Method for improving persistence of flavor possessed by food and drink
The present disclosure addresses the problem of developing a method for improving the persistence of a flavor after a food or beverage is put into the mouth. The present disclosure is an agent for improving the flavor persistence of foods and drinks, which contains polyglycerol condensed ricinoleate...
Saved in:
Main Authors | , , , , , , , , |
---|---|
Format | Patent |
Language | Chinese English |
Published |
31.01.2023
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | The present disclosure addresses the problem of developing a method for improving the persistence of a flavor after a food or beverage is put into the mouth. The present disclosure is an agent for improving the flavor persistence of foods and drinks, which contains polyglycerol condensed ricinoleate as an active ingredient. Furthermore, the present disclosure is an agent for improving the flavor persistence of the food and drink, in which the polyglycerol polymerization degree of the polyglycerol condensed ricinoleate is 2-10, and an agent for improving the flavor persistence of the food and drink, in which the food and drink has a sweet taste and/or a salty taste. And a flavor persistence improving agent for a food or beverage, said flavor persistence improving agent being a food or beverage containing an edible oil or fat.
本公开的课题在于开发一种提升将饮食品含入口中后的风味的持久性的方法。本公开是一种以聚甘油缩合蓖麻油酸酯为有效成分的饮食品的风味持久性提升剂。另外,本公开是一种所述聚甘油缩合蓖麻油酸酯的聚甘油聚合度为2~10的所述饮食品的风味持久性提升剂、所述饮食品具有甜味和/或咸味的所述饮食品的风味持久性提升剂、以及所述饮食品为含有食用油脂的饮食品的所述饮食品的风味持久性提升剂。 |
---|---|
AbstractList | The present disclosure addresses the problem of developing a method for improving the persistence of a flavor after a food or beverage is put into the mouth. The present disclosure is an agent for improving the flavor persistence of foods and drinks, which contains polyglycerol condensed ricinoleate as an active ingredient. Furthermore, the present disclosure is an agent for improving the flavor persistence of the food and drink, in which the polyglycerol polymerization degree of the polyglycerol condensed ricinoleate is 2-10, and an agent for improving the flavor persistence of the food and drink, in which the food and drink has a sweet taste and/or a salty taste. And a flavor persistence improving agent for a food or beverage, said flavor persistence improving agent being a food or beverage containing an edible oil or fat.
本公开的课题在于开发一种提升将饮食品含入口中后的风味的持久性的方法。本公开是一种以聚甘油缩合蓖麻油酸酯为有效成分的饮食品的风味持久性提升剂。另外,本公开是一种所述聚甘油缩合蓖麻油酸酯的聚甘油聚合度为2~10的所述饮食品的风味持久性提升剂、所述饮食品具有甜味和/或咸味的所述饮食品的风味持久性提升剂、以及所述饮食品为含有食用油脂的饮食品的所述饮食品的风味持久性提升剂。 |
Author | TSUKIYAMA MUNEO TSUJINO SHOGO MIZOTA TOSHINOBU MURAYAMA NORIKO AOYAGI HIROSHI FUSHIMI TATSUYA HASOME YOSHIMUNE UEHARA HIDETAKA ITO TOMOYA |
Author_xml | – fullname: MURAYAMA NORIKO – fullname: AOYAGI HIROSHI – fullname: ITO TOMOYA – fullname: UEHARA HIDETAKA – fullname: FUSHIMI TATSUYA – fullname: HASOME YOSHIMUNE – fullname: MIZOTA TOSHINOBU – fullname: TSUKIYAMA MUNEO – fullname: TSUJINO SHOGO |
BookMark | eNrjYmDJy89L5WRw800tychPUUjLL1LIzC0oyi_LzEtXKEgtKs4sLknNS05VyE9TSMtJLAPKF-QXF6cCUYpCUiVQA1BXYl6KQkpRZl42DwNrWmJOcSovlOZmUHRzDXH20E0tyI9PLS5ITE7NSy2Jd_YzNDQ1MzMzMrNwNCZGDQBcmjVr |
ContentType | Patent |
DBID | EVB |
DatabaseName | esp@cenet |
