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METHOD FOR IMPREGNATING SUBSTANCE INTO FOOD MATERIAL 新技術説明会

外国特許コード F190009880
整理番号 2611
掲載日 2019年8月20日
出願国 世界知的所有権機関(WIPO)
国際出願番号 2016JP066930
国際公開番号 WO2016199766
国際出願日 平成28年6月7日(2016.6.7)
国際公開日 平成28年12月15日(2016.12.15)
優先権データ
  • 特願2015-116006 (2015.6.8) JP
発明の名称 (英語) METHOD FOR IMPREGNATING SUBSTANCE INTO FOOD MATERIAL 新技術説明会
発明の概要(英語) [Problem] To provide a novel method whereby a large amount of a substance can be impregnated into a food material within a short period of time.
[Solution] A method for impregnating a substance into a food material, wherein an impregnation driving force is generated by taking advantage of a phase transition phenomenon of water in the food material under reduced pressure and thus the substance is impregnated into the food material while maintaining the shape thereof so as to make the food material recognizable from the appearance, said method being characterized by comprising: subjecting the food material to a decompression treatment, thus boiling water in the food material under reduced pressure and inducing vaporization of water and volume expansion of steam in the food material so as to increase the volume thereof; then subjecting the food material, which is in contact with the impregnation substance, to a boosting treatment, thus inducing steam volume shrinkage and condensation of steam in the food material so as to decrease the volume thereof, and then generating an impregnation driving force, thereby impregnating the substance into the food material.
  • 出願人(英語)
  • ※2012年7月以前掲載分については米国以外のすべての指定国
  • HIROSHIMA PREFECTURE
  • 発明者(英語)
  • SHIBATA Kenya
  • KAJIHARA Ryo
  • NAKATSU Sayaka
  • WATANABE Yayoi
  • SUGIOKA Hikaru
国際特許分類(IPC)
参考情報 (研究プロジェクト等) Hiroshima Prefectural Technology Research Institute

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