DEGRADATION ODOR INHIBITOR FOR WATER-IN-OIL EMULSIFIED FOOD, WATER-IN-OIL EMULSIFIED FOOD CONTAINING THE DEGRADATION ODOR INHIBITOR, AND PRODUCTION METHODS THEREFOR
To provide: a naturally-occurring degradation odor inhibitor for water-in-oil emulsified food which does not cause an additive-derived change of color, does not spoil an original flavor of water-in-oil emulsified food, and can inhibit a degradation odor of the water-in-oil emulsified food due to sto...
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| creator | FUJIWARA AYAKO FUJIMOTO TOSHIHIRO |
| description | To provide: a naturally-occurring degradation odor inhibitor for water-in-oil emulsified food which does not cause an additive-derived change of color, does not spoil an original flavor of water-in-oil emulsified food, and can inhibit a degradation odor of the water-in-oil emulsified food due to storage; water-in-oil emulsified food containing the degradation odor inhibitor; and production methods therefor.SOLUTION: A degradation odor inhibitor for water-in-oil emulsified food comprises the solid content of mushroom extract and oils and fats in a total amount of 0.033-100 wt.% of the entire inhibitor. The mushroom extract is the extract obtained by subjecting a mixture with a mushroom (wet weight)/oils and fats (weight ratio) of 0.05-10 to heat treatment at 40-200°C for 0.1-3 hours and then removing extraction residues of the mushroom.SELECTED DRAWING: None
【課題】添加剤由来の色調の変化がなく、油中水型乳化食品本来の風味を損なうことなく、保存による油中水型乳化食品の劣化臭を抑制することができる天然由来の油中水型乳化食品用劣化臭抑制剤、該劣化臭抑制剤を含む油中水型乳化食品及びそれらの製造方法の提供。【解決手段】キノコ類の抽出物に含まれる固形分及び油脂を合計で前記油中水型乳化食品用劣化臭抑制剤全体中０．０３３～１００重量％含む。前記キノコ類の抽出物は、キノコ類（湿重量）／油脂（重量比）が０．０５～１０である混合物が、４０～２００℃で、０．１～３時間加熱処理された後、キノコ類の抽出残渣が除去された抽出物である。【選択図】なし |
| format | Patent |
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【課題】添加剤由来の色調の変化がなく、油中水型乳化食品本来の風味を損なうことなく、保存による油中水型乳化食品の劣化臭を抑制することができる天然由来の油中水型乳化食品用劣化臭抑制剤、該劣化臭抑制剤を含む油中水型乳化食品及びそれらの製造方法の提供。【解決手段】キノコ類の抽出物に含まれる固形分及び油脂を合計で前記油中水型乳化食品用劣化臭抑制剤全体中０．０３３～１００重量％含む。前記キノコ類の抽出物は、キノコ類（湿重量）／油脂（重量比）が０．０５～１０である混合物が、４０～２００℃で、０．１～３時間加熱処理された後、キノコ類の抽出残渣が除去された抽出物である。【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>2023</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=20230607&DB=EPODOC&CC=JP&NR=2023078892A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230607&DB=EPODOC&CC=JP&NR=2023078892A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FUJIWARA AYAKO</creatorcontrib><creatorcontrib>FUJIMOTO TOSHIHIRO</creatorcontrib><title>DEGRADATION ODOR INHIBITOR FOR WATER-IN-OIL EMULSIFIED FOOD, WATER-IN-OIL EMULSIFIED FOOD CONTAINING THE DEGRADATION ODOR INHIBITOR, AND PRODUCTION METHODS THEREFOR</title><description>To provide: a naturally-occurring degradation odor inhibitor for water-in-oil emulsified food which does not cause an additive-derived change of color, does not spoil an original flavor of water-in-oil emulsified food, and can inhibit a degradation odor of the water-in-oil emulsified food due to storage; water-in-oil emulsified food containing the degradation odor inhibitor; and production methods therefor.SOLUTION: A degradation odor inhibitor for water-in-oil emulsified food comprises the solid content of mushroom extract and oils and fats in a total amount of 0.033-100 wt.% of the entire inhibitor. The mushroom extract is the extract obtained by subjecting a mixture with a mushroom (wet weight)/oils and fats (weight ratio) of 0.05-10 to heat treatment at 40-200°C for 0.1-3 hours and then removing extraction residues of the mushroom.SELECTED DRAWING: None
【課題】添加剤由来の色調の変化がなく、油中水型乳化食品本来の風味を損なうことなく、保存による油中水型乳化食品の劣化臭を抑制することができる天然由来の油中水型乳化食品用劣化臭抑制剤、該劣化臭抑制剤を含む油中水型乳化食品及びそれらの製造方法の提供。【解決手段】キノコ類の抽出物に含まれる固形分及び油脂を合計で前記油中水型乳化食品用劣化臭抑制剤全体中０．０３３～１００重量％含む。前記キノコ類の抽出物は、キノコ類（湿重量）／油脂（重量比）が０．０５～１０である混合物が、４０～２００℃で、０．１～３時間加熱処理された後、キノコ類の抽出残渣が除去された抽出物である。【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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjkELgkAQhb10iOo_DJ0VRA_VcXNGd0J3ZF3pKBLbKUqwn9QPzaJr0eHxHnxvmDcPHkiFVagciwFBscBG857dlPJJR-XIRmwi4RKoasuGcyacmGD4k0Imxik2bApwmuD7oxCUQaitYJu9cUVOCzavM0vTimUwO_eX0a8-vgjWOblMR364dX4c-pO_-nt3qJM4SePNdrtLVPpX6QkAaEZy</recordid><startdate>20230607</startdate><enddate>20230607</enddate><creator>FUJIWARA AYAKO</creator><creator>FUJIMOTO TOSHIHIRO</creator><scope>EVB</scope></search><sort><creationdate>20230607</creationdate><title>DEGRADATION ODOR INHIBITOR FOR WATER-IN-OIL EMULSIFIED FOOD, WATER-IN-OIL EMULSIFIED FOOD CONTAINING THE DEGRADATION ODOR INHIBITOR, AND PRODUCTION METHODS THEREFOR</title><author>FUJIWARA AYAKO ; FUJIMOTO TOSHIHIRO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023078892A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</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>FUJIWARA AYAKO</creatorcontrib><creatorcontrib>FUJIMOTO TOSHIHIRO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FUJIWARA AYAKO</au><au>FUJIMOTO TOSHIHIRO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>DEGRADATION ODOR INHIBITOR FOR WATER-IN-OIL EMULSIFIED FOOD, WATER-IN-OIL EMULSIFIED FOOD CONTAINING THE DEGRADATION ODOR INHIBITOR, AND PRODUCTION METHODS THEREFOR</title><date>2023-06-07</date><risdate>2023</risdate><abstract>To provide: a naturally-occurring degradation odor inhibitor for water-in-oil emulsified food which does not cause an additive-derived change of color, does not spoil an original flavor of water-in-oil emulsified food, and can inhibit a degradation odor of the water-in-oil emulsified food due to storage; water-in-oil emulsified food containing the degradation odor inhibitor; and production methods therefor.SOLUTION: A degradation odor inhibitor for water-in-oil emulsified food comprises the solid content of mushroom extract and oils and fats in a total amount of 0.033-100 wt.% of the entire inhibitor. The mushroom extract is the extract obtained by subjecting a mixture with a mushroom (wet weight)/oils and fats (weight ratio) of 0.05-10 to heat treatment at 40-200°C for 0.1-3 hours and then removing extraction residues of the mushroom.SELECTED DRAWING: None
【課題】添加剤由来の色調の変化がなく、油中水型乳化食品本来の風味を損なうことなく、保存による油中水型乳化食品の劣化臭を抑制することができる天然由来の油中水型乳化食品用劣化臭抑制剤、該劣化臭抑制剤を含む油中水型乳化食品及びそれらの製造方法の提供。【解決手段】キノコ類の抽出物に含まれる固形分及び油脂を合計で前記油中水型乳化食品用劣化臭抑制剤全体中０．０３３～１００重量％含む。前記キノコ類の抽出物は、キノコ類（湿重量）／油脂（重量比）が０．０５～１０である混合物が、４０～２００℃で、０．１～３時間加熱処理された後、キノコ類の抽出残渣が除去された抽出物である。【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 | DEGRADATION ODOR INHIBITOR FOR WATER-IN-OIL EMULSIFIED FOOD, WATER-IN-OIL EMULSIFIED FOOD CONTAINING THE DEGRADATION ODOR INHIBITOR, AND PRODUCTION METHODS THEREFOR |
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