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Title:
OILINESS REDUCING AGENT FOR FOOD, FOOD ADDITIVE COMPOSITION, PRODUCTION METHOD OF FAT/OIL COMPOSITION, FOOD PRODUCTION METHOD, PRODUCTION METHOD OF HEAT-COOKED FOOD, AND METHOD FOR REDUCING OILINESS OF FOOD
Document Type and Number:
WIPO Patent Application WO/2024/009711
Kind Code:
A1
Abstract:
Provided is a material having an excellent effect of reducing the oiliness of a food. An oiliness reducing agent for a food that contains, as an active ingredient, at least one compound selected from the group consisting of a compound represented by formula (1) and a compound represented by formula (2). [Chemical formula 1] [In the formula, R1 represents a hydroxymethylene group (-CH(OH)-) or a ketone group (-C(=O)-).] [Chemical formula 2] [In the formula: R2 represents a hydroxymethyl group (-CH2(OH)) or an aldehyde group (-CH(=O)) (in this case, R3 represents a methylene group (-CH2-); or R3 represents a hydroxymethylene group (-CH(OH)-) or a ketone group (-C(=O)-) (in this case, R2 represents a methyl group (-CH3).]

Inventors:
NISHIMURA SAKI (JP)
SAKAINO MASAYOSHI (JP)
SUZUKI MOTOTAKA (JP)
Application Number:
PCT/JP2023/022030
Publication Date:
January 11, 2024
Filing Date:
June 14, 2023
Export Citation:
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Assignee:
J OIL MILLS INC (JP)
International Classes:
A23D9/00; A23D9/007; A23L5/00; A23L5/10; A23L7/10; A23L29/00
Domestic Patent References:
WO2018181630A12018-10-04
WO2016175323A12016-11-03
WO2019221221A12019-11-21
Foreign References:
JP2008212003A2008-09-18
JP2002027933A2002-01-29
JP2001218558A2001-08-14
JP2008512537A2008-04-24
JPH05168409A1993-07-02
JP2008048685A2008-03-06
Other References:
TAKEDOMI, KAZUMI; YASUDA, MIDORI; ARAKI, HITOMI; KANDA, NAOKO; HASHIMOTO, KAORI; SUEYOSHI, KAE; KOGA, RYOUKO: "Effects of differences in tea manufacturing methods and forms on components in tea infusion", JOURNAL OF NISHIKYUSHU UNIVERSITY & SAGA JUNIOR COLLEGE, JAPAN, no. 36, 1 January 2005 (2005-01-01), Japan, pages 41 - 46, XP009552387, ISSN: 0387-5326
Attorney, Agent or Firm:
DELOITTE TOHMATSU IP FIRM (JP)
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