CARBON DIOXIDE HYDRATE-CONTAINING FRUIT

WIPO Patent Application WO/2017/122729

A1

The purpose of the present invention is to provide: a hydrate fruit which shows a highly excellent carbonation feeling, good fragrance generation and highly excellent sustained carbon dioxide releasability; a frozen dessert such as ice cream containing the hydrate fruit; a beverage containing the hydrate fruit; and a method for producing the hydrate fruit, etc. For this purpose, a carbon dioxide hydrate-containing fruit is used. The carbon dioxide hydrate-containing fruit can be produced by contacting a fruit with carbon dioxide under such conditions as allowing the formation of carbon dioxide hydrate using water contained in fruit juice of the fruit.

JP2960703	INDUSTRIAL APPLICABILITY: Method for producing Maitake extract powder and preparation containing Maitake extract powder
JPS5911156	GRASSY-SMELL MASKING FOR VEGETABLES
JP2016527888	Acid food composition

MANABE FUMITOSHI (JP)
TOMITA YASUYUKI (JP)
EGUCHI TAKAHIRO (JP)
NAGASU HIROMASA (JP)

PCT/JP2017/000841

July 20, 2017

January 12, 2017

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KIRIN KK (JP)

A23L19/00; A23G9/00; A23L2/00

JP2007306863A	2007-11-29
JP2007319031A	2007-12-13
JP2006506999A	2006-03-02
JPH01137950A	1989-05-30

11 June 2014 (2014-06-11), Retrieved from the Internet [retrieved on 20170310]
TAKEYA, S. ET AL.: "CO2 processing and hydration of fruit and vegetable tissues by clathrate hydrate formation", FOOD CHEM., vol. 205, 2016, pages 122 - 128, XP029466364, ISSN: 0308-8146, DOI: doi:10.1016/j.foodchem.2016.03.010

HIROTA, Masanori et al. (JP)

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