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Patent Searching and Data


Title:
CARBON DIOXIDE HYDRATE-CONTAINING FRUIT
Document Type and Number:
WIPO Patent Application WO/2017/122729
Kind Code:
A1
Abstract:
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.

Inventors:
MANABE FUMITOSHI (JP)
TOMITA YASUYUKI (JP)
EGUCHI TAKAHIRO (JP)
NAGASU HIROMASA (JP)
Application Number:
PCT/JP2017/000841
Publication Date:
July 20, 2017
Filing Date:
January 12, 2017
Export Citation:
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Assignee:
KIRIN KK (JP)
International Classes:
A23L19/00; A23G9/00; A23L2/00
Foreign References:
JP2007306863A2007-11-29
JP2007319031A2007-12-13
JP2006506999A2006-03-02
JPH01137950A1989-05-30
Other References:
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
Attorney, Agent or Firm:
HIROTA, Masanori et al. (JP)
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