Title:
COMPOSITION, COATED FOOD PRODUCT, COATED FOOD PRODUCT MANUFACTURING METHOD, COATING FORMATION METHOD, AND FOOD PRODUCT SHIPPING METHOD
Document Type and Number:
WIPO Patent Application WO/2022/080444
Kind Code:
A1
Abstract:
The present invention provides: a composition that includes a sugar-based surfactant and a water-based solvent; a coated food product having a coating that includes a sugar-based surfactant; a coated food product manufacturing method in which said composition is applied to a food product; and a coating formation method. Additionally, the present invention provides a food product shipping method that includes (A) a step for conveying the food product, (B) a step for forming a coating on the food product, and (C) a step for inspecting the coated food product by using an evaluation device, wherein the aforementioned coating formation method is used to form the coating in the (B) step. The present invention enables the provision of a composition, a coated food product, a coated food product manufacturing method, a coating formation method, and a food product shipping method that make it possible to preserve the freshness of a food product without using a plastic wrapping film.
More Like This:
Inventors:
HIRA NATSUKI (JP)
NISHIMURA DAICHI (JP)
NISHIMURA DAICHI (JP)
Application Number:
PCT/JP2021/038017
Publication Date:
April 21, 2022
Filing Date:
October 14, 2021
Export Citation:
Assignee:
MITSUBISHI CHEM CORP (JP)
International Classes:
B05D3/00; A23B7/16; A23L5/00; A23L19/00; A23L29/00; A23L29/10; B05D7/00; B05D7/24; C09D5/02; C09D7/20; C09D7/63; C09D201/00
Foreign References:
| JPS5841814B2 | 1983-09-14 | |||
| JP2009114184A | 2009-05-28 |
Other References:
ANONYMOUS: "Mitsubishi Chemical Corporation Life Solution Sector home Product Info emulsifier Ryoto ™ Sugar Ester Usage and display", MITSUBISHI CHEMICAL CORPORATION LIFE SOLUTION SECTOR, 6 August 2020 (2020-08-06), XP055922244, Retrieved from the Internet
MOMEN MIR NURUL, TATSUMI YASUO, SHIMOKAWA KEISHI: "Effects of Coating Treatment with Sucrose Fatty Acid Esters on the Ripening of Cavendish Banana", FOOD PRESERVATION SCIENCE, vol. 23, no. 6, 1 January 1997 (1997-01-01), pages 315 - 322, XP055922245, ISSN: 1344-1213, DOI: 10.5891/jafps.23.315
MOMEN MIR NURUL, TATSUMI YASUO, SHIMOKAWA KEISHI: "Effects of Coating Treatment with Sucrose Fatty Acid Esters on the Ripening of Cavendish Banana", FOOD PRESERVATION SCIENCE, vol. 23, no. 6, 1 January 1997 (1997-01-01), pages 315 - 322, XP055922245, ISSN: 1344-1213, DOI: 10.5891/jafps.23.315
Attorney, Agent or Firm:
TAGUCHI, Masahiro et al. (JP)
Download PDF: