FLAVOR OIL-AND-FAT
To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a...
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| creator | YOSHINO, Maiko UCHIMURA, Nobuhiro YAMASHITA, Hirotaka IKEDA, Sakiko SATO, Toshiya |
| description | To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast. |
| format | Patent |
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[Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast.</description><language>eng</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</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=20200305&DB=EPODOC&CC=US&NR=2020068916A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200305&DB=EPODOC&CC=US&NR=2020068916A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YOSHINO, Maiko</creatorcontrib><creatorcontrib>UCHIMURA, Nobuhiro</creatorcontrib><creatorcontrib>YAMASHITA, Hirotaka</creatorcontrib><creatorcontrib>IKEDA, Sakiko</creatorcontrib><creatorcontrib>SATO, Toshiya</creatorcontrib><title>FLAVOR OIL-AND-FAT</title><description>To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBBy83EM8w9S8Pf00XX0c9F1cwzhYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXxocFGBkYGBmYWloZmjobGxKkCAKAYHsc</recordid><startdate>20200305</startdate><enddate>20200305</enddate><creator>YOSHINO, Maiko</creator><creator>UCHIMURA, Nobuhiro</creator><creator>YAMASHITA, Hirotaka</creator><creator>IKEDA, Sakiko</creator><creator>SATO, Toshiya</creator><scope>EVB</scope></search><sort><creationdate>20200305</creationdate><title>FLAVOR OIL-AND-FAT</title><author>YOSHINO, Maiko ; UCHIMURA, Nobuhiro ; YAMASHITA, Hirotaka ; IKEDA, Sakiko ; SATO, Toshiya</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2020068916A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2020</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YOSHINO, Maiko</creatorcontrib><creatorcontrib>UCHIMURA, Nobuhiro</creatorcontrib><creatorcontrib>YAMASHITA, Hirotaka</creatorcontrib><creatorcontrib>IKEDA, Sakiko</creatorcontrib><creatorcontrib>SATO, Toshiya</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YOSHINO, Maiko</au><au>UCHIMURA, Nobuhiro</au><au>YAMASHITA, Hirotaka</au><au>IKEDA, Sakiko</au><au>SATO, Toshiya</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FLAVOR OIL-AND-FAT</title><date>2020-03-05</date><risdate>2020</risdate><abstract>To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FLAVOR OIL-AND-FAT |
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