COMPOSITION FOR BEVERAGE PREPARATION, KIT FOR BEVERAGE PREPARATION AND BEVERAGE PREPARATION METHOD
PROBLEM TO BE SOLVED: To provide a set of components which can make a beverage having viscosity like smoothie and grated texture by mixing with water, and a preparation method of the beverage.SOLUTION: A composition for beverage preparation contains: low methoxyl pectin that esterification degree is...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; jpn |
| 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 | IGUCHI TAKEAKI OKUNO YUKIYO ARAKANE MISUI FUKUDA SHINYA |
| description | PROBLEM TO BE SOLVED: To provide a set of components which can make a beverage having viscosity like smoothie and grated texture by mixing with water, and a preparation method of the beverage.SOLUTION: A composition for beverage preparation contains: low methoxyl pectin that esterification degree is 1-27%; a compound containing metal which is a calcium salt feeding bivalent metal ion in water; and a water-insoluble component which is phosphate cross-linked starch and is powder of which median size of the particle size measured by laser scattering method is not moer than 700 μm. A kit for beverage preparation contains the composition for beverage preparation.SELECTED DRAWING: None
【課題】水との混合により、スムージーのような粘性とすりおろし食感を有する飲料を形成することができる成分の組合せ、並びに、前記飲料の製造方法の提供。【解決手段】エステル化度が１〜２７％である低メトキシルペクチン、水中で二価金属イオンを供給する、カルシウム塩である金属含有化合物及びリン酸架橋デンプンであり、レーザ散乱法により測定される粒子径のメジアン径が７００μｍ以下の粉末である水不溶性成分を含む、飲料調製用組成物、及び該飲料調製用組成物を含む、飲料調製用キット。【選択図】なし |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2017042076A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2017042076A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2017042076A3</originalsourceid><addsrcrecordid>eNrjZEhy9vcN8A_2DPH091Nw8w9ScHINcw1ydHdVCAhyDXAMcgRJ6Ch4e4bglFVw9HPBLuHrGuLh78LDwJqWmFOcyguluRmU3FxDnD10Uwvy41OLCxKTU_NSS-K9AowMDM0NTIwMzM0cjYlSBABZWDRz</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>COMPOSITION FOR BEVERAGE PREPARATION, KIT FOR BEVERAGE PREPARATION AND BEVERAGE PREPARATION METHOD</title><source>esp@cenet</source><creator>IGUCHI TAKEAKI ; OKUNO YUKIYO ; ARAKANE MISUI ; FUKUDA SHINYA</creator><creatorcontrib>IGUCHI TAKEAKI ; OKUNO YUKIYO ; ARAKANE MISUI ; FUKUDA SHINYA</creatorcontrib><description>PROBLEM TO BE SOLVED: To provide a set of components which can make a beverage having viscosity like smoothie and grated texture by mixing with water, and a preparation method of the beverage.SOLUTION: A composition for beverage preparation contains: low methoxyl pectin that esterification degree is 1-27%; a compound containing metal which is a calcium salt feeding bivalent metal ion in water; and a water-insoluble component which is phosphate cross-linked starch and is powder of which median size of the particle size measured by laser scattering method is not moer than 700 μm. A kit for beverage preparation contains the composition for beverage preparation.SELECTED DRAWING: None
【課題】水との混合により、スムージーのような粘性とすりおろし食感を有する飲料を形成することができる成分の組合せ、並びに、前記飲料の製造方法の提供。【解決手段】エステル化度が１〜２７％である低メトキシルペクチン、水中で二価金属イオンを供給する、カルシウム塩である金属含有化合物及びリン酸架橋デンプンであり、レーザ散乱法により測定される粒子径のメジアン径が７００μｍ以下の粉末である水不溶性成分を含む、飲料調製用組成物、及び該飲料調製用組成物を含む、飲料調製用キット。