DatabaseTitleList | |
Database_xml | – sequence: 1 dbid: EVB name: esp@cenet url: http://worldwide.espacenet.com/singleLineSearch?locale=en_EP sourceTypes: Open Access Repository |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Medicine Chemistry Sciences |
DocumentTitleAlternate | 提升饮食品所具有的风味的持久性的方法 |
ExternalDocumentID | CN115666268A |
GroupedDBID | EVB |
ID | FETCH-epo_espacenet_CN115666268A3 |
IEDL.DBID | EVB |
IngestDate | Fri Jul 19 12:55:13 EDT 2024 |
IsOpenAccess | true |
IsPeerReviewed | false |
IsScholarly | false |
Language | Chinese English |
LinkModel | DirectLink |
MergedId | FETCHMERGED-epo_espacenet_CN115666268A3 |
Notes | Application Number: CN202180039542 |
OpenAccessLink | https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230131&DB=EPODOC&CC=CN&NR=115666268A |
ParticipantIDs | epo_espacenet_CN115666268A |
PublicationCentury | 2000 |
PublicationDate | 20230131 |
PublicationDateYYYYMMDD | 2023-01-31 |
PublicationDate_xml | – month: 01 year: 2023 text: 20230131 day: 31 |
PublicationDecade | 2020 |
PublicationYear | 2023 |
RelatedCompanies | THE NISSHIN OILLIO GROUP, LTD |
RelatedCompanies_xml | – name: THE NISSHIN OILLIO GROUP, LTD |
Score | 3.5808518 |
Snippet | The present disclosure addresses the problem of developing a method for improving the persistence of a flavor after a food or beverage is put into the mouth.... |
SourceID | epo |
SourceType | Open Access Repository |
SubjectTerms | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
Title | Method for improving persistence of flavor possessed by food and drink |
URI | https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230131&DB=EPODOC&locale=&CC=CN&NR=115666268A |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV3fS8MwED7mFPVNp6LzBxGkb8W1zWp8KOLSliGsGzJlb6NpUzaRtqxV0b_eS9icL_oWEnJcAnf33ZfkAnDlSpd1ZCc1mZ3emPTWYqZgLjUtlmTMzhAyCEUNDCK3_0QfJt1JA15Wb2F0ndAPXRwRLSpBe6-1vy7XJJav71ZW12KOXcVdOPZ8Y5kdI5620Kn4PS8YDf0hNzj3eGREj56l8hQE7-x-AzYVjFZ19oPnnnqVUv4OKeEebI1QWl7vQ-Nr1oIdvvp5rQXbg-WBNzaXtlcdQDjQnz0TRJlkvqICSKn4rkoDX1JkJHuN33G8LPRZrkyJ-MQJOCvOU5IuMPE8hMswGPO-iQpNf1Y_5dFad-cImnmRy2MgMs5cobIhJ5a0SxPmsFRQ6cbCoXaS2CfQ_ltO-7_BU9hVO6l4Bsc6g2a9eJPnGHlrcaG37BvbB4hU |
link.rule.ids | 230,309,786,891,25594,76903 |
linkProvider | European Patent Office |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1bS8MwFD7MKc43nYrOWwTZW3G9rIsPRVy6MnXthkzZ22jaFCfSlrUq-us9CZvzRd9CwglJ4JzzfV9uABe2sGlLtGKNGnFHs650qnFqW5pOo4QaCUIGLqUBP7D7j9bdpD2pwMvyLox6J_RDPY6IHhWhv5cqXucrEctVZyuLSz7DquzaGztuc8GOEU_rGFTcrtMbDd0hazLmsKAZPDi65CkI3unNGqx3kBIqqvTUlbdS8t8pxduGjRH2lpY7UPl6rkONLX9eq8Omv9jwxuLC94pd8Hz12TNBlElmSymA5FLvKhTwJVlCktfwHdvzTO3lipjwTzRAqzCNSTxH4rkH515vzPoaDmj6M_spC1ZjN_ehmmapOAAiwsTmkg2ZobDaVkRNGnNL2CE3LSOKjENo_N1P47_GM6j1x_5gOrgN7o9gS66q1BxM_Riq5fxNnGAWLvmpWr5vYGyLPg |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Apatent&rft.title=Method+for+improving+persistence+of+flavor+possessed+by+food+and+drink&rft.inventor=MURAYAMA+NORIKO&rft.inventor=AOYAGI+HIROSHI&rft.inventor=ITO+TOMOYA&rft.inventor=UEHARA+HIDETAKA&rft.inventor=FUSHIMI+TATSUYA&rft.inventor=HASOME+YOSHIMUNE&rft.inventor=MIZOTA+TOSHINOBU&rft.inventor=TSUKIYAMA+MUNEO&rft.inventor=TSUJINO+SHOGO&rft.date=2023-01-31&rft.externalDBID=A&rft.externalDocID=CN115666268A |