PRODUCTION METHOD OF NUT IMPROVED IN SHELF LIFE
To provide roast nut in which POV in storage is increased and quality deterioration is suppressed and shelf life is improved.SOLUTION: The production method (1) of fat-containing nut comprises a step for immersing roast nuts in melted fat, a step for reducing pressure of fat in which the roast nuts...
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| creator | MATSUDA KOKI NAGASHIMA KOJI TSUCHIDATE KYOKO KITAJIMA MASAKI |
| description | To provide roast nut in which POV in storage is increased and quality deterioration is suppressed and shelf life is improved.SOLUTION: The production method (1) of fat-containing nut comprises a step for immersing roast nuts in melted fat, a step for reducing pressure of fat in which the roast nuts are immersed, and a step for increasing pressure of the fat in which the roast nuts are immersed. The production method of fat-containing nut described in (1) is configured so that, (2) absolute pressure for reducing pressure of the fat in which the roast nuts are immersed, is in a range from air pressure to 0.005 MPa. The production method of fat-containing nut described in (1) or (2) is configured so that (3) absolute pressure for increasing pressure of the fat in which the roast nuts are immersed, is in a range from air pressure to 0.5 MPa.SELECTED DRAWING: None
【課題】従来より保存中のPOV上昇および品質劣化を抑制し保存性が向上したローストナッツを得ることを目的とする。【解決手段】（１）融解した油脂にローストナッツを浸漬する工程と、ローストナッツが浸漬した油脂を減圧する工程と、ローストナッツが浸漬した油脂を昇圧する工程を有する、油脂含有ナッツの製造方法。（２）ローストナッツが浸漬した油脂を減圧する絶対圧が、大気圧〜０．００５ＭＰａであることを特徴とする、（１）に記載の油脂含有ナッツの製造方法。（３）ローストナッツが浸漬した油脂を昇圧する絶対圧が、大気圧〜０．５ＭＰａである事を特徴とする、（１）または（２）に記載の油脂含有ナッツの製造方法。【選択図】なし |
| format | Patent |
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【課題】従来より保存中のPOV上昇および品質劣化を抑制し保存性が向上したローストナッツを得ることを目的とする。【解決手段】（１）融解した油脂にローストナッツを浸漬する工程と、ローストナッツが浸漬した油脂を減圧する工程と、ローストナッツが浸漬した油脂を昇圧する工程を有する、油脂含有ナッツの製造方法。（２）ローストナッツが浸漬した油脂を減圧する絶対圧が、大気圧〜０．００５ＭＰａであることを特徴とする、（１）に記載の油脂含有ナッツの製造方法。（３）ローストナッツが浸漬した油脂を昇圧する絶対圧が、大気圧〜０．５ＭＰａである事を特徴とする、（１）または（２）に記載の油脂含有ナッツの製造方法。【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>2019</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=20191017&DB=EPODOC&CC=JP&NR=2019176778A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191017&DB=EPODOC&CC=JP&NR=2019176778A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MATSUDA KOKI</creatorcontrib><creatorcontrib>NAGASHIMA KOJI</creatorcontrib><creatorcontrib>TSUCHIDATE KYOKO</creatorcontrib><creatorcontrib>KITAJIMA MASAKI</creatorcontrib><title>PRODUCTION METHOD OF NUT IMPROVED IN SHELF LIFE</title><description>To provide roast nut in which POV in storage is increased and quality deterioration is suppressed and shelf life is improved.SOLUTION: The production method (1) of fat-containing nut comprises a step for immersing roast nuts in melted fat, a step for reducing pressure of fat in which the roast nuts are immersed, and a step for increasing pressure of the fat in which the roast nuts are immersed. The production method of fat-containing nut described in (1) is configured so that, (2) absolute pressure for reducing pressure of the fat in which the roast nuts are immersed, is in a range from air pressure to 0.005 MPa. The production method of fat-containing nut described in (1) or (2) is configured so that (3) absolute pressure for increasing pressure of the fat in which the roast nuts are immersed, is in a range from air pressure to 0.5 MPa.SELECTED DRAWING: None
