Abstract

[Problem] The present invention addresses the problem of providing: a persulfide-containing composition containing a compound that is derived from a natural product or is widely used as an additive and that can stabilize a glutathione analogue persulfide or a cysteine analogue persulfide; and a method for stabilizing a persulfide. [Solution] By having a polyphenol coexist with a glutathione analogue persulfide or a cysteine analogue persulfide, it is possible to suppress degradation of the glutathione analogue persulfide or the cysteine analogue persulfide and stabilize the persulfide.

IPC Classes  ?

• A61K 31/105 - Persulfides
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A23L 33/18 - PeptidesProtein hydrolysates
• A23L 33/175 - Amino acids
• A61K 8/33 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
• A61K 8/46 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing sulfur
• A61K 38/06 - Tripeptides
• A61K 47/08 - Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen
• A61P 17/00 - Drugs for dermatological disorders

Abstract

The present invention addresses the problem of providing: a liquid composition which contains a high concentration of an oxidized glutathione persulfide and can be used as an external or oral composition; and a method for producing the same. The present invention also addresses the problem of providing a method for increasing the concentration of oxidized glutathione persulfide in a liquid composition. The present invention solves said problems by preparing a liquid composition containing at least 1.5 wt% of an oxidized glutathione persulfide by suspending a persulfide of oxidized glutathione in a polyol and then heating the same.

IPC Classes  ?

• A61K 38/06 - Tripeptides
• A23L 33/18 - PeptidesProtein hydrolysates
• A61K 8/64 - ProteinsPeptidesDerivatives or degradation products thereof
• A61K 9/08 - Solutions
• A61K 47/10 - AlcoholsPhenolsSalts thereof, e.g. glycerolPolyethylene glycols [PEG]PoloxamersPEG/POE alkyl ethers
• A61P 17/00 - Drugs for dermatological disorders
• A61Q 19/00 - Preparations for care of the skin
• C07C 321/14 - Sulfides, hydropolysulfides, or polysulfides having thio groups bound to acyclic carbon atoms of an acyclic saturated carbon skeleton
• C07K 5/083 - Tripeptides the side chain of the first amino acid being acyclic, e.g. Gly, Ala

Abstract

[Problem] The purpose of the present invention is to provide a method for easily producing an oil/fat-containing curdlan composition which has such a soft texture as to easily soften or break down in an oral cavity. [Solution] It is possible to obtain an oil/fat-containing curdlan composition which has such physical properties as to easily soften or break down in an oral cavity, by gelling a curdlan dispersion containing an oil/fat at a temperature at which a high-set gel is not formed while stirring the curdlan dispersion. The oil/fat-containing curdlan composition according to the present invention, which has such new physical properties, provides new applications in comparison to conventional oil/fat-containing gels, and also broadens the range of use of curdlan as an oil/fat substitutional food. Thus, the oil/fat-containing curdlan composition according to the present invention can be expected to contribute to reduction in the amount of an oil/fat in foods or development of plant-based foods.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof

Abstract

[Problem] To provide: a gel-like composition which has high heat resistance to such an extent that the shape of the composition can be retained even under heating with a microwave oven or under heating in a temperature zone exceeding 100°C; and a method for producing the gel-like composition. [Solution] Provided is a gel-like composition containing curdlan, wherein the curdlan to be used is in the form of a finely pulverized powder having an average particle diameter of 30 μm or less, and native gellan gum and tapioca-derived starch are contained in specified amounts. Further, improved workability and high heat resistance can be imparted by using arginine in an amount within a specified range with respect to the amount of the curdlan and/or by adding a modified arum root powder to the gel-like composition.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A23L 33/175 - Amino acids

Abstract

[Problem] The purpose of the present invention is to suppress the deterioration of heat resistance of a gel-like composition containing curdlan and another thickening polysaccharide, particularly a gel-like composition in which the amount of curdlan is smaller. [Solution] In the preparation of a gel-like composition containing curdlan and another thickening polysaccharide, curdlan having an average particle diameter of 50 μm or less is used as the above-mentioned curdlan.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents

Abstract

A method for producing a foaming material for a composition to be foamed, the method includes: suspending a yeast cell residue in water; adjusting a pH of a yeast cell suspension to an acidic side; and heating a yeast cell suspension, the foaming material includes a yeast extract having a protein content of 35% by weight or more per solid content and a dietary fiber content of 30% by weight or more per solid content, and the foaming material is contained in the composition at from 0.001% to 1% by weight.

IPC Classes  ?

• A23P 30/40 - Foaming or whipping
• A21D 2/18 - Carbohydrates
• A21D 2/26 - Proteins
• A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
• A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
• A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
• A23G 3/52 - Aerated, foamed, cellular or porous products
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/38 - Other non-alcoholic beverages
• A23L 2/52 - Adding ingredients
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 27/50 - Soya sauce
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 31/15 - Extracts

Abstract

[Problem] To provide: a composition for promoting improvement in the extensibility of cereal flour dough and formation of SS bonds; and a method for improving cereal flour dough by using the composition. [Solution] It has been found that, by degrading y-type and x-type subunits 5 among HMW-GSs that form glutenin by using a polypeptide having elastin degradation activity, the extensibility of cereal flour dough improves, and at the same time, new SS bonds are formed as a result of increased mobility of cysteine residues in the glutenin.

IPC Classes  ?

• A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
• A21D 2/26 - Proteins
• C07K 14/415 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from plants
• C12N 9/66 - Elastase
• C12N 15/31 - Genes encoding microbial proteins, e.g. enterotoxins
• C12N 15/57 - Hydrolases (3) acting on peptide bonds (3.4)
• C12P 21/06 - Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products

Abstract

Provided is an oral composition containing β-nicotinamide mononucleotide (β-NMN) and a proteoglycan as active ingredients. The composition can be used for improving joint function as well as skin function.

IPC Classes  ?

• A61K 31/706 - Compounds having saccharide radicals and heterocyclic rings having nitrogen as a ring hetero atom, e.g. nucleosides, nucleotides containing six-membered rings with nitrogen as a ring hetero atom
• A23L 33/13 - Nucleic acids or derivatives thereof
• A61K 31/726 - Glycosaminoglycans, i.e. mucopolysaccharides
• A61K 31/737 - Sulfated polysaccharides, e.g. chondroitin sulfate, dermatan sulfate
• A61P 19/00 - Drugs for skeletal disorders
• A61P 19/02 - Drugs for skeletal disorders for joint disorders, e.g. arthritis, arthrosis
• A61P 29/00 - Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agentsNon-steroidal antiinflammatory drugs [NSAID]
• A61P 37/02 - Immunomodulators
• A61P 43/00 - Drugs for specific purposes, not provided for in groups

Abstract

[Problem] The present invention addresses the problem of improving, by the use of glutathione, skin brightness or disorders in the skin caused by ultraviolet rays. [Solution] The present inventors have arrived at the present invention as a result of discovering a method with which skin brightness is improved through the use of a glutathione-containing composition containing a dipeptide derived particularly from a yeast extract or the like, even at a low dose where the glutathione content intake is 100 mg/day or less.

