>eNrjZFD2dQ3x8HdRcPMPUvD0DQjyD_P0c1dw83EMAwr4uwHF_V14GFjTEnOKU3mhNDeDgptriLOHbmpBfnxqcUFicmpeakm8a4CJsYWhpZmho6ExEUoADfQiPA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR IMPROVING FLAVOR OF FOOD</title><source>esp@cenet</source><creator>YAHAGI, Daiki ; USAMI, Riku ; HIRATANI, Moe ; HAYASHI, Kazuyuki ; TAJIMA, Yoshinori ; MIZUNO, Masaki ; KURODA, Motonaka ; SEKI, Toshihito ; TOYAZAKI, Miku ; SUZUKI, Masashi</creator><creatorcontrib>YAHAGI, Daiki ; USAMI, Riku ; HIRATANI, Moe ; HAYASHI, Kazuyuki ; TAJIMA, Yoshinori ; MIZUNO, Masaki ; KURODA, Motonaka ; SEKI, Toshihito ; TOYAZAKI, Miku ; SUZUKI, Masashi</creatorcontrib><description>Provided is a technology for improving the flavor of food. The flavor of food is improved by adding the following ingredient (A):(A) a cell wall-containing fraction of a gram-positive bacterium.</description><language>eng ; fre ; ger</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240612&DB=EPODOC&CC=EP&NR=4381961A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25555,76308</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240612&DB=EPODOC&CC=EP&NR=4381961A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAHAGI, Daiki</creatorcontrib><creatorcontrib>USAMI, Riku</creatorcontrib><creatorcontrib>HIRATANI, Moe</creatorcontrib><creatorcontrib>HAYASHI, Kazuyuki</creatorcontrib><creatorcontrib>TAJIMA, Yoshinori</creatorcontrib><creatorcontrib>MIZUNO, Masaki</creatorcontrib><creatorcontrib>KURODA, Motonaka</creatorcontrib><creatorcontrib>SEKI, Toshihito</creatorcontrib><creatorcontrib>TOYAZAKI, Miku</creatorcontrib><creatorcontrib>SUZUKI, Masashi</creatorcontrib><title>METHOD FOR IMPROVING FLAVOR OF FOOD</title><description>Provided is a technology for improving the flavor of food. The flavor of food is improved by adding the following ingredient (A):(A) a cell wall-containing fraction of a gram-positive bacterium.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD2dQ3x8HdRcPMPUvD0DQjyD_P0c1dw83EMAwr4uwHF_V14GFjTEnOKU3mhNDeDgptriLOHbmpBfnxqcUFicmpeakm8a4CJsYWhpZmho6ExEUoADfQiPA</recordid><startdate>20240612</startdate><enddate>20240612</enddate><creator>YAHAGI, Daiki</creator><creator>USAMI, Riku</creator><creator>HIRATANI, Moe</creator><creator>HAYASHI, Kazuyuki</creator><creator>TAJIMA, Yoshinori</creator><creator>MIZUNO, Masaki</creator><creator>KURODA, Motonaka</creator><creator>SEKI, Toshihito</creator><creator>TOYAZAKI, Miku</creator><creator>SUZUKI, Masashi</creator><scope>EVB</scope></search><sort><creationdate>20240612</creationdate><title>METHOD FOR IMPROVING FLAVOR OF FOOD</title><author>YAHAGI, Daiki ; USAMI, Riku ; HIRATANI, Moe ; HAYASHI, Kazuyuki ; TAJIMA, Yoshinori ; MIZUNO, Masaki ; KURODA, Motonaka ; SEKI, Toshihito ; TOYAZAKI, Miku ; SUZUKI, Masashi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP4381961A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2024</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>YAHAGI, Daiki</creatorcontrib><creatorcontrib>USAMI, Riku</creatorcontrib><creatorcontrib>HIRATANI, Moe</creatorcontrib><creatorcontrib>HAYASHI, Kazuyuki</creatorcontrib><creatorcontrib>TAJIMA, Yoshinori</creatorcontrib><creatorcontrib>MIZUNO, Masaki</creatorcontrib><creatorcontrib>KURODA, Motonaka</creatorcontrib><creatorcontrib>SEKI, Toshihito</creatorcontrib><creatorcontrib>TOYAZAKI, Miku</creatorcontrib><creatorcontrib>SUZUKI, Masashi</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAHAGI, Daiki</au><au>USAMI, Riku</au><au>HIRATANI, Moe</au><au>HAYASHI, Kazuyuki</au><au>TAJIMA, Yoshinori</au><au>MIZUNO, Masaki</au><au>KURODA, Motonaka</au><au>SEKI, Toshihito</au><au>TOYAZAKI, Miku</au><au>SUZUKI, Masashi</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR IMPROVING FLAVOR OF FOOD</title><date>2024-06-12</date><risdate>2024</risdate><abstract>Provided is a technology for improving the flavor of food. The flavor of food is improved by adding the following ingredient (A):(A) a cell wall-containing fraction of a gram-positive bacterium.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP4381961A1 |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD FOR IMPROVING FLAVOR OF FOOD |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T07%3A13%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YAHAGI,%20Daiki&rft.date=2024-06-12&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP4381961A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |