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Title:
NOVEL FERMENTED SEASONING COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2017/014253
Kind Code:
A1
Abstract:
The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrigerated or frozen after being heated and cooked. The present invention addresses the problem of providing an agent for tenderizing meat, etc., masking the raw odor of soy milk, masking the odor of vegetable proteins, enhancing the sense of stimulation from spices, improving cacao flavor, minimizing the odor from photodegradation of milk or soy milk, improving milkiness, improving the grain flavor of miso, masking fish odor, masking meat odor, improving fruitiness, or masking fermented-soybean odors. The problem is overcome by using a ferment (lactobacillus/yeast ferment) of milk whey or soy milk produced using lactobacillus and yeast. The lactobacillus/yeast ferment is preferably obtained by using yeast to perform further fermentation on a lactobacillus ferment of milk whey or soy milk.

Inventors:
OGAWA Shingo (TABLEMARK CO. LTD., 5-14, Haneda Asahicho, Ota-k, Tokyo 42, 〒1440042, JP)
HIRANUMA Mizuki (TABLEMARK CO. LTD., 5-14, Haneda Asahicho, Ota-k, Tokyo 42, 〒1440042, JP)
TAKANO Yasuko (TABLEMARK CO. LTD., 5-14, Haneda Asahicho, Ota-k, Tokyo 42, 〒1440042, JP)
KUMAGAI Takeshi (TABLEMARK CO. LTD., 5-14, Haneda Asahicho, Ota-k, Tokyo 42, 〒1440042, JP)
ARAKI Junya (TABLEMARK CO. LTD., 5-14, Haneda Asahicho, Ota-k, Tokyo 42, 〒1440042, JP)
TAKANO Shigenori (TABLEMARK CO. LTD., 5-14, Haneda Asahicho, Ota-k, Tokyo 42, 〒1440042, JP)
NAGASAWA Atsushi (TABLEMARK CO. LTD., 5-14, Haneda Asahicho, Ota-k, Tokyo 42, 〒1440042, JP)
OKUHAMA Hidenori (38-4 Aza Sotonosawa, Oaza Kiriyanai, Gonohe-machi, Sannohe-gu, Aomori 02, 〒0391502, JP)
SANO Hiroyuki (94 Mamedo-cho, Kohoku-ku, Yokohama-sh, Kanagawa 24, 〒2228624, JP)
Application Number:
JP2016/071349
Publication Date:
January 26, 2017
Filing Date:
July 21, 2016
Export Citation:
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Assignee:
TABLEMARK CO., LTD. (4-10, Tsukiji 6-chome Chuo-k, Tokyo 45, 〒1040045, JP)
International Classes:
A23L27/00; A23C9/152; A23C11/10; A23C21/02; A23G1/00; A23G1/30; A23J3/16; A23L2/00; A23L3/36; A23L5/00; A23L5/20; A23L11/20; A23L13/40; A23L17/00; A23L19/00; A23L23/00; A23L27/10; A23L27/24
Foreign References:
JPH0775521A1995-03-20
JP2009297009A2009-12-24
JP2009273452A2009-11-26
JPH0775520A1995-03-20
JPH07303447A1995-11-21
JP2004283109A2004-10-14
JP2007061099A2007-03-15
JP2009261385A2009-11-12
JPH1066521A1998-03-10
JP2002101851A2002-04-09
JP2009296918A2009-12-24
JP2004283077A2004-10-14
JP2004236638A2004-08-26
JP2003024003A2003-01-28
JP2007244274A2007-09-27
JPH0343053A1991-02-25
JPH02107170A1990-04-19
JP2013179862A2013-09-12
JP2015023853A2015-02-05
JP2008061511A2008-03-21
JP2005137362A2005-06-02
JP2014050337A2014-03-20
JPH0257154A1990-02-26
JP2006296421A2006-11-02
JP2016067240A2016-05-09
Other References:
LIU C ET AL.: "Stimulation of Nisin Production From Whey by a Mixed Culture of Lactococcus lactis and Saccharomyces cerevisiae", APPL. BIOCHEM. BIOTECHNOL., vol. 129-132, no. 1, 2006, pages 751 - 761, XP055348468
YUTAKA KAWAGUCHI: "Selection of Yeast Starter for Making Cheese-like Soy Protein Foods", NIHON SHOKUHIN KOGYO GAKKAISHI, vol. 27, no. 1, 1980, pages 1 - 6, XP055348473
Attorney, Agent or Firm:
SIKS & CO. (8th Floor, Kyobashi-Nisshoku Bldg. 8-7, Kyobashi 1-chome, Chuo-k, Tokyo 31, 〒1040031, JP)
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