Abrégé

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.

Classes IPC  ?

• A61K 38/06 - Tripeptides
• A23L 33/18 - PeptidesHydrolysats de protéines
• A61K 8/64 - ProtéinesPeptidesLeurs dérivés ou produits de dégradation
• A61K 9/08 - Solutions
• A61K 47/10 - AlcoolsPhénolsLeurs sels, p. ex. glycérolPolyéthylène glycols [PEG]PoloxamèresAlkyléthers de PEG/POE
• A61P 17/00 - Médicaments pour le traitement des troubles dermatologiques
• A61Q 19/00 - Préparations pour les soins de la peau
• C07C 321/14 - Sulfures, hydropolysulfures ou polysulfures ayant des groupes thio liés à des atomes de carbone acycliques d'un squelette carboné acyclique saturé
• C07K 5/083 - Tripeptides la chaîne latérale du premier amino-acide étant acyclique, p. ex. Gly, Ala

Abrégé

[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.

Classes IPC  ?

• A61K 31/105 - Persulfures
• A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
• A23L 33/18 - PeptidesHydrolysats de protéines
• A23L 33/175 - Acides aminés
• A61K 8/33 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques contenant de l'oxygène
• A61K 8/46 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques contenant du soufre
• A61K 38/06 - Tripeptides
• A61K 47/08 - Composés organiques, p. ex. hydrocarbures naturels ou synthétiques, polyoléfines, huile minérale, gelée de pétrole ou ozocérite contenant de l'oxygène
• A61P 17/00 - Médicaments pour le traitement des troubles dermatologiques

Abrégé

[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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement

Abrégé

[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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
• A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
• A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
• A23L 33/175 - Acides aminés

Abrégé

[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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants

Abrégé

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.

Classes IPC  ?

• A23P 30/40 - Production de mousse ou de produits fouettés
• A21D 2/18 - Hydrates de carbone
• A21D 2/26 - Protéines
• A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
• A23G 3/52 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
• A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
• A23L 2/38 - Autres boissons non alcoolisées
• A23L 2/52 - Addition d'ingrédients
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 27/50 - Sauce de soja
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
• A23L 31/15 - Extraits

Abrégé

[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.

Classes IPC  ?

• A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
• A21D 2/26 - Protéines
• C07K 14/415 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de végétaux
• C12N 9/66 - Élastase
• C12N 15/31 - Gènes codant pour des protéines microbiennes, p. ex. entérotoxines
• C12N 15/57 - Hydrolases (3) agissant sur les liaisons peptidiques (3.4)
• C12P 21/06 - Préparation de peptides ou de protéines préparés par hydrolyse d'une liaison peptidique, p. ex. hydrolysats

Abrégé

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.

Classes IPC  ?

• A61K 31/706 - Composés ayant des radicaux saccharide et des hétérocycles ayant l'azote comme hétéro-atome d'un cycle, p. ex. nucléosides, nucléotides contenant des cycles à six chaînons avec l'azote comme hétéro-atome d'un cycle
• A23L 33/13 - Acides nucléiques ou leurs dérivés
• A61K 31/726 - Glycosaminoglycanes, c.-à-d. mucopolysaccharides
• A61K 31/737 - Polysaccharides sulfatés, p. ex. sulfate de chondroïtine, sulfate de dermatane
• A61P 19/00 - Médicaments pour le traitement des troubles du squelette
• A61P 19/02 - Médicaments pour le traitement des troubles du squelette des troubles articulaires, p. ex. arthrites, arthroses
• A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
• A61P 37/02 - Immunomodulateurs
• A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes

Abrégé

[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.

Classes IPC  ?

• A61K 38/06 - Tripeptides
• A23L 33/145 - Extraits
• A23L 33/18 - PeptidesHydrolysats de protéines
• A61K 36/064 - Saccharomycetales, p. ex. levure de boulanger
• A61P 17/16 - Émollients ou protecteurs, p. ex. contre les radiations

Abrégé

[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.

Classes IPC  ?

• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 13/60 - Produits à base de viande hachée ou émulsifiée, p. ex. saucissesViande reconstituée à partir de viande hachée
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane

Abrégé

[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.

Classes IPC  ?

• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
• A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
• A23L 2/52 - Addition d'ingrédients
• A23L 2/54 - Mélange avec des gaz
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane

Abrégé

[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.

Classes IPC  ?

• A61K 38/06 - Tripeptides
• A23L 33/145 - Extraits
• A23L 33/18 - PeptidesHydrolysats de protéines
• A61K 36/062 - Ascomycota
• A61P 17/16 - Émollients ou protecteurs, p. ex. contre les radiations

Abrégé

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.

Classes IPC  ?

• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
• A23J 3/16 - Protéines végétales à partir de soja
• A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement

Abrégé

[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.　

Classes IPC  ?

• A61K 8/9728 - Champignons, p. ex. levures
• A61Q 1/02 - Préparations contenant des colorants cutanés, p. ex. pigments
• A61Q 17/04 - Préparations topiques pour faire écran au soleil ou aux radiationsPréparations topiques pour bronzer
• A61Q 19/00 - Préparations pour les soins de la peau

Abrégé

[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.

Classes IPC  ?

• A61K 8/9728 - Champignons, p. ex. levures
• A61K 8/34 - Alcools
• A61K 36/06 - Champignons, p. ex. levures
• A61P 17/16 - Émollients ou protecteurs, p. ex. contre les radiations
• A61Q 5/12 - Préparations contenant des agents de conditionnement des cheveux
• A61Q 19/00 - Préparations pour les soins de la peau

Abrégé

[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.

Classes IPC  ?

• A21D 2/26 - Protéines
• A21D 2/36 - Substances végétales
• A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes

Abrégé

[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.

Classes IPC  ?

• A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
• A21D 2/18 - Hydrates de carbone
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement

Produits et services

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

Produits et services

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

Abrégé

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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 5/30 - Traitement physique, p. ex. par des moyens électriques ou magnétiques, par énergie ondulatoire ou par irradiation
• A23P 20/25 - Remplissage ou fourrage de produits alimentaires enrobés, p. ex. combiné avec l’enrobage ou la formation de creux
• A23P 30/00 - Mise en forme ou traitement des produits alimentaires caractérisés par le procédé ou l’appareil

Abrégé

[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.

Classes IPC  ?

• A61K 38/06 - Tripeptides
• A61K 8/64 - ProtéinesPeptidesLeurs dérivés ou produits de dégradation
• A61P 17/00 - Médicaments pour le traitement des troubles dermatologiques
• A61P 17/16 - Émollients ou protecteurs, p. ex. contre les radiations
• A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
• A61Q 19/00 - Préparations pour les soins de la peau
• A61Q 19/02 - Préparations pour les soins de la peau pour décolorer ou blanchir la peau chimiquement
• A61Q 19/08 - Préparations contre le vieillissement

Abrégé

[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.

Classes IPC  ?

• C12N 9/99 - Inactivation des enzymes par traitement chimique
• A23L 33/18 - PeptidesHydrolysats de protéines
• A61K 8/64 - ProtéinesPeptidesLeurs dérivés ou produits de dégradation
• A61K 38/05 - Dipeptides
• A61K 38/06 - Tripeptides
• A61P 17/00 - Médicaments pour le traitement des troubles dermatologiques
• A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
• A61Q 19/02 - Préparations pour les soins de la peau pour décolorer ou blanchir la peau chimiquement
• C07K 5/062 - Dipeptides la chaîne latérale du premier amino-acide étant acyclique, p. ex. Gly, Ala
• C07K 5/072 - Dipeptides la chaîne latérale du premier amino-acide contenant plus de groupes carboxyle que de groupes amino, ou leurs dérivés, p. ex. Asp, Glu, Asn
• C07K 5/093 - Tripeptides la chaîne latérale du premier amino-acide contenant plus de groupes carboxyle que de groupes amino, ou leurs dérivés, p. ex. Asp, Glu, Asn

Abrégé

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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23J 3/14 - Protéines végétales
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation

Produits et services

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

Produits et services

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

Abrégé

[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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane

Abrégé

[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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23J 3/00 - Traitement des protéines pour l'alimentation
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement

Produits et 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.

Abrégé

[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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
• A23L 2/52 - Addition d'ingrédients

Produits et services

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

Produits et 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.

Produits et services

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

Abrégé

[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.

Classes IPC  ?

• C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
• A61K 8/9728 - Champignons, p. ex. levures
• A61Q 19/00 - Préparations pour les soins de la peau

Abrégé

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.

Classes IPC  ?

• A61K 31/197 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe amino les groupes amino et carboxyle étant liés à la même chaîne carbone acyclique, p. ex. acide gamma-aminobutyrique [GABA], bêta-alanine, acide epsilon-aminocaproïque ou acide pantothénique
• A23L 33/175 - Acides aminés
• A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence

Produits et 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.

Produits et 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.

Produits et 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.

Produits et 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

Produits et 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

Produits et 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

Produits et services

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

Abrégé

[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.

Classes IPC  ?

• A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits

Abrégé

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.

Classes IPC  ?

• A23L 13/60 - Produits à base de viande hachée ou émulsifiée, p. ex. saucissesViande reconstituée à partir de viande hachée
• A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs

Abrégé

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.

Classes IPC  ?

• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux

Produits et 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.

Produits et 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.

Abrégé

[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.

Classes IPC  ?

• A23L 27/40 - Sels de tableSubstituts diététiques du sel
• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
• A23L 27/24 - Épices, agents aromatiques ou condiments synthétiques préparés par fermentation

Abrégé

[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.

Classes IPC  ?

• A23L 31/15 - Extraits
• A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
• A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits

Abrégé

[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.

Classes IPC  ?

• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 23/10 - Concentrés de potage, p. ex. poudres ou tablettes

Abrégé

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.

Classes IPC  ?

• A23L 13/10 - Farine ou poudre de viandeGranulés, agglomérés ou flocons
• A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane

Produits et 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

Produits et 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

Produits et 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.

Produits et services

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

Abrégé

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.

Classes IPC  ?

• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
• A23L 2/52 - Addition d'ingrédients
• A23L 23/00 - PotagesSauces Leur préparation ou leur traitement

Abrégé

[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.

Classes IPC  ?

• A61K 39/39 - Préparations médicinales contenant des antigènes ou des anticorps caractérisées par les additifs immunostimulants, p. ex. par les adjuvants chimiques
• A61P 37/04 - Immunostimulants
• A61K 36/06 - Champignons, p. ex. levures
• A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
• A23K 20/153 - Acides nucléiquesLeurs hydrolysats ou dérivés
• A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
• A61K 31/7105 - Acides ribonucléiques naturels, c.-à-d. contenant uniquement des riboses liés à l'adénine, la guanine, la cytosine ou l'uracile et ayant des liaisons 3'-5' phosphodiester

Abrégé

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.

Classes IPC  ?

• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
• A21D 2/18 - Hydrates de carbone

Abrégé

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.

Classes IPC  ?

• A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence
• A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
• A23L 33/175 - Acides aminés
• A23L 2/52 - Addition d'ingrédients
• A61K 31/197 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe amino les groupes amino et carboxyle étant liés à la même chaîne carbone acyclique, p. ex. acide gamma-aminobutyrique [GABA], bêta-alanine, acide epsilon-aminocaproïque ou acide pantothénique

Abrégé

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.

Classes IPC  ?

• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement

Produits et 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

Abrégé

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.

Classes IPC  ?

• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 13/60 - Produits à base de viande hachée ou émulsifiée, p. ex. saucissesViande reconstituée à partir de viande hachée
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement

Abrégé

[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.

Classes IPC  ?

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

Produits et services

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

Produits et 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.

Produits et 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.

Abrégé

[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.

Classes IPC  ?

• A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
• A61P 3/02 - Nutriments, p. ex. vitamines, minéraux
• A61P 3/04 - AnorexigènesMédicaments de l'obésité
• A61P 3/06 - Antihyperlipémiants
• A61P 37/02 - Immunomodulateurs
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
• A61K 31/716 - Glucanes

Abrégé

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.

Classes IPC  ?

• C07C 29/78 - SéparationPurificationStabilisationEmploi d'additifs par traitement physique par condensation ou cristallisation
• C07C 31/26 - Alcools hexahydroxyliques
• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
• A23G 4/10 - Chewing-gum caractérisé par la composition caractérisé par les hydrates de carbone utilisés, p. ex. des polysaccharides

Produits et 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.

Produits et 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

Produits et services

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

Produits et 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

Abrégé

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.

Classes IPC  ?

• A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
• A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
• C12N 1/04 - Conservation des micro-organismes à l'état viable

Abrégé

[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.

Classes IPC  ?

• A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
• A01G 18/20 - Milieux de culture, p. ex. compost

Abrégé

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.

Classes IPC  ?

• A61P 1/14 - Eupeptiques, p. ex. acides, enzymes, orexigènes, antidyspeptiques, toniques, antiflatulants
• A61P 31/04 - Agents antibactériens
• A61P 31/12 - Antiviraux
• A61P 35/00 - Agents anticancéreux
• A61P 37/04 - Immunostimulants
• A61K 47/36 - PolysaccharidesLeurs dérivés, p. ex. gommes, amidon, alginate, dextrine, acide hyaluronique, chitosane, inuline, agar-agar ou pectine
• A61K 35/74 - Bactéries
• A61K 35/744 - Bactéries lactiques, p. ex. entérocoques, pédiocoques, lactocoques, streptocoques ou leuconostoques
• A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis

Produits et services

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

Abrégé

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.

Classes IPC  ?

• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires

Abrégé

[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.

Classes IPC  ?

• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 33/145 - Extraits

Produits et services

Seasonings, other than spices; yeast; yeast extracts.

Produits et 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.

Abrégé

[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.

Classes IPC  ?

