COMPOSITION CONTAINING SUCRALOSE, AND APPLICATION THEREOF
PROBLEM TO BE SOLVED: To provide a miso flavor promoter as new use of sucralose which is a high sweetness sweetener; and to provide a miso food product using the miso flavor promoter.SOLUTION: There are provided: a miso flavor promoter containing sucralose; a miso food product containing sucralose a...
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| creator | INOUE MASANORI YOSHIFUJI JUNKO KURIBI SHUNSUKE MORITA MASAHITO HIRAO KAZUTAKA KAWAMOTO MITSUYOSHI SAKAGUCHI MIHO FUJII MIKI SHINGURYO MARIKO YASUNAMI SHINJI KAWAI TAKUYA SASAKI CHIE SHIZU KAZUTO KOJIMA NAOTO IWAI KAZUMI |
| description | PROBLEM TO BE SOLVED: To provide a miso flavor promoter as new use of sucralose which is a high sweetness sweetener; and to provide a miso food product using the miso flavor promoter.SOLUTION: There are provided: a miso flavor promoter containing sucralose; a miso food product containing sucralose as much as an amount effective to promotion of miso flavor; a miso food product containing preferably sucralose at the ratio of 0.0001-0.5 wt.%; a miso flavor promotion method of a miso food product by blending sucralose into the miso food product; and a miso flavor promotion method for blending sucralose so that the concentration per final miso food product becomes 0.0001-0.5 wt.%.SELECTED DRAWING: None
【課題】高甘味度甘味料であるスクラロースの新規用途としての味噌風味増強剤、及び該味噌風味増強剤を使用した味噌食品の提供。【解決手段】スクラロースを含有する味噌風味増強剤。スクラロースを味噌風味の増強に有効な量含有する味噌食品。スクラロースを０．０００１〜０．５重量％の割合で含有するすることが好ましい該味噌食品。スクラロースを味噌食品に配合することによる、味噌食品の味噌風味増強方法。最終味噌食品あたりの濃度が０．０００１〜０．５重量％となるようにスクラロースを配合する味噌風味増強方法。【選択図】なし |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2018019707A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2018019707A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2018019707A3</originalsourceid><addsrcrecordid>eNrjZLB09vcN8A_2DPH091Nw9vcLcfT08_RzVwgOdQ5y9PEPdtVRcPRzUXAMCPDxdHYEqwrxcA1y9XfjYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBoYWBoaW5gbmjsZEKQIA-nYpaQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>COMPOSITION CONTAINING SUCRALOSE, AND APPLICATION THEREOF</title><source>esp@cenet</source><creator>INOUE MASANORI ; YOSHIFUJI JUNKO ; KURIBI SHUNSUKE ; MORITA MASAHITO ; HIRAO KAZUTAKA ; KAWAMOTO MITSUYOSHI ; SAKAGUCHI MIHO ; FUJII MIKI ; SHINGURYO MARIKO ; YASUNAMI SHINJI ; KAWAI TAKUYA ; SASAKI CHIE ; SHIZU KAZUTO ; KOJIMA NAOTO ; IWAI KAZUMI</creator><creatorcontrib>INOUE MASANORI ; YOSHIFUJI JUNKO ; KURIBI SHUNSUKE ; MORITA MASAHITO ; HIRAO KAZUTAKA ; KAWAMOTO MITSUYOSHI ; SAKAGUCHI MIHO ; FUJII MIKI ; SHINGURYO MARIKO ; YASUNAMI SHINJI ; KAWAI TAKUYA ; SASAKI CHIE ; SHIZU KAZUTO ; KOJIMA NAOTO ; IWAI KAZUMI</creatorcontrib><description>PROBLEM TO BE SOLVED: To provide a miso flavor promoter as new use of sucralose which is a high sweetness sweetener; and to provide a miso food product using the miso flavor promoter.SOLUTION: There are provided: a miso flavor promoter containing sucralose; a miso food product containing sucralose as much as an amount effective to promotion of miso flavor; a miso food product containing preferably sucralose at the ratio of 0.0001-0.5 wt.%; a miso flavor promotion method of a miso food product by blending sucralose into the miso food product; and a miso flavor promotion method for blending sucralose so that the concentration per final miso food product becomes 0.0001-0.5 wt.%.SELECTED DRAWING: None
【課題】高甘味度甘味料であるスクラロースの新規用途としての味噌風味増強剤、及び該味噌風味増強剤を使用した味噌食品の提供。【解決手段】スクラロースを含有する味噌風味増強剤。スクラロースを味噌風味の増強に有効な量含有する味噌食品。スクラロースを０．０００１〜０．５重量％の割合で含有するすることが好ましい該味噌食品。スクラロースを味噌食品に配合することによる、味噌食品の味噌風味増強方法。最終味噌食品あたりの濃度が０．０００１〜０．５重量％となるようにスクラロースを配合する味噌風味増強方法。【選択図】なし</description><language>eng ; jpn</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; COFFEE ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; MAKING THEREOF ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; MILK OR CHEESE SUBSTITUTES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2018</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=20180208&DB=EPODOC&CC=JP&NR=2018019707A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180208&DB=EPODOC&CC=JP&NR=2018019707A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>INOUE MASANORI</creatorcontrib><creatorcontrib>YOSHIFUJI JUNKO</creatorcontrib><creatorcontrib>KURIBI SHUNSUKE</creatorcontrib><creatorcontrib>MORITA MASAHITO</creatorcontrib><creatorcontrib>HIRAO KAZUTAKA</creatorcontrib><creatorcontrib>KAWAMOTO MITSUYOSHI</creatorcontrib><creatorcontrib>SAKAGUCHI MIHO</creatorcontrib><creatorcontrib>FUJII MIKI</creatorcontrib><creatorcontrib>SHINGURYO MARIKO</creatorcontrib><creatorcontrib>YASUNAMI SHINJI</creatorcontrib><creatorcontrib>KAWAI TAKUYA</creatorcontrib><creatorcontrib>SASAKI CHIE</creatorcontrib><creatorcontrib>SHIZU KAZUTO</creatorcontrib><creatorcontrib>KOJIMA NAOTO</creatorcontrib><creatorcontrib>IWAI KAZUMI</creatorcontrib><title>COMPOSITION CONTAINING SUCRALOSE, AND APPLICATION THEREOF</title><description>PROBLEM TO BE SOLVED: To provide a miso flavor promoter as new use of sucralose which is a high sweetness sweetener; and to provide a miso food product using the miso flavor promoter.SOLUTION: There are provided: a miso flavor promoter containing sucralose; a miso food product containing sucralose as much as an amount effective to promotion of miso flavor; a miso food product containing preferably sucralose at the ratio of 0.0001-0.5 wt.%; a miso flavor promotion method of a miso food product by blending sucralose into the miso food product; and a miso flavor promotion method for blending sucralose so that the concentration per final miso food product becomes 0.0001-0.5 wt.%.SELECTED DRAWING: None
【課題】高甘味度甘味料であるスクラロースの新規用途としての味噌風味増強剤、及び該味噌風味増強剤を使用した味噌食品の提供。【解決手段】スクラロースを含有する味噌風味増強剤。スクラロースを味噌風味の増強に有効な量含有する味噌食品。スクラロースを０．０００１〜０．５重量％の割合で含有するすることが好ましい該味噌食品。スクラロースを味噌食品に配合することによる、味噌食品の味噌風味増強方法。最終味噌食品あたりの濃度が０．０００１〜０．５重量％となるようにスクラロースを配合する味噌風味増強方法。【選択図】なし</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>COFFEE</subject><subject>CONFECTIONERY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</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>MAKING THEREOF</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>TEA</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB09vcN8A_2DPH091Nw9vcLcfT08_RzVwgOdQ5y9PEPdtVRcPRzUXAMCPDxdHYEqwrxcA1y9XfjYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBoYWBoaW5gbmjsZEKQIA-nYpaQ</recordid><startdate>20180208</startdate><enddate>20180208</enddate><creator>INOUE MASANORI</creator><creator>YOSHIFUJI JUNKO</creator><creator>KURIBI SHUNSUKE</creator><creator>MORITA MASAHITO</creator><creator>HIRAO KAZUTAKA</creator><creator>KAWAMOTO MITSUYOSHI</creator><creator>SAKAGUCHI MIHO</creator><creator>FUJII MIKI</creator><creator>SHINGURYO MARIKO</creator><creator>YASUNAMI SHINJI</creator><creator>KAWAI TAKUYA</creator><creator>SASAKI CHIE</creator><creator>SHIZU KAZUTO</creator><creator>KOJIMA NAOTO</creator><creator>IWAI