IPC Classes  ?

• A61K 38/06 - Tripeptides
• A23L 33/145 - Extracts
• A23L 33/18 - PeptidesProtein hydrolysates
• A61K 36/064 - Saccharomycetales, e.g. baker's yeast
• A61P 17/16 - Emollients or protectives, e.g. against radiation

Abstract

[Problem] The present invention addresses the problem of providing: a quality-improving composition that contains a phosphoric acid-containing yeast extract having a prescribed arginine content or less and having an excellent quality-improving effect on processed meat foods; and a method for producing a processed meat food and a method for improving the quality of a processed meat food, in each of which the quality-improving composition is used. [Solution] The yeast extract contains at least 18 wt% of phosphoric acids and also contains orthophosphoric acid, wherein the total amount of orthophosphoric acid, pyrophosphoric acid, tripolyphosphoric acid and trimetaphosphoric acid among the phosphoric acids is 75 wt%. The use of this yeast extract makes it possible to impart binding properties and elasticity to a processed meat food and also impart a smooth appearance to a cross-section of a processed meat product.

IPC Classes  ?

• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Abstract

[Problem] The purpose of the present invention is to provide: a thickener composition that has excellent dispersibility in various foods and drinks, hardly causes clumping, and is capable of rapidly imparting viscosity; and a method for improving the dispersibility of a thickener composition. [Solution] Porous starch degradation product particles are used as a starch degradation product that coexists with a polysaccharide thickener.

IPC Classes  ?

• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/52 - Adding ingredients
• A23L 2/54 - Mixing with gases
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Abstract

[Problem] The problem of the present invention is to suppress the occurrence of erythema caused by ultraviolet irradiation, by using glutathione. [Solution] According to the present invention, by orally ingesting glutathione at a low dose of 100 mg/day or less, the numerical value of the ultraviolet irradiation level (minimum erythema dose: MED) necessary for the occurrence of erythema can be improved, and the occurrence of erythema due to ultraviolet irradiation can be suppressed. According to the present invention, the tolerance to ultraviolet exposure can be improved, and pigmentation can be suppressed.

IPC Classes  ?

• A61K 38/06 - Tripeptides
• A23L 33/145 - Extracts
• A23L 33/18 - PeptidesProtein hydrolysates
• A61K 36/062 - Ascomycota
• A61P 17/16 - Emollients or protectives, e.g. against radiation

Abstract

The present invention addresses the problem of providing a quality improving agent that improves physical properties and qualities of foods such as livestock processed products, seafood paste products, livestock meat seafood-like foods, and noodles.　The quality improving agent for food contains curdlan and arginine. The curdlan and arginine can be used in a powder form, but are preferably used after being mixed in advance with a water-soluble medium. The food quality can be evaluated in terms of: for seafood paste products, the firmness, the easiness to bite off, the elasticity, the sense of feeling full, and the smoothness; for noodles, the firmness, the easiness to bite off, the elasticity, and the slipperiness; for soybean curd, the firmness, the easiness to bite off, and the sense of feeling full; and for livestock meat processed products, the firmness, the elasticity, the sense of feeling full, and the granular meat texture.

IPC Classes  ?

• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23J 3/16 - Vegetable proteins from soybean
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof

Abstract

[Problem] To provide a material which utilizes a yeast-derived cell wall, has a skin wrinkle improving effect, and can be used as a feeling improver when applied to the skin. [Solution] As a result of intensive studies, the present inventors have found that, by using a yeast cell wall-containing composition having a yeast cell wall structure, a cosmetic composition having a skin wrinkle improving effect, a moisture retaining effect and a skin barrier effect can be provided, and that the cosmetic composition can also be used as a feeling improver. The present invention is completed based on these findings. Furthermore, the yeast cell wall-containing composition according to the present invention can be extracted from yeast that has been employed in foods. That is, the composition is derived from a microorganism capable of being used in foods, and therefore can be used safely.　

IPC Classes  ?

• A61K 8/9728 - Fungi, e.g. yeasts
• A61Q 1/02 - Preparations containing skin colorants, e.g. pigments
• A61Q 17/04 - Topical preparations for affording protection against sunlight or other radiationTopical sun tanning preparations
• A61Q 19/00 - Preparations for care of the skin

Abstract

[Problem] The present invention addresses the problem of providing: a topical composition containing a yeast extract comprising yeast-derived dietary fiber; and a method for improving skin quality and a hair care method that use this topical composition. [Solution] The moisture content and melanin content of the skin can be improved, and the adhesion of microscopic substances such as pollen and PM2.5 to the skin can be suppressed, by applying onto the skin a yeast extract comprising yeast-derived dietary fiber with a prescribed particle size distribution. Moreover, by use on the hair, hair end evenness can be imparted and the combability can be improved, and in addition the cuticle can be protected from, e.g., ultraviolet radiation.

IPC Classes  ?

• A61K 8/9728 - Fungi, e.g. yeasts
• A61K 8/34 - Alcohols
• A61K 36/06 - Fungi, e.g. yeasts
• A61P 17/16 - Emollients or protectives, e.g. against radiation
• A61Q 5/12 - Preparations containing hair conditioners
• A61Q 19/00 - Preparations for care of the skin

Abstract

[Problem] To provide a bread-making improver that exhibits an effect of the same type and the same quality as the effect of adding gluten to bread. [Solution] A bread-making improver configured from three ingredients, including a soybean protein, phospholipase, and an elastin-degrading enzyme of a polypeptide configured from a specific amino acid sequence, the bread-making improver serving as a substitute material for active gluten.

IPC Classes  ?

• A21D 2/26 - Proteins
• A21D 2/36 - Vegetable material
• A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes

Abstract

[Problem] The present invention addresses the problem of providing a dietary-fiber-containing composition that can be added to a formed food product containing wheat flour. [Solution] As a result of in-depth research to solve this problem, the inventors completed the present invention upon discovering that a dietary-fiber-containing composition containing hydrophobic β glucan and hydrophilic β glucan can be added to a food product that uses wheat flour without causing a reduction in processing suitability.

IPC Classes  ?

• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A21D 2/18 - Carbohydrates
• A21D 13/00 - Finished or partly finished bakery products
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Goods & Services

Seasonings, other than spices; umami seasonings; food seasonings, other than spices.

Goods & Services

Seasonings [other than spices]; umami seasonings; food seasonings [other than spices].

Abstract

According to a method for producing a three-dimensional shaped food, the method comprising a step of turning a curdlan dispersion liquid into a heat irreversible gel, and a step of ejecting and laminating the gel, it is possible to obtain a three-dimensional shaped food that may withstand precise shaping with good handling properties at the time of ejection but with high shape retention during and after lamination and also has heat resistance after forming.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
• A23P 20/25 - Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
• A23P 30/00 - Shaping or working of foodstuffs characterised by the process or apparatus

Abstract

[Problem] The present invention addresses the problem of providing an anti-aging composition for external use and an aging retarding method using the composition. [Solution] By using an anti-aging composition for external use containing glutathione persulfide or a glutathione analogue persulfide, the decrease in cell proliferability and the decrease in hyaluronic acid productivity after aging induction can be suppressed. In addition, tyrosinase activity of melanoma cells, in which melanin has been induced, can be inhibited and thus melanin production can be suppressed so that spots, freckles, pigmentation after sunburn, etc. can be relieved.