• A23C 19/093 - Addition de matières grasses ou de protéines d'origine non laitière
• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane

Produits et services

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

Abrégé

[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.

Classes IPC  ?

• A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis

Abrégé

[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.

Classes IPC  ?

• A01N 37/44 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, contenant des composés organiques comportant un atome de carbone possédant trois liaisons à des hétéro-atomes, avec au plus deux liaisons à un halogène, p. ex. acides carboxyliques contenant au moins un groupe carboxylique ou un thio-analogue, ou un de leurs dérivés, et un atome d'azote lié au même squelette carboné par une liaison simple ou double, cet atome d'azote ne faisant pas partie d'un dérivé ou d'un thio-analogue d'un groupe carboxylique, p. ex. acides aminocarboxyliques
• A01N 37/20 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, contenant des composés organiques comportant un atome de carbone possédant trois liaisons à des hétéro-atomes, avec au plus deux liaisons à un halogène, p. ex. acides carboxyliques contenant le groupe —CO—N, p. ex. amides ou imides d'acide carboxyliqueLeurs thio-analogues contenant le groupe , dans lequel Cn représente un squelette carboné ne comportant pas de cycleLeurs thio-analogues
• A01P 21/00 - Régulateurs de croissance des végétaux

Abrégé

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

Classes IPC  ?

• C12P 19/30 - Nucléotides
• C12N 9/12 - Transférases (2.) transférant des groupes contenant du phosphore, p. ex. kinases (2.7)
• C12P 19/32 - Nucléotides avec un système cyclique condensé, contenant un cycle à six chaînons, comportant deux atomes d'azote dans le même cycle, p. ex. nucléotides puriques, dinucléotide de la nicotinamide-adénine

Produits et services

Seasonings; Flavor enhancers for foods

Produits et services

Chemicals for use in the manufacture of skin, facial, body care and make-up products. Cosmetics; soaps; perfumery; fragrances.

Produits et services

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

Produits et services

(1) Glutathione for use in the manufacture of foods and dietary supplements; chemicals containing glutathione as main ingredient for use in the manufacture of foods and dietary supplements; chemicals containing glutathione for use in the manufacture of foods and dietary supplements. (2) Dietary supplements containing glutathione.

Produits et services

Glutathione being chemicals for use in the manufacture of foods and dietary supplements; chemicals containing glutathione as a main ingredient for use in industry; chemicals containing glutathione for use in the manufacture of food supplements Dietary supplements containing glutathione

Produits et services

Chemicals for use in the manufacture of skin care, facial care and make-up products

Produits et services

(1) Glutathione for use in the manufacture of foods and dietary supplements; chemicals containing glutathione as main ingredient for use in the manufacture of foods and dietary supplements; chemicals containing glutathione for use in the manufacture of foods and dietary supplements. (2) Dietary supplements containing glutathione.

Produits et services

Glutathione being chemicals for use in the manufacture of foods and dietary supplements; chemicals containing glutathione as a main ingredient for use in industry; chemicals containing glutathione for use in the manufacture of food supplements Dietary supplements containing glutathione

Produits et services

(1) Condiments made of yeast extracts for use as flavour enhancers; seasonings [other than spices]; yeast extracts for food

Produits et services

Chemicals; artificial sweeteners. Fermented soybean paste; worcester sauce; meat gravies; ketchup; soy sauce [soya sauce]; vinegar; vinegar mixes; seasoning soy sauce [soba-tsuyu]; salad dressings; white sauce; mayonnaise; sauces for barbecued meat; cube sugar; fructose [for food]; crystal sugar [not confectionery]; sugar; maltose [for food]; honey; glucose [for food]; powdered starch syrup [for food]; starch syrup [for food]; umami seasonings; ice cream mixes; sherbet mixes; confectionery, bread and buns; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream.

Produits et services

(1) Artificial sweeteners. (2) Artificial sweeteners; preservatives for use in the manufacture of foodstuffs and pharmaceuticals. Natural sweeteners. Sugar alcohols.

Produits et services

Sake; sake substitute; alcoholic beverages (except beer); japanese white liquor (shochu); alcoholic beverages (except beer) for cooking, namely cooking wine, cooking brandy and japanese shochu-based mixed liquor (mirin).

Produits et services

Sake; sake substitute; alcoholic beverages (except beer); japanese white liquor (shochu); alcoholic beverages (except beer) for cooking, namely cooking wine, cooking brandy and japanese shochu-based mixed liquor (mirin).

Produits et services

(1) Seasonings (other than spices); yeast

Produits et services

(1) Artificial sweetener (2) Preservatives for use in the manufacture of foodstuffs and pharmaceuticals, natural sweeteners and sugar alcohol

Produits et services

Seasonings other than spices; yeast