METHOD FOR IMPARTING SMOOTHNESS TO FOODSTUFF
Techniques for imparting smoothness to a foodstuff are provided. Smoothness is imparted to a foodstuff by adding the following component (A) and/or (B): (A) amino acid; and (B) γ-glutamyl peptide. L'invention concerne des techniques pour conférer un aspect lisse à un produit alimentaire. L'...
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| creator | SUGIYAMA, Shingo HIROSE, Takako |
| description | Techniques for imparting smoothness to a foodstuff are provided. Smoothness is imparted to a foodstuff by adding the following component (A) and/or (B): (A) amino acid; and (B) γ-glutamyl peptide.
L'invention concerne des techniques pour conférer un aspect lisse à un produit alimentaire. L'aspect lisse est conféré à un produit alimentaire oar ajout des composants (A) et/ou (B) suivants : (A) un acide aminé ; et (B) un peptide γ-glutamyle.
食品になめらかさを付与する技術を提供する。下記成分（Ａ）および／または（Ｂ）を配合することにより食品になめらかさを付与する： （Ａ）アミノ酸； （Ｂ）γ－グルタミルペプチド。 |
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L'invention concerne des techniques pour conférer un aspect lisse à un produit alimentaire. L'aspect lisse est conféré à un produit alimentaire oar ajout des composants (A) et/ou (B) suivants : (A) un acide aminé ; et (B) un peptide γ-glutamyle.
食品になめらかさを付与する技術を提供する。下記成分（Ａ）および／または（Ｂ）を配合することにより食品になめらかさを付与する： （Ａ）アミノ酸； （Ｂ）γ－グルタミルペプチド。</description><language>eng ; fre ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</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=20231228&DB=EPODOC&CC=WO&NR=2023248646A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231228&DB=EPODOC&CC=WO&NR=2023248646A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SUGIYAMA, Shingo</creatorcontrib><creatorcontrib>HIROSE, Takako</creatorcontrib><title>METHOD FOR IMPARTING SMOOTHNESS TO FOODSTUFF</title><description>Techniques for imparting smoothness to a foodstuff are provided. Smoothness is imparted to a foodstuff by adding the following component (A) and/or (B): (A) amino acid; and (B) γ-glutamyl peptide.
L'invention concerne des techniques pour conférer un aspect lisse à un produit alimentaire. L'aspect lisse est conféré à un produit alimentaire oar ajout des composants (A) et/ou (B) suivants : (A) un acide aminé ; et (B) un peptide γ-glutamyle.
食品になめらかさを付与する技術を提供する。下記成分（Ａ）および／または（Ｂ）を配合することにより食品になめらかさを付与する： （Ａ）アミノ酸； （Ｂ）γ－グルタミルペプチド。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDxdQ3x8HdRcPMPUvD0DXAMCvH0c1cI9vX3D_Hwcw0OVgjxB8r5uwSHhLq58TCwpiXmFKfyQmluBmU31xBnD93Ugvz41OKCxOTUvNSS-HB_IwMjYyMTCzMTM0dDY-JUAQBI3yZm</recordid><startdate>20231228</startdate><enddate>20231228</enddate><creator>SUGIYAMA, Shingo</creator><creator>HIROSE, Takako</creator><scope>EVB</scope></search><sort><creationdate>20231228</creationdate><title>METHOD FOR IMPARTING SMOOTHNESS TO FOODSTUFF</title><author>SUGIYAMA, Shingo ; HIROSE, Takako</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2023248646A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; 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>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>SUGIYAMA, Shingo</creatorcontrib><creatorcontrib>HIROSE, Takako</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SUGIYAMA, Shingo</au><au>HIROSE, Takako</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR IMPARTING SMOOTHNESS TO FOODSTUFF</title><date>2023-12-28</date><risdate>2023</risdate><abstract>Techniques for imparting smoothness to a foodstuff are provided. Smoothness is imparted to a foodstuff by adding the following component (A) and/or (B): (A) amino acid; and (B) γ-glutamyl peptide.
L'invention concerne des techniques pour conférer un aspect lisse à un produit alimentaire. L'aspect lisse est conféré à un produit alimentaire oar ajout des composants (A) et/ou (B) suivants : (A) un acide aminé ; et (B) un peptide γ-glutamyle.
食品になめらかさを付与する技術を提供する。下記成分（Ａ）および／または（Ｂ）を配合することにより食品になめらかさを付与する： （Ａ）アミノ酸； （Ｂ）γ－グルタミルペプチド。</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; jpn |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | METHOD FOR IMPARTING SMOOTHNESS TO FOODSTUFF |
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