IPC Classes  ?

• A61K 38/06 - Tripeptides
• A61K 8/64 - ProteinsPeptidesDerivatives or degradation products thereof
• A61P 17/00 - Drugs for dermatological disorders
• A61P 17/16 - Emollients or protectives, e.g. against radiation
• A61P 43/00 - Drugs for specific purposes, not provided for in groups
• A61Q 19/00 - Preparations for care of the skin
• A61Q 19/02 - Preparations for care of the skin for chemically bleaching or whitening the skin
• A61Q 19/08 - Anti-ageing preparations

Abstract

[Problem] To provide a whitening and skin care composition having excellent tyrosinase activity inhibitory effects. [Solution] The present invention was completed by discovering that excellent tyrosinase activity inhibitory effects can be obtained by using glutathione (GSH) as a cysteine-containing peptide together with γ-Gly-Cys (γ-GC) and Cys-Gly (CG). In particular, these components are preferably used in combination at the composition ratio (weight ratio) of the GSH, γ-GC, and CG being 1:0.01 to 1:0.005-0.50.

IPC Classes  ?

• C12N 9/99 - Enzyme inactivation by chemical treatment
• A23L 33/18 - PeptidesProtein hydrolysates
• A61K 8/64 - ProteinsPeptidesDerivatives or degradation products thereof
• A61K 38/05 - Dipeptides
• A61K 38/06 - Tripeptides
• A61P 17/00 - Drugs for dermatological disorders
• A61P 43/00 - Drugs for specific purposes, not provided for in groups
• A61Q 19/02 - Preparations for care of the skin for chemically bleaching or whitening the skin
• C07K 5/062 - Dipeptides the side chain of the first amino acid being acyclic, e.g. Gly, Ala
• C07K 5/072 - Dipeptides the side chain of the first amino acid containing more carboxyl groups than amino groups, or derivatives thereof, e.g. Asp, Glu, Asn
• C07K 5/093 - Tripeptides the side chain of the first amino acid containing more carboxyl groups than amino groups, or derivatives thereof, e.g. Asp, Glu, Asn

Abstract

An object of the present invention is to provide a method for producing a granular solid composition that can be used as a replacement for a Soboro-like food, has non-uniform granule sizes, and has particle surface asperities. The granular solid composition is produced by solidifying a liquid or sol composition comprising curdlan by heating on a surface with stirring. The liquid or sol composition comprising curdlan may comprise a microbe-derived and/or plant-derived protein.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23J 3/14 - Vegetable proteins
• A23J 3/22 - Working-up of proteins for foodstuffs by texturising

Goods & Services

(1) Seasonings, other than spices; umami seasonings; food seasonings, other than spices.

Goods & Services

(1) Seasonings, other than spices; umami seasonings; food seasonings, other than spices.

Abstract

[Problem] The purpose of the present invention is to provide: an oil- and fat-containing gel having the mouthfeel of oozing oil and fat when chewed; a production method for the oil- and fat-containing gel; and a food product including the oil- and fat-containing gel. [Solution] Contained in this oil- and fat-containing gel are curdlan, oil and fat, and deacylated gellan gum. As a result of the inclusion thereof, the effect of the present invention is exhibited due to the amount of liquid exuded when the oil- and fat-containing gel is compressed by the method disclosed in the description of the present application being equal to or greater than a prescribed amount per unit volume of the gel.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Abstract

[Problem] The objective of the present invention is to provide: a fat-containing gel providing a texture of fat oozing during chewing; a method for producing the fat-containing gel; or a foodstuff containing the fat-containing gel. [Solution] The fat-containing gel comprises curdlan, a fat and two or more emulsifiers. The effect of the present invention achieved by the above-mentioned composition is exhibited by an amount of a liquid oozing when the fat-containing gel is compressed by the method disclosed in the present specification becoming at least a predetermined amount per unit volume of the gel.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23J 3/00 - Working-up of proteins for foodstuffs
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof

Goods & Services

Supplements containing glutathione; pharmaceutical, veterinary and sanitary preparations. Yeast; yeast extract whose main ingredient is glutathione. Carbonated drinks; fruit juices; vegetable juices [beverages]; whey beverages; waters [beverages]; non-alcoholic beverages; energy drinks; beer; concentrates for making soft drink; preparations for making non-alcoholic beverages.

Abstract

[Problem] The purpose of the present invention is to provide a method for solving a problem in methods for preparing curdlan gels. For example, provided is a method that makes it possible to improve dispersibility or solubility when viscosity enhancement is carried out at low temperature in a viscosity enhancing method. The present invention also provides a method for improving strength of a formed gel. [Solution] Curdlan and chaotropic ions or urea in the range of 1-1500 with respect to 100 parts by weight of the curdlan are made to coexist.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/52 - Adding ingredients

Goods & Services

(1) Seasonings other than spices; seasonings mainly consisting of hydrolyzed protein; umami seasonings; flavorings, other than essential oils; yeast; yeast extract.

Goods & Services

Chemicals for use in industry and science; enzymes for scientific or research purposes; enzymes for industrial purposes; diagnostic reagents for scientific use; glue and adhesives for industrial purposes; plant growth regulating preparations.

Goods & Services

Seasonings [other than spices]; yeast extracts for food.

Abstract

[Problem] When dietary fibre is extracted from yeast as an extract and used as a topical agent for cosmetic purposes, it is sticky and has an unfavourable texture due to being an extract. The present invention addresses the problem of providing a method for obtaining a yeast extract that is less sticky and has excellent texture. [Solution] A method was discovered, in which cell-wall-degrading enzymes are allowed to act on yeast cells washed with alkaline-ionised water, so as to obtain a yeast extract which contains dietary fibre, is less sticky and has excellent texture.

IPC Classes  ?

• C12P 1/00 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes
• A61K 8/9728 - Fungi, e.g. yeasts
• A61Q 19/00 - Preparations for care of the skin

Abstract

Provided is a novel composition for preventing the deterioration in a cognitive function or improving the cognitive function in a subject. A composition for preventing the deterioration in a cognitive function and/or improving the cognitive function in a subject, the composition containing γ-aminobutyric acid.

IPC Classes  ?

• A61K 31/197 - Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
• A23L 33/175 - Amino acids
• A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products. Cosmetics; soap products; perfumes; incense; skin care products.

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products. Cosmetics; soap products; perfumes; incense; skin care products.

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products. Cosmetics; soap products; perfumes; incense; skin care products.

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products Cosmetics; soap products, namely, non-medicated soaps, cosmetic soaps, beauty soaps; perfumes; incense; non-medicated skin care preparations

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products Cosmetics; soap products, namely, non-medicated soaps, cosmetic soaps, beauty soaps; perfumes; incense; non-medicated skin care preparations

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products Cosmetics; soap products, namely, non-medicated soaps, cosmetic soaps, beauty soaps; perfumes; incense; non-medicated skin care preparations

Goods & Services

(1) Seasonings other than spices; yeast extracts for food.

