METHOD FOR INTRODUCING SUBSTANCES INTO FOODSTUFF

WIPO Patent Application WO/2022/130812

A1

[Problem] To provide a method whereby the amount of a substance introduced to a foodstuff and/or the depth to which the substance is introduced can be controlled by a simple method. [Solution} This method for introducing substances into foodstuff: generates an introduction-driving force by using the change in volume of gas inside the foodstuff caused by increasing/decreasing the temperature of the foodstuff; and introduces the substance into the foodstuff which retains a visually recognizable shape. This method is characterized by adjusting the introduction-driving force and controlling the amount of substance introduced to the foodstuff and/or the introduction depth, said introductory drive force being generated by: increasing the temperature of the foodstuff; vaporizing dissolved gas in the foodstuff; vaporizing moisture contained in the foodstuff; causing expansion in the volume of the gases in the foodstuff including these; then reducing the temperature by causing the foodstuff to be in contact with the substance being introduced, under normal pressure; and causing water vapor in the foodstuff to condense and gas in the foodstuff to shrink in volume.

SHIMOHISA YUKI (JP)
SHIBATA KENYA (JP)
ISHII YUKO (JP)
WATANABE YAYOI (JP)
TANIMOTO AKI (JP)
SAKAMOTO MINORI (JP)

PCT/JP2021/040403

June 23, 2022

November 02, 2021

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HIROSHIMA PREFECTURE (JP)

A23L5/00; A23L5/30; A23L13/00; A23L13/70; A23L19/00

WO2016199766A1

2016-12-15

JP2019170215A	2019-10-10
JP2009089668A	2009-04-30
JP2008125427A	2008-06-05
JP2003284522A	2003-10-07
JP2010213651A	2010-09-30

NAKAMURA Yukitaka et al. (JP)

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