【選択図】なし</description><language>eng ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</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=20170302&DB=EPODOC&CC=JP&NR=2017042076A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170302&DB=EPODOC&CC=JP&NR=2017042076A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>IGUCHI TAKEAKI</creatorcontrib><creatorcontrib>OKUNO YUKIYO</creatorcontrib><creatorcontrib>ARAKANE MISUI</creatorcontrib><creatorcontrib>FUKUDA SHINYA</creatorcontrib><title>COMPOSITION FOR BEVERAGE PREPARATION, KIT FOR BEVERAGE PREPARATION AND BEVERAGE PREPARATION METHOD</title><description>PROBLEM TO BE SOLVED: To provide a set of components which can make a beverage having viscosity like smoothie and grated texture by mixing with water, and a preparation method of the beverage.SOLUTION: A composition for beverage preparation contains: low methoxyl pectin that esterification degree is 1-27%; a compound containing metal which is a calcium salt feeding bivalent metal ion in water; and a water-insoluble component which is phosphate cross-linked starch and is powder of which median size of the particle size measured by laser scattering method is not moer than 700 μm. A kit for beverage preparation contains the composition for beverage preparation.SELECTED DRAWING: None
【課題】水との混合により、スムージーのような粘性とすりおろし食感を有する飲料を形成することができる成分の組合せ、並びに、前記飲料の製造方法の提供。【解決手段】エステル化度が１〜２７％である低メトキシルペクチン、水中で二価金属イオンを供給する、カルシウム塩である金属含有化合物及びリン酸架橋デンプンであり、レーザ散乱法により測定される粒子径のメジアン径が７００μｍ以下の粉末である水不溶性成分を含む、飲料調製用組成物、及び該飲料調製用組成物を含む、飲料調製用キット。【選択図】なし</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZEhy9vcN8A_2DPH091Nw8w9ScHINcw1ydHdVCAhyDXAMcgRJ6Ch4e4bglFVw9HPBLuHrGuLh78LDwJqWmFOcyguluRmU3FxDnD10Uwvy41OLCxKTU_NSS-K9AowMDM0NTIwMzM0cjYlSBABZWDRz</recordid><startdate>20170302</startdate><enddate>20170302</enddate><creator>IGUCHI TAKEAKI</creator><creator>OKUNO YUKIYO</creator><creator>ARAKANE MISUI</creator><creator>FUKUDA SHINYA</creator><scope>EVB</scope></search><sort><creationdate>20170302</creationdate><title>COMPOSITION FOR BEVERAGE PREPARATION, KIT FOR BEVERAGE PREPARATION AND BEVERAGE PREPARATION METHOD</title><author>IGUCHI TAKEAKI ; OKUNO YUKIYO ; ARAKANE MISUI ; FUKUDA SHINYA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2017042076A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>IGUCHI TAKEAKI</creatorcontrib><creatorcontrib>OKUNO YUKIYO</creatorcontrib><creatorcontrib>ARAKANE MISUI</creatorcontrib><creatorcontrib>FUKUDA SHINYA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>IGUCHI TAKEAKI</au><au>OKUNO YUKIYO</au><au>ARAKANE MISUI</au><au>FUKUDA SHINYA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COMPOSITION FOR BEVERAGE PREPARATION, KIT FOR BEVERAGE PREPARATION AND BEVERAGE PREPARATION METHOD</title><date>2017-03-02</date><risdate>2017</risdate><abstract>PROBLEM TO BE SOLVED: To provide a set of components which can make a beverage having viscosity like smoothie and grated texture by mixing with water, and a preparation method of the beverage.SOLUTION: A composition for beverage preparation contains: low methoxyl pectin that esterification degree is 1-27%; a compound containing metal which is a calcium salt feeding bivalent metal ion in water; and a water-insoluble component which is phosphate cross-linked starch and is powder of which median size of the particle size measured by laser scattering method is not moer than 700 μm. A kit for beverage preparation contains the composition for beverage preparation.SELECTED DRAWING: None
【課題】水との混合により、スムージーのような粘性とすりおろし食感を有する飲料を形成することができる成分の組合せ、並びに、前記飲料の製造方法の提供。【解決手段】エステル化度が１〜２７％である低メトキシルペクチン、水中で二価金属イオンを供給する、カルシウム塩である金属含有化合物及びリン酸架橋デンプンであり、レーザ散乱法により測定される粒子径のメジアン径が７００μｍ以下の粉末である水不溶性成分を含む、飲料調製用組成物、及び該飲料調製用組成物を含む、飲料調製用キット。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; jpn |
| recordid | cdi_epo_espacenet_JP2017042076A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | COMPOSITION FOR BEVERAGE PREPARATION, KIT FOR BEVERAGE PREPARATION AND BEVERAGE PREPARATION METHOD |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T09%3A02%3A09IST&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=IGUCHI%20TAKEAKI&rft.date=2017-03-02&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2017042076A%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 |