KAZUMI</creator><scope>EVB</scope></search><sort><creationdate>20180208</creationdate><title>COMPOSITION CONTAINING SUCRALOSE, AND APPLICATION THEREOF</title><author>INOUE MASANORI ; YOSHIFUJI JUNKO ; KURIBI SHUNSUKE ; MORITA MASAHITO ; HIRAO KAZUTAKA ; KAWAMOTO MITSUYOSHI ; SAKAGUCHI MIHO ; FUJII MIKI ; SHINGURYO MARIKO ; YASUNAMI SHINJI ; KAWAI TAKUYA ; SASAKI CHIE ; SHIZU KAZUTO ; KOJIMA NAOTO ; IWAI KAZUMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2018019707A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2018</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>COFFEE</topic><topic>CONFECTIONERY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</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>MAKING THEREOF</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>TEA</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>INOUE MASANORI</creatorcontrib><creatorcontrib>YOSHIFUJI JUNKO</creatorcontrib><creatorcontrib>KURIBI SHUNSUKE</creatorcontrib><creatorcontrib>MORITA MASAHITO</creatorcontrib><creatorcontrib>HIRAO KAZUTAKA</creatorcontrib><creatorcontrib>KAWAMOTO MITSUYOSHI</creatorcontrib><creatorcontrib>SAKAGUCHI MIHO</creatorcontrib><creatorcontrib>FUJII MIKI</creatorcontrib><creatorcontrib>SHINGURYO MARIKO</creatorcontrib><creatorcontrib>YASUNAMI SHINJI</creatorcontrib><creatorcontrib>KAWAI TAKUYA</creatorcontrib><creatorcontrib>SASAKI CHIE</creatorcontrib><creatorcontrib>SHIZU KAZUTO</creatorcontrib><creatorcontrib>KOJIMA NAOTO</creatorcontrib><creatorcontrib>IWAI KAZUMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>INOUE MASANORI</au><au>YOSHIFUJI JUNKO</au><au>KURIBI SHUNSUKE</au><au>MORITA MASAHITO</au><au>HIRAO KAZUTAKA</au><au>KAWAMOTO MITSUYOSHI</au><au>SAKAGUCHI MIHO</au><au>FUJII MIKI</au><au>SHINGURYO MARIKO</au><au>YASUNAMI SHINJI</au><au>KAWAI TAKUYA</au><au>SASAKI CHIE</au><au>SHIZU KAZUTO</au><au>KOJIMA NAOTO</au><au>IWAI KAZUMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COMPOSITION CONTAINING SUCRALOSE, AND APPLICATION THEREOF</title><date>2018-02-08</date><risdate>2018</risdate><abstract>PROBLEM TO BE SOLVED: To provide a miso flavor promoter as new use of sucralose which is a high sweetness sweetener; and to provide a miso food product using the miso flavor promoter.SOLUTION: There are provided: a miso flavor promoter containing sucralose; a miso food product containing sucralose as much as an amount effective to promotion of miso flavor; a miso food product containing preferably sucralose at the ratio of 0.0001-0.5 wt.%; a miso flavor promotion method of a miso food product by blending sucralose into the miso food product; and a miso flavor promotion method for blending sucralose so that the concentration per final miso food product becomes 0.0001-0.5 wt.%.SELECTED DRAWING: None
【課題】高甘味度甘味料であるスクラロースの新規用途としての味噌風味増強剤、及び該味噌風味増強剤を使用した味噌食品の提供。【解決手段】スクラロースを含有する味噌風味増強剤。スクラロースを味噌風味の増強に有効な量含有する味噌食品。スクラロースを０．０００１〜０．５重量％の割合で含有するすることが好ましい該味噌食品。スクラロースを味噌食品に配合することによる、味噌食品の味噌風味増強方法。最終味噌食品あたりの濃度が０．０００１〜０．５重量％となるようにスクラロースを配合する味噌風味増強方法。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COFFEE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | COMPOSITION CONTAINING SUCRALOSE, AND APPLICATION THEREOF |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T16%3A39%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=INOUE%20MASANORI&rft.date=2018-02-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2018019707A%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 |