INHIBITOR FOR MIGRATION OF WATER BETWEEN FOODS AND METHOD OF AVOIDING MIGRATION OF WATER
PROBLEM TO BE SOLVED: To avoid migration of water between foods that occurs when a plurality of foods with different water contents, such as confectionery/bread and fillings for making confectionery/bread, fried food and seasoning for fried food, combined cold deserts, cooked rice and ingredients/se...
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| creator | TOYOIZUMI SATOSHI |
| description | PROBLEM TO BE SOLVED: To avoid migration of water between foods that occurs when a plurality of foods with different water contents, such as confectionery/bread and fillings for making confectionery/bread, fried food and seasoning for fried food, combined cold deserts, cooked rice and ingredients/seasoning for cooked rice, pizza dough and seasoning for pizza, make contact with each other, so as to provide cooked foods such that the original textures of confectionery/bread, fried food, dough for combined cold deserts, cooked rice and pizza are maintained, especially to avoid migration of water between foods that occurs more frequently when the foods are preserved for a long period, frozen and thawed, cooked, or the like.SOLUTION: An inhibitor for migration of water between foods having different water contents contains fermented cellulose. Fermented cellulose, preferably a complex of fermented cellulose, is used as the inhibitor for migration of water. |
| format | Patent |
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Fermented cellulose, preferably a complex of fermented cellulose, is used as the inhibitor for migration of water.</description><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2012</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=20120216&DB=EPODOC&CC=JP&NR=2012029682A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120216&DB=EPODOC&CC=JP&NR=2012029682A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TOYOIZUMI SATOSHI</creatorcontrib><title>INHIBITOR FOR MIGRATION OF WATER BETWEEN FOODS AND METHOD OF AVOIDING MIGRATION OF WATER</title><description>PROBLEM TO BE SOLVED: To avoid migration of water between foods that occurs when a plurality of foods with different water contents, such as confectionery/bread and fillings for making confectionery/bread, fried food and seasoning for fried food, combined cold deserts, cooked rice and ingredients/seasoning for cooked rice, pizza dough and seasoning for pizza, make contact with each other, so as to provide cooked foods such that the original textures of confectionery/bread, fried food, dough for combined cold deserts, cooked rice and pizza are maintained, especially to avoid migration of water between foods that occurs more frequently when the foods are preserved for a long period, frozen and thawed, cooked, or the like.SOLUTION: An inhibitor for migration of water between foods having different water contents contains fermented cellulose. Fermented cellulose, preferably a complex of fermented cellulose, is used as the inhibitor for migration of water.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZIjw9PPwdPIM8Q9ScANiX0_3IMcQT38_BX83hXDHENcgBSfXkHBXVz-gtL9LsIKjn4uCr2uIh78LSIVjmL-ni6efOxZ9PAysaYk5xam8UJqbQcnNNcTZQze1ID8-tbggMTk1L7Uk3ivAyMDQyMDI0szCyNGYKEUAME8xZQ</recordid><startdate>20120216</startdate><enddate>20120216</enddate><creator>TOYOIZUMI SATOSHI</creator><scope>EVB</scope></search><sort><creationdate>20120216</creationdate><title>INHIBITOR FOR MIGRATION OF WATER BETWEEN FOODS AND METHOD OF AVOIDING MIGRATION OF WATER</title><author>TOYOIZUMI SATOSHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2012029682A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2012</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>TOYOIZUMI SATOSHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TOYOIZUMI SATOSHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>INHIBITOR FOR MIGRATION OF WATER BETWEEN FOODS AND METHOD OF AVOIDING MIGRATION OF WATER</title><date>2012-02-16</date><risdate>2012</risdate><abstract>PROBLEM TO BE SOLVED: To avoid migration of water between foods that occurs when a plurality of foods with different water contents, such as confectionery/bread and fillings for making confectionery/bread, fried food and seasoning for fried food, combined cold deserts, cooked rice and ingredients/seasoning for cooked rice, pizza dough and seasoning for pizza, make contact with each other, so as to provide cooked foods such that the original textures of confectionery/bread, fried food, dough for combined cold deserts, cooked rice and pizza are maintained, especially to avoid migration of water between foods that occurs more frequently when the foods are preserved for a long period, frozen and thawed, cooked, or the like.SOLUTION: An inhibitor for migration of water between foods having different water contents contains fermented cellulose. Fermented cellulose, preferably a complex of fermented cellulose, is used as the inhibitor for migration of water.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | INHIBITOR FOR MIGRATION OF WATER BETWEEN FOODS AND METHOD OF AVOIDING MIGRATION OF WATER |
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