Abstract

[Abstract] [Problem] The purpose of the present invention is to provide: a β-glucan-containing yeast extract having a greater capability to suppress off-flavors of food and beverages as compared with a conventional product; and a flavor improvement method for food and beverages, the method employing said yeast extract. [Solution] A β-glucan-containing yeast extract, especially a yeast extract containing β-glucan having a molecular weight of 1000-6000 Da, was found to be having a greater capability to mask off-flavors of food and beverages as compared with a conventional product.

IPC Classes  ?

• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof

Abstract

An object of the present invention is to provide a molded food product obtained by molding and heat-treating a raw material for molded food products, wherein the molded food product has excellent binding property and water-holding property without necessarily using a phosphate salt or egg white. A raw material for a molded food product comprising: a composition for processing a molded food product comprising an aqueous dispersion or hydrosol of a thermocoagulable β-1,3-glucan such as curdlan and oil or fat; and a food material, is molded and heated to obtain the molded food product.

IPC Classes  ?

• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives

Abstract

A method for manufacturing a three-dimensional shaped food, said method being characterized by comprising a step for converting a curdlan dispersion into a thermally irreversible gel and a step for injecting and laminating the gel. According to this method, a three-dimensional shaped food, which has good handling properties at the injection, yet maintains good shape retention properties during and after the lamination, has high heat resistance even after molding and can withstand precision shaping, can be obtained.

IPC Classes  ?

• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products. Cosmetics; soap products; perfumes; incense; skin care products.

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products. Cosmetics; soap products; perfumes; incense; skin care products.

Abstract

[Problem] The present invention addresses the problem of providing a method for eliminating, in food in which a portion of sodium chloride is replaced with potassium chloride mainly for sodium restriction, an unnatural feeling caused by a time difference between the salty tastes of sodium chloride and potassium chloride to obtain an integrated single salty taste. [Solution] According to the present invention, by adding, to food containing sodium chloride and potassium chloride, a lactic acid bacteria-fermented seasoning containing 5-70 wt% of mannitol, 1.5-20 wt% of lactic acid, 1-10 wt% of acetic acid, and 1-10 wt% of sodium glutamate, the salty tastes of the sodium chloride and the potassium chloride can be integrated into a single taste.

IPC Classes  ?

• A23L 27/40 - Table saltsDietetic salt substitutes
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/24 - Synthetic spices, flavouring agents or condiments prepared by fermentation

Abstract

[Abstract] [Problem] The purpose of the present invention is to provide: an α-glucan decomposition product-containing yeast extract that is capable of improving flavor more than a conventional product; and a production method therefor. [Solution] A high-quality α-glucan decomposition product-containing yeast extract that has a greater flavor improvement effect than a conventional yeast extract as a result of bringing edible dried yeast into contact with acid-treated raw enzymes produced by basidiomycetes.

IPC Classes  ?

• A23L 31/15 - Extracts
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof

Abstract

[Problem] To provide an anticaking agent for powder, when added to a common powdery food liable to cause blocking during storage, said anticaking agent exhibiting a high anticaking effect without affecting the taste of the powdery food to which the same is added. [Solution] An anticaking agent for foods that is obtained by washing yeast cells and has a protein content of 20% or more and a dietary fiber content of 20% or more.

IPC Classes  ?

• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 23/10 - Soup concentrates, e.g. powders or cakes

Abstract

The present invention addresses the problem of providing a method for producing a granular solid composition that has non-uniform particle size and uneven particle surfaces and is usable as a substitute for a minced (soboro-like) food. According to the present invention, a liquid or sol composition containing curdlan is solidified by heating on a surface under stirring to give a granular solid composition. The liquid or sol composition containing curdlan may contain microorganism-derived and/or plant-derived proteins.

IPC Classes  ?

• A23L 13/10 - Meat meal or powderGranules, agglomerates or flakes
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products Cosmetics; soap products, namely, non-medicated soaps, cosmetic soaps, beauty soaps; perfumes; incense; non-medicated skin care preparations

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products Cosmetics; soap products, namely, non-medicated soaps, cosmetic soaps, beauty soaps; perfumes; incense; non-medicated skin care preparations

Abstract

An object of the present invention is to provide a composition for preventing or improving fat deposition on the liver in spite of the alcohol intake history of a level that a liver disease is not caused. The inventors found that glutathione has an effect of preventing or improving fat deposition on the liver, which is not caused by alcohol, and completed the present invention. Among nonalcoholic fat diseases, the present invention is particularly effective in an early stage of the treatment or in a case where treatment for another disease is not performed.

IPC Classes  ?

• A61K 38/00 - Medicinal preparations containing peptides
• A61K 38/06 - Tripeptides
• A61P 1/18 - Drugs for disorders of the alimentary tract or the digestive system for pancreatic disorders, e.g. pancreatic enzymes
• A61P 1/16 - Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics

Goods & Services

Chemicals for use in the manufacture of skin care, facial care, make-up and hair care products. Cosmetics; soaps for personal use; perfumery and incense; fragrances for personal use (perfume); breath freshening preparations.

Goods & Services

Fertilisers; Organic fertilisers; Biostimulants for plants; Plant growth regulating preparations.

Abstract

The present invention addresses the problem of providing an onion extract, in which the bitterness and harshness of raw onions or onion extracts are reduced, using a method different from conventional methods. To solve this problem, the present inventors conducted intensive studies and, as a result, found that a composition containing an onion extract, which has reduced bitterness and harshness, can be obtained by fermenting the onion extract with an edible microorganism such as a yeast, thereby completing the invention.

IPC Classes  ?

• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 2/52 - Adding ingredients
• A23L 23/00 - SoupsSauces Preparation or treatment thereof

Abstract

[Problem] The present invention provides a method for inexpensively and quickly activating the immunity of fish and shellfish. Moreover, the present invention also addresses the problem of providing a culture feed material which is for fish and shellfish, can be continuously administered, can increase feed efficiency, and differs from polysaccharides or the like which are not suitable as a culture feed material for fish and shellfish due to deterioration in feed efficiency caused by the continuous administration of a conventional immunity activation agent. [Solution] It has been found that the immunity is inexpensively and quickly activated by feeding a yeast extract containing RNA or by mixing the yeast extract with a feed or vaccine and then administering the resultant mixture, thereby completing the present invention.

IPC Classes  ?