【課題】従来より保存中のPOV上昇および品質劣化を抑制し保存性が向上したローストナッツを得ることを目的とする。【解決手段】（１）融解した油脂にローストナッツを浸漬する工程と、ローストナッツが浸漬した油脂を減圧する工程と、ローストナッツが浸漬した油脂を昇圧する工程を有する、油脂含有ナッツの製造方法。（２）ローストナッツが浸漬した油脂を減圧する絶対圧が、大気圧〜０．００５ＭＰａであることを特徴とする、（１）に記載の油脂含有ナッツの製造方法。（３）ローストナッツが浸漬した油脂を昇圧する絶対圧が、大気圧〜０．５ＭＰａである事を特徴とする、（１）または（２）に記載の油脂含有ナッツの製造方法。【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>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAPCPJ3CXUO8fT3U_B1DfHwd1Hwd1PwCw1R8PQFSoW5uih4-ikEe7j6uCn4eLq58jCwpiXmFKfyQmluBiU31xBnD93Ugvz41OKCxOTUvNSSeK8AIwNDS0NzM3NzC0djohQBAEvCJm0</recordid><startdate>20191017</startdate><enddate>20191017</enddate><creator>MATSUDA KOKI</creator><creator>NAGASHIMA KOJI</creator><creator>TSUCHIDATE KYOKO</creator><creator>KITAJIMA MASAKI</creator><scope>EVB</scope></search><sort><creationdate>20191017</creationdate><title>PRODUCTION METHOD OF NUT IMPROVED IN SHELF LIFE</title><author>MATSUDA KOKI ; NAGASHIMA KOJI ; TSUCHIDATE KYOKO ; KITAJIMA MASAKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2019176778A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2019</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>MATSUDA KOKI</creatorcontrib><creatorcontrib>NAGASHIMA KOJI</creatorcontrib><creatorcontrib>TSUCHIDATE KYOKO</creatorcontrib><creatorcontrib>KITAJIMA MASAKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MATSUDA KOKI</au><au>NAGASHIMA KOJI</au><au>TSUCHIDATE KYOKO</au><au>KITAJIMA MASAKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION METHOD OF NUT IMPROVED IN SHELF LIFE</title><date>2019-10-17</date><risdate>2019</risdate><abstract>To provide roast nut in which POV in storage is increased and quality deterioration is suppressed and shelf life is improved.SOLUTION: The production method (1) of fat-containing nut comprises a step for immersing roast nuts in melted fat, a step for reducing pressure of fat in which the roast nuts are immersed, and a step for increasing pressure of the fat in which the roast nuts are immersed. The production method of fat-containing nut described in (1) is configured so that, (2) absolute pressure for reducing pressure of the fat in which the roast nuts are immersed, is in a range from air pressure to 0.005 MPa. The production method of fat-containing nut described in (1) or (2) is configured so that (3) absolute pressure for increasing pressure of the fat in which the roast nuts are immersed, is in a range from air pressure to 0.5 MPa.SELECTED DRAWING: None
【課題】従来より保存中のPOV上昇および品質劣化を抑制し保存性が向上したローストナッツを得ることを目的とする。【解決手段】（１）融解した油脂にローストナッツを浸漬する工程と、ローストナッツが浸漬した油脂を減圧する工程と、ローストナッツが浸漬した油脂を昇圧する工程を有する、油脂含有ナッツの製造方法。（２）ローストナッツが浸漬した油脂を減圧する絶対圧が、大気圧〜０．００５ＭＰａであることを特徴とする、（１）に記載の油脂含有ナッツの製造方法。（３）ローストナッツが浸漬した油脂を昇圧する絶対圧が、大気圧〜０．５ＭＰａである事を特徴とする、（１）または（２）に記載の油脂含有ナッツの製造方法。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| 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 | PRODUCTION METHOD OF NUT IMPROVED IN SHELF LIFE |
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