Sweetness and/or saltiness enhancing agent 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(WO201837926) 甘味​及び/または​塩味​の​増強​剤
公开号/公开日
WO2018037926 A1 2018-03-01 [WO201837926] / 2018-03-01
申请号/申请日
2017WO-JP29023 / 2017-08-10
发明人
TSUJI MISAKI;TOKUCHI TAKAHIRO;INOUE MASAHIRO;
申请人
J OIL MILLS;
主分类号
IPC分类号
A23C-015/04A23D-009/00A23D-009/007A23G-009/32A23G-009/44A23G-009/52A23L-015/00A23L-023/00A23L-027/00
摘要
(WO201837926) Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness.  This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized fat that has a peroxide value of 15-180 and contains 10-100 mass% of milk fat.  This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized fat that has a peroxide value of 15-180 and contains 10-100 mass% of milk fat.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2016JP-0161597 2016-08-22
主权利要求
(WO201837926) 1. Peroxide number and 15-180, 10 mass % or more is less than or equal 100 mass % of an oxide containing milk fat and oil ingredient, sweetness and/or salty taste enhancing agents. 2. Wherein the oxide enhancing agent comprises 0.001-50% by mass fat, according to claim 1 potentiators. 3. Sweetening and/or a method of manufacturing an augmented assistances, 10 mass % or more to 100 mass % or less in the raw material fat or oil containing milk, heated while supplying oxygen, peroxide number 15-180 to obtain a fat oxidation, the manufacturing method. 4. The method according to claim 60 mass % or more of the fat mass % milk fat comprising no more than 100, the manufacturing method according to claim 3. 5. 65°C or more is less than or equal to 150°C of the heating, or less than the time 72 hours or more Id.Iq 1, the manufacturing method according to claim 3 or 4. 6. Wherein the oxygen supply, wherein the raw material fat or oil 1kg 0.001-2L/minute per, according to any one of claims 3-5 lactonized. 7. Wherein the milk is milk, according to any one of claims 3-6 lactonized. 8. Wherein the edible fats and oils and fats oxide comprising the step of adding, according to any one of claims 3-7 lactonized. 9. Wherein the enhancer is 0.001-50 mass % fat oxide contained in the layer, the manufacturing method according to claim 8. 10. The food product according to claim 1 or 2 enhancing agent. 11. Wherein said oxide comprises fat food 0.005-10000ppm, according to claim 10 food. 12. Peroxide number and 15-180, 10 mass % or more to 100 mass % or less of an oxide containing fat milk and added to the food product, the food and/or methods to enhance the sweet taste.
法律状态
(WO201837926) LEGAL DETAILS FOR WO2018037926  Actual or expected expiration date=2020-02-22    Legal state=ALIVE    Status=PENDING     Event publication date=2017-08-10  Event code=WO/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=WO WOJP2017029023  Application date=2017-08-10  Standardized application number=2017WO-JP29023     Event publication date=2018-03-01  Event code=WO/A1  Event type=Examination events  Published application with search report  Publication country=WO  Publication number=WO2018037926  Publication stage Code=A1  Publication date=2018-03-01  Standardized publication number=WO201837926
专利类型码
A1
国别省市代码
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