• A61K 39/39 - Medicinal preparations containing antigens or antibodies characterised by the immunostimulating additives, e.g. chemical adjuvants
• A61P 37/04 - Immunostimulants
• A61K 36/06 - Fungi, e.g. yeasts
• A23K 10/16 - Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
• A23K 20/153 - Nucleic acidsHydrolysis products or derivatives thereof
• A23K 50/80 - Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
• A61K 31/7105 - Natural ribonucleic acids, i.e. containing only riboses attached to adenine, guanine, cytosine or uracil and having 3'-5' phosphodiester links

Abstract

According to the present invention, a food property improver containing a dextran-coated material exhibits a food property improving effect equivalent to dextran having a molecular weight of at least 150,000 Da. Also, since the outer peripheral portion of the dextran-coated material is coated with dextran having a molecular weight of at least 7,000 Da, a high-molecular dextran, wheat flour, or the like in the food property improver does not precipitate or separate even when stored for a long time. Thus, the food property improver can be used in a uniform state even without turning over and mixing. Furthermore, a food property improver according to the present invention includes dextran having a maximum molecular weight of 105Da, but exhibits, due to said composition, the physical property improving effect equivalent to that achieved when dextran having a molecular weight 105 Da is added.

IPC Classes  ?

• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A21D 2/18 - Carbohydrates

Abstract

Provided is a novel composition for preventing the deterioration in a cognitive function or improving the cognitive function in a subject. A composition for preventing the deterioration in a cognitive function and/or improving the cognitive function in a subject, the composition containing γ-aminobutyric acid.

IPC Classes  ?

• A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
• A61P 43/00 - Drugs for specific purposes, not provided for in groups
• A23L 33/175 - Amino acids
• A23L 2/52 - Adding ingredients
• A61K 31/197 - Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid

Abstract

The purpose of the present invention is to provide: a flavor enhancing agent containing, as an active ingredient, a product obtainable by thermally reacting a carbonyl compound and an amino compound under an acidic condition; a method for enhancing the flavor of a beverage or food required to have an enhanced flavor; and a method for producing a beverage or food having an enhanced flavor. It was found that by adding a product obtainable by thermally reacting a carbonyl compound and an amino compound under an acidic condition to a beverage or food required to have an enhanced flavor, the flavor of the beverage or food can be increased.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof

Goods & Services

Maltitol for the food industry; maltitol for use in the manufacture of food; chemicals containing polyol as main ingredient for the food industry; sugar alcohol for the food industry; artificial sweeteners; chemical additives for use in the manufacture of food; chemical additives for use in the manufacture of pharmaceuticals

Abstract

The present invention addresses the problem of providing a molded food obtained by molding a molded-food raw material and by subjecting the resulting product to heat treatment, said molded food having excellent cohesiveness and water retention without necessarily requiring the use of a phosphate or egg white. This molded food is obtained by molding a molded-food processing composition, which contains a thermocoagulable β-1,3-glucan, such as curdlan, and an aqueous dispersion of oils and fats or a hydrosol, and a molded-food raw material, which contains a food material, and by heating the resulting product.

IPC Classes  ?

• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof

Abstract

[Problem] To obtain β-NMN from a yeast having been used in foods, and to obtain a β-NMN composition from a composition containing NAD. [Solution] The present inventor found out that β-NMN is produced by reacting a metabolic composition, said metabolic composition being prepared by adding a crude enzyme prepared from a microorganism belonging to the genus Aspergillus to, for example, a composition containing NAD such as a yeast extract, under specific conditions. Namely, β-NMN is produced by the crude enzyme, etc. prepared from a microorganism belonging to the genus Aspergillus with the use of NAD that is contained in the yeast extract as a substrate.

IPC Classes  ?

• C12P 19/30 - Nucleotides
• C12N 9/14 - Hydrolases (3.)

Goods & Services

Cosmetics; soaps for personal use; perfumery and incense; fragrances for personal use.

Goods & Services

Chemicals that contain fullerene and are for use in the manufacture of skin, facial, bodycare and make-up products. Cosmetics containing fullerene; soaps for personal use containing fullerene; perfumery containing fullerene; incense containing fullerene; fragrances for personal use containing fullerene.

Goods & Services

Chemicals for use in industry; chemicals containing polyol as main ingredient; sugar alcohol; artificial sweeteners; chemical additives for use in the manufacture of food.

Abstract

[Problem] The present invention addresses the problem of providing a composition for preventing or alleviating lifestyle diseases by way of a safe substance. [Solution] The inventors discovered a function that promotes intestinal microbial fermentation in curdlan of 30 μm or smaller in mean particle diameter and arrived at the present invention. The present invention can cause the level of short-chain fatty acids, which are metabolites derived from gut microbiota, to rise significantly and regulate the intestinal environment. In addition, since an improvement of the intestinal environment improves systemic metabolism or immune functions, the present invention also has the effect of preventing lifestyle diseases.

IPC Classes  ?

• A61P 1/04 - Drugs for disorders of the alimentary tract or the digestive system for ulcers, gastritis or reflux esophagitis, e.g. antacids, inhibitors of acid secretion, mucosal protectants
• A61P 3/02 - Nutrients, e.g. vitamins, minerals
• A61P 3/04 - AnorexiantsAntiobesity agents
• A61P 3/06 - Antihyperlipidemics
• A61P 37/02 - Immunomodulators
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A61K 31/716 - Glucans

Abstract

The present invention addresses the problem of providing a novel method for efficiently producing sorbitol which is particularly suitable for use in chewing gum. The present invention provides a production method that is for a sorbitol powder and that has a step for adding a sorbitol solution containing 2-6 mass% of water to a sorbitol raw material powder, and mixing the added solution and the sorbitol raw material powder together, to form a crystalline sorbitol powder using a means for cooling the temperature of the mixture of the solution and the sorbitol raw material powder to 60°C or lower.

IPC Classes  ?

• C07C 29/78 - SeparationPurificationStabilisationUse of additives by physical treatment by condensation or crystallisation
• C07C 31/26 - Hexahydroxylic alcohols
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23G 4/10 - Chewing gum characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides

Goods & Services

Binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; food flavorings, other than essential oils; tea; coffee; cocoa; confectionery; bread and buns; soya bean paste; Worcester sauce; meat gravies; ketchup; soya sauce; vinegar; vinegar mixes; salad dressings; white sauce; sauces for barbecued meat; cube sugar; fructose for culinary purposes; crystal sugar [not confectionary]; sugar; maltose for culinary purposes; honey; glucose for culinary purposes; powdered starch syrup for culinary purposes; starch syrup for culinary purposes; salt; umami seasonings; chemical seasonings; seasonings [other than spices]; spices; ice cream mixes; sherbet mixes; yeast powder; koji [fermented malted rice]; yeast; yeast extracts for food; baking powder; instant confectionery mixes; rice; husked oats; husked barley; flour; gluten for food.

Goods & Services

Chemical products containing fullerene for use in the manufacture of skin, facial, body care, and make-up products Cosmetics containing fullerene; cosmetic soap containing fullerene; non medicated cosmetic soap containing fullerene; perfumery containing fullerene; incense containing fullerene; fragrances for personal use containing fullerene

Goods & Services

Maltitol for the food industry; Maltitol for use in the manufacture of food

Goods & Services

(1) Maltitol for manufacturing food; mannitol for manufacturing food; xylitol for manufacturing food; sorbitol for manufacturing food; erythritol for manufacturing food; hydrogenated starch hydrolysates for manufacturing food; polyols; artificial sweeteners; chemical additives for use in the manufacture of food; chemical additives for use in the manufacture of pharmaceuticals

Abstract

The present invention addresses the problem of providing a composition containing a useful microorganism and provided in the form of a food or beverage product or a composition for preparing a food or beverage product, wherein the useful microorganism has and maintains stability against decomposition by gastric fluid when the composition containing the useful microorganism is ingested.　The present invention provides a composition containing a useful microorganism having stability against decomposition by gastric fluid by combining (A) dried probiotic cells or a dried probiotic cell formulation of a useful microorganism and (B) a polycationic polymer powder selected from chitosan, chitosan oligosaccharide, chitin, polylysine, and protamine. This composition containing a useful microorganism can be applied to a variety of compositions containing a useful microorganism because the composition can be prepared as a powder mixture of dried probiotic cells or a dried probiotic cell formulation of the useful microorganism and a polycationic polymer powder.

IPC Classes  ?

• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• C12N 1/04 - Preserving or maintaining viable microorganisms

Abstract

An object of the present invention is to provide a composition for preventing or improving fat deposition on the liver in spite of the alcohol intake history of a level that a liver disease is not caused. The inventors found that glutathione has an effect of preventing or improving fat deposition on the liver, which is not caused by alcohol, and completed the present invention. Among nonalcoholic fat diseases, the present invention is particularly effective in an early stage of the treatment or in a case where treatment for another disease is not performed.

IPC Classes  ?

• A61K 38/00 - Medicinal preparations containing peptides
• A61K 38/06 - Tripeptides
• A61P 1/16 - Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics

Abstract

[Problem] Various vegetable materials have been considered as meat substitute marterials, but when soybeans have been used, there has been a grain smell unique to soya beans which adversely affects the flavor, and in some cases acts as an allergen for food allergies. Although mushroom fruiting bodies have the potential to become a meat substitute material having approximately the same texture as processed meat products when used as a meat substitute, the low productivity of using the mycelium has been a significant problem. Furthermore, there have been problems with preferences regarding texture, flavor, etc., when mushroom mycelium are used as a meat substitute. [Solution] To solve these problems, the inventors discovered that mushroom mycelium productivity can be improved by using mushroom mycelium to arrive at a specific culture medium component, thereby achieving the present invention.

IPC Classes  ?

• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A01G 18/20 - Culture media, e.g. compost

Abstract

The problem addressed by the present invention is to provide a probiotic composition that is imparted with and retains storage stability and stability against gastric juice decomposition.　A probiotic composition that retains storage stability and stability against gastric juice decomposition is produced by mixing and processing (A) probiotic dried cells or dried cell preparation and (B) a thickening polysaccharide having at least β-1,4 bonds as a bonding mode so that the probiotic and the thickening polysaccharide are jointly present in a state of contact to prepare a powdered mixture, and blending the prepared powdered mixture in preparation of the probiotic composition. The probiotic composition of the present invention can be applied to various probiotic compositions and can provide a probiotic prepared product that has been imparted with storage stability and stability against gastric juice decomposition.

IPC Classes  ?

• A61P 1/14 - Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
• A61P 31/04 - Antibacterial agents
• A61P 31/12 - Antivirals
• A61P 35/00 - Antineoplastic agents
• A61P 37/04 - Immunostimulants
• A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
• A61K 35/74 - Bacteria
• A61K 35/744 - Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
• A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis

Goods & Services

Seasonings [other than spices]; yeast extracts for food.

Abstract

A method for producing a foaming material for a composition to be foamed, the method includes: suspending a yeast cell residue in water; adjusting a pH of a yeast cell suspension to an acidic side; and heating a yeast cell suspension, the foaming material includes a yeast extract having a protein content of 35% by weight or more per solid content and a dietary fiber content of 30% by weight or more per solid content, and the foaming material is contained in the composition at from 0.001% to 1% by weight.

IPC Classes  ?

• A23P 30/40 - Foaming or whipping
• A23L 2/38 - Other non-alcoholic beverages
• A21D 2/18 - Carbohydrates
• A23L 31/15 - Extracts
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
• A21D 2/26 - Proteins
• A23L 27/50 - Soya sauce
• A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
• A23G 3/52 - Aerated, foamed, cellular or porous products
• A23L 2/52 - Adding ingredients

Abstract

The present invention addresses the issues of reducing the oiliness and increasing the crunchiness of a coating and maintaining the juiciness of food coated in the batter, for fried food that has been prepared in oil and stored or frozen. In addition, the present invention addresses the issues of ensuring that the food and the coating are unlikely to separate and that the coating does not change to a texture that is hard and tough like chewing gum, after being cooked in a microwave oven or being stored in a hot warmer. These issues are addressed by a composition being added to the batter liquid, said composition comprising gluten that has been heat-treated using an organic acid having at least two carbonyl groups in the same molecule.

IPC Classes  ?

• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like

Abstract

[Problem] 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.

IPC Classes  ?

• A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
• A23L 33/145 - Extracts

Goods & Services

Seasonings, other than spices; yeast; yeast extracts.

Goods & Services

Meat tenderizers for industrial purposes; stabilizers for food, except preparations for stiffening whipped cream; thickeners for food; emulsifiers for food; antioxidant for food; mildew proofing agents; enzymes for chemical purposes; chemicals for maintaining freshness of food and preserving foodstuffs; activated carbons; filtering clarificants; food preservatives; calcium salt; lecithin [raw material]; plasticizers; hydrolyzed protein [raw material]; hydrolyzed protein for the food industry; food processing enzymes; enzymes for industrial purposes; fermented polysaccharide derived from microorganisms; hydrolyzed protein for food additives and food fillers; anti-aging agents; chelating agents; conditioning agents for food, except those for medical purposes; chemicals for use as an additive to food; chemicals used in food industry; artificial sweeteners; flour and starch for industrial purposes; chemicals containing glutathione as main ingredient; chemicals containing polyol as main ingredient; chemicals containing curdlan as main ingredient; proteins for the food industry. Fungicides for kitchen purposes; alcohol formulations for use as disinfectants; pharmaceutical preparations; veterinary and sanitary preparations; empty capsules for pharmaceuticals; dietary supplements for humans; lactose for pharmaceutical purposes; lacteal flour for babies; dietary supplements for animals. Edible oils and fats; meat extracts; gelatine; processed meat products; processed seafood products containing seaweed extracts or seafood extracts, and other processed seafood products; dried vegetables; dried fruits; vegetable extracts for food; processed vegetables and fruits; white of eggs; yolk of eggs; powdered eggs; processed eggs; instant or pre-cooked soup; pre-cooked curry stew, stew and soup mixes; soup; dried flakes of laver mixes for sprinkling on rice in hot water [Ochazuke mixes]; dried flakes of fish, meat, vegetables or seaweed [Furi-kake]; milk products; frozen vegetables; frozen fruits. Sausage binding materials; thickening agents for cooking foodstuffs mainly consisting of fermented polysaccharide derived from microorganisms; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; flavorings for beverages, other than essential oils; flavorings, other than essential oils; aromatic preparations for food, not from essential oils; confectionery; bread and buns; sandwiches; steamed buns stuffed with minced meat [Chinese-manjuh]; hamburgers [sandwiches]; pizzas; hot dogs [sandwiches]; meat pies; umami seasonings; seasonings containing meat extracts, seafood extracts or vegetable extracts; mirin-based seasonings; Japanese shochu-based seasonings; sake-based seasonings; Japanese liquors-based seasonings; wine-based seasonings; seasonings mainly consisting of hydrolyzed protein; soya bean paste; Worcester sauce; meat gravies; ketchup; soya sauce; vinegar; vinegar mixes; seasoning soy sauce [Soba-tsuyu]; salad dressings; tomato sauce; white sauce; mayonnaise; sauces for barbecued meat; cube sugar; fructose for culinary purposes; crystal sugar [not confectionary]; sugar; maltose for culinary purposes; honey; glucose for culinary purposes; powdered starch syrup for culinary purposes; starch syrup for culinary purposes; molasses for food; natural sweeteners; seasonings [other than spices]; yeast powder; koji [fermented malted rice]; yeast in pill form, except those for medical purposes; ferments for pastes; yeast extract; yeast; baking powder; malt extract for food; instant confectionery mixes; flour premixes; cake powder; starch for food; soya flour; flour; gluten for food; ice cream mixes; sherbet mixes; rice; husked oats; husked barley; thickeners for food; additives to fodder, except those for medical and nutrition purposes. Edible seaweeds, unprocessed, for human or animal consumption; vegetables [fresh]; fruits [fresh]; copra; foxtail millet [unprocessed]; proso millet [unprocessed]; sesame [unprocessed]; buckwheat [unprocessed]; corn [unprocessed grain]; Japanese barnyard millet [unprocessed]; wheat, barley and oats [unprocessed]; unprocessed rice; sorghum [unprocessed]; protein-enriched feed for animal consumption; animal foodstuffs; yeast for animal consumption. Japanese white liquor [Shochu]; Japanese shochu-based mixed liquor [Mirin]; Japanese sake; western liquors [in general]; western liquors for cooking; alcoholic fruit beverages; alcoholic fruit beverages for cooking; Japanese shochu-based beverages [Chuhai]; Chinese liquors [in general]; flavored liquors.

Abstract

[Problem] To provide a cheese-containing food that shows an appropriate stringiness or viscosity in a molten state and has a good texture. [Solution] A cheese-containing food which comprises curdlan and a processed starch in such amounts that 0.1-2.5% by weight of curdlan is contained therein and the content of the processed starch is 3-6 times by weight as much as the content of curdlan. If necessary, the cheese-containing food may further comprise 0.2-3% by weight of a molten salt. A composition which comprises curdlan and 3-6 times by weight as much as curdlan of a processed starch is suitably usable as an agent for improving the physical properties of a cheese-containing food.

IPC Classes  ?

• A23C 19/093 - Addition of non-milk fats or non-milk proteins
• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Goods & Services

(1) Seasonings, other than spices; yeast; yeast extracts.

Abstract

[Problem] By preparing a sour dough wherein texture-improving effect and aging-retarding effect deteriorated by powderization are improved, to obtain a novel texture-improving agent for bakery products that contains the sour dough as a main ingredient. [Solution] The present invention has been completed on the basis of a finding that a texture-improving agent for bakery products having excellent texture-improving effect and/or aging-retarding effect, from among effects achieved by adding a sour dough, can be provided by adding a starchy material to a sour dough having been fermented by a lactic acid bacterium followed by saccharification. By adding the texture-improving agent to a bakery product, the softness and moistness of the bakery product can be improved and, furthermore, retardation of aging thereof can be promoted.

IPC Classes  ?

• A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
• A21D 13/00 - Finished or partly finished bakery products

Abstract

[Problem] To provide a plant growth stimulant which is friendly to human bodies, is safe for human bodies, and enables the increase in crop yields. [Solution] It is found that, when cysteinylglycine is applied to a plant, the yield of the plant can be increased due to the growth stimulation effect of cysteinylglycine. A cysteinylglycine-containing plant growth stimulant according to the present invention can enhance the growth of all of plants including vegetables and fruits and therefore can improve the additional values of the plants.

IPC Classes  ?

• A01N 37/44 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio-analogue, or a derivative thereof, and a nitrogen atom attached to the same carbon skeleton by a single or double bond, this nitrogen atom not being a member of a derivative or of a thio-analogue of a carboxylic group, e.g. amino-carboxylic acids
• A01N 37/20 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing the group —CO—N, e.g. carboxylic acid amides or imidesThio-analogues thereof containing the group , wherein Cn means a carbon skeleton not containing a ringThio-analogues thereof
• A01P 21/00 - Plant growth regulators

Abstract

AspergillusAspergillusAspergillus with the use of NAD that is contained in the yeast extract as a substrate.

IPC Classes  ?

• C12P 19/30 - Nucleotides
• C12N 9/12 - Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
• C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide

Abstract

Low-salt processed foods or drinks frequently taste like something is missing because of the less salty taste thereof. Although salt substitutes and flavoring agents are often used to offer a sense of satisfaction, these additives exhibit only limited effects or cause some troubles of, for example, changing the original flavor of food. Under these circumstances, the present invention addresses the problem of enhancing the salty taste of a low-salt processed food or drink without imparting any undesired taste thereto. To solve the above problem, the present inventors conducted intensive studies and, as a result, found that an effect of comfortably and naturally enhancing salty taste can be achieved by adding a composition, which comprises dietary fibers, in particular, glucan and mannan at a specific ratio, to common processed foods or drinks including low-salt processed foods or drinks.

IPC Classes  ?

• A23L 27/40 - Table saltsDietetic salt substitutes
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 19/00 - CheeseCheese preparationsMaking thereof
• A23L 23/00 - SoupsSauces Preparation or treatment thereof

Goods & Services

Seasonings; Flavor enhancers for foods

Abstract

[Problem] To decompose a lipid component in a yeast extract to thereby provide fatty acid-containing yeast extract. To exhibit effects thereof on taste qualities. [Solution] The yeast extract according to the present invention is obtained on the basis of the finding that the fatty acid content of yeast cells or a yeast extract extracted from yeast cells can be increased to 0.5 wt% or more by treating the yeast cells or the yeast extract with a phospholipase optionally together with a lipase. By adding the composition according to the present invention to a food, animal/plant-origin flavors can be imparted to the food.

IPC Classes  ?

• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 31/15 - Extracts

Abstract

[Problem] The present invention addresses the problem of providing a method for manufacturing a variety of seasoning ingredient liquids having a high extract solids content, the method making it possible to prevent a decrease in collection rate due to burning and quality degradation due to microbial contamination while improving productivity through a continuous heating process performed for a short period of time, and to impart superior flavors and impart flavors in a more versatile manner while inhibiting the destruction of taste-contributing components. [Solution] As a result of thoroughgoing investigations into solving the above problem, the inventors of the present invention perfected the present invention upon discovering a method for manufacturing a seasoning in which a direct steam-heating cooker is used, whereby a desired flavor is imparted in a mild manner within 60 seconds while a continuous heating treatment at 130°C or above is performed, and destruction of taste-imparting components can be minimized.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/22 - Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
• A23L 27/24 - Synthetic spices, flavouring agents or condiments prepared by fermentation
• A23L 27/50 - Soya sauce
• A23L 31/15 - Extracts

Abstract

[Problem] To provide a water retentive agent or a syneresis preventing agent which can exhibit high water retentive properties and a high syneresis prevention effect when added to a common food that undergoes syneresis during cooking and storage, can have high elasticity after being molded by heating, is safe, and is steadily available. [Solution] A proper amount of a digestive enzyme for yeast cell walls is reacted with a yeast cell residue which is obtained after the extraction of a yeast extract or the like from yeast cells. In this manner, a water retentive agent can be produced, which has a solid content of 10% by weight, a viscosity of 2000 mPa•s or more at 25°C, a pH value of 8.0 or more, a protein content of 20% by weight or more per solid content, and an edible fiber content of 20% by weight or more.

IPC Classes  ?

• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 31/15 - Extracts

Abstract

[Problem] 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.

IPC Classes  ?

• A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils

Abstract

[Problem] To provide a humectant and syneresis-preventing agent displaying high humectancy properties and syneresis prevention by being added to a general food product in which syneresis occurs during preparation or storage. [Solution] A yeast cell residue-derived food humectant characterized by having humectancy of 1500% or more per solid portion at 25°C, and a method for manufacturing a food preservative thereof.

IPC Classes  ?

• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 3/3571 - Microorganisms; Enzymes
• A23L 31/15 - Extracts

Abstract

[Problem] To provide a seasoning having a kelp-like taste and having a high content of mannitol, which is one of the ingredients that contributes to the characteristic flavor of kelp, and to provide a seasoning which has a unique taste and can be used in a wide range of foods. [Solution] By culturing Leuconostoc lactic acid bacteria in a fructose-yeast extract medium, and thereby converting fructose to mannitol using mannitol-2-dehydrogenase expressed by lactic acid bacteria, it is possible to produce mannitol which exhibits the unique taste of kelp. Also, by seasoning each culture solution without purifying mannitol, a unique taste, which cannot be exhibited by mannitol alone, can be imparted due to the effect of the yeast extract used in the medium.

IPC Classes  ?

• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• C12N 1/14 - Fungi Culture media therefor
• C12N 1/16 - YeastsCulture media therefor

Abstract

[Problem] The present invention addresses the problem of providing a condiment in which D-ribose is included by decomposing a nucleic acid component in a microorganism extract and to show the effect of the D-ribose-containing condiment on the quality of taste. [Solution] In the condiment according to the present invention, 1.5 wt% or more of D-ribose can be included by causing two types of enzymes, a phosphatase and a nucleosidase, or four types of enzymes, a nuclease, a deaminase, a phosphatase, and a nucleosidase to act on a microorganism extract. When heated, the composition of the present invention is able to impart depth and richness to a food product.

IPC Classes  ?

• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• C12P 19/02 - Monosaccharides
• C12N 9/16 - Hydrolases (3.) acting on ester bonds (3.1)
• C12N 9/22 - Ribonucleases
• C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)
• C12N 9/78 - Hydrolases (3.) acting on carbon to nitrogen bonds other than peptide bonds (3.5)

Abstract

[Problem] To provide a novel method for producing L-cysteine as a substitute for the existing fermentation methods. More specifically, provided is a method for producing L-cysteine with the combined use of heat-resistant enzymes. In particular, to provide a method for efficiently forming a pathway for synthesizing O-phosphoserine from 3-phosphoglyceric acid (3-PG) via phosphohydroxypyruvic acid (HPV). [Solution] To solve the problem, provided are a method for producing O-phosphoserine, said method comprising treating 3-PG with phosphoserine aminotransferase (PSAT) and 3-phosphoglyceric acid dehydrogenase (PGDH), each derived from a thermophile, to thereby produce O-phosphoserine, and a method for producing L-cysteine, said method involving the aforesaid step.

IPC Classes  ?

• C12P 13/06 - AlanineLeucineIsoleucineSerineHomoserine
• C12P 13/04 - Alpha- or beta-amino acids
• C12P 13/12 - MethionineCysteineCystine
• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)
• C12N 9/10 - Transferases (2.)
• C12N 15/09 - Recombinant DNA-technology

Abstract

[Problem] To provide a novel antimicrobial substance obtained efficiently from microorganisms that have been used in foods and found to be safe. Also, to provide a method for inducing an adequate antimicrobial substance by culturing for a short time using a medium obtained easily and inexpensively. Furthermore, to utilize resources effectively by using, as a raw material, yeast cell walls generated in large amounts as byproducts in the food industry. [Solution] This antimicrobial substance is produced by causing a medium to contain yeast cells generated as a byproduct in the production of yeast extract or beer, or a yeast cell wall fraction obtained by causing a protease-free cell wall lytic enzyme to act on the yeast cells, thereby culturing the koji mold Aspergillus oryzae.

IPC Classes  ?

• C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi

Abstract

[Problem] The present invention seeks to provide a composition for plants that is highly safe and that contributes to early harvesting, increasing yield, and increasing added value of crops. Specifically, the present invention provides a yeast extract that, by addition to a foliar surface spray or to soil or water, provides an effect of promoting growth, an effect of root lengthening, an effect of improved taste, and an effect of increased amino acid content of a plant. A substance obtained from yeast that is edible and considered to be safe is preferred as the yeast extract. Candida utilis, which is edible and considered to be safe.

IPC Classes  ?

• C05F 11/08 - Organic fertilisers containing added bacterial cultures, mycelia or the like
• C05G 5/23 - Solutions
• A01G 7/06 - Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
• A01G 24/00 - Growth substratesCulture mediaApparatus or methods therefor
• C05G 1/00 - Mixtures of fertilisers covered individually by different subclasses of class
• C05F 9/02 - Apparatus for the manufacture
• C05F 9/00 - Fertilisers from household or town refuse
• A01N 63/10 - AnimalsSubstances produced thereby or obtained therefrom
• A01N 63/30 - Microbial fungiSubstances produced thereby or obtained therefrom
• C12N 1/16 - YeastsCulture media therefor

Abstract

[Problem] This invention addresses the problem of enhancing the richness of generic processed food and beverage items without imparting a disagreeable flavor and without increasing the calorie count or salt content. The additive to be added in this case is preferably a generic food item that is highly safe. [Solution] An appropriate amount of a yeast extract is added to a generic processed food and beverage item, the yeast extract having a peptide content of 5 wt% or higher, an RNA content of 5 wt% or higher, a free amino acid content of 6 wt% or lower, a glutathione content of 0.5 wt% or higher, and preferably, additionally a dietary fiber content of 15 wt% or higher.

IPC Classes  ?

• A23L 31/15 - Extracts
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• A23L 2/38 - Other non-alcoholic beverages
• A23L 2/66 - Proteins
• A23L 23/00 - SoupsSauces Preparation or treatment thereof