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(12) Patent Application Publication (10) Pub. No.: US 2006/0172059 A1 Takeuchi Et Al

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US 2006O172059A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2006/0172059 A1 Takeuchi et al. (43) Pub. Date: Aug. 3, 2006 (54) METHOD OF INHIBITING WATER Jun. 9, 2003 (JP)...................................... 2003-163732 CONTENT VARATION OF COMPOSITION Aug. 10, 2003 (JP)...................................... 2003-349976 AND USE THEREOF Publication Classification (76) Inventors: Kanou Takeuchi, Okayama (JP); Michio Kubota, Okayama (JP); Toshio (51) Int. Cl. Miyake, Okayama (JP) A23G 3/00 (2006.01) AOIN 63/00 (2006.01) Correspondence Address: (52) U.S. Cl. ............................................ 426/660: 504/117 BROWDY AND NEIMARK, P.L.L.C. SUTE624 NINTH 3OO STREET, NW (57) ABSTRACT WASHINGTON, DC 20001-5303 (US) The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a compo (21) Appl. No.: 10/539,138 sition E. moisture variation is E. and an SNR, 1-1. inhibiting the moisture variation in compositions. The (22) PCT Filed: Dec. 15, 2003 objects are solved by providing a method for inhibiting the (86). PCT No.: PCT/UP03/16047 moisture variation in compositions comprising incorporat ing into a composition a saccharide-derivative(s) of C.C.- (30) Foreign Application Priority Data trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccha Dec. 19, 2002 (JP)...................................... 2002-368153 ride-derivative(s), a moisture variation inhibiting agent con Mar. 7, 2003 (JP)......................................... 2003-62117 taining the saccharide-derivative(s) as an effective ingredi Mar. 26, 2003 (JP)......................................... 2003-86567 ent, and uses thereof. US 2006/0172059 A1 Aug. 3, 2006 METHOD OF INHIBITING WATER CONTENT cream dough for butter cream and custard cream, and VARATION OF COMPOSITION AND USE proceed fruit products such as puree and jam may release THEREOF water, i.e., syneresis, as the lapse of time; affect the appear ance; and deteriorate or tend to deteriorate the taste, flavor, TECHNICAL FIELD color, and mouth feel (texture), and to induce bacterial 0001. The present invention relates to a method for contamination, even if there appears no particular change in inhibiting the moisture variation in compositions and uses of circumstantial conditions. the same, more particularly, a method for inhibiting the moisture variation in compositions by incorporating a sac 0005 The moisture content of compositions changes charide-derivative of C.C.-trehalose into the compositions, a depending on their existing circumstances and it is predomi moisture variation inhibiting agent (simply abbreviated as nantly controlled by atmospheric relative humidity of cir “MVIA, hereinafter) for compositions, which comprises a cumstances (simply designated as "moisture', hereinafter), saccharide-derivative of C.C.-trehalose as an effective ingre where the compositions release to or absorb moisture from dient, and uses thereof. the outer atmosphere to show an equilibrium moisture content under a constant temperature condition. It has been BACKGROUND ART known that the moisture variation in compositions may 0002. In general, compositions such as food products, induce changes in physical and physicochemical properties, cosmetics, pharmaceuticals, etc., have complicated compo deteriorate proteins as constituents of the compositions, nents, as well as their inherent qualities, features, and induce retrogradation of gelatinized Starch, and proceed the functions such as characteristic physiological properties, oxidation and decomposition of lipids, followed by proceed tastes, flavors, color tints, and mouth feel and tastes. ing Solidification, shrink, cracking, browning, dissolution, Depending on the ingredient compositions, texture struc deliquescence, crystallization, and precipitation to deterio tures, and environmental conditions, the above qualities, rate the texture, shape, taste, flavor, color, and mouth feel of features, and functions of Such compositions have been the compositions; inactivate the effective ingredients of the recognized to be gradually deteriorated just after their pro compositions; diminish the nutritional ingredients of the cessings through circulation and storage until delivered to compositions; and to deteriorate the compositions due to users. As such environmental conditions, oxygen, light, bacterial contamination. Thus, the inhibition of moisture moisture, and temperature, as well as shock, vibration, variation in compositions is a quite important aspect in compression, microorganisms, and other living bodies have retaining their quality. been known as factors for deteriorating the compositions. In case that these physical, chemical or biological environmen 0006 The quality deterioration of compositions accom tal conditions are not adequate for the compositions, any one panied by the moisture variation would be a problem induc of the occurrences thereof may subsequently induce other ible in a wide variety of fields of food products, cosmetics, changes or various changes in parallel to proceed unfavor medicated cosmetics, pharmaceuticals, daily goods, grocer able phenomena of quality deterioration, and therefore the ies, and chemical industries. Therefore, the inhibition of control of the above conditions has been recognized as a moisture variation in compositions must be a quite important quite important thing for the person skilled in the art (cf. aspect in retaining their quality and functions, without “Yogashi-Seizo-no-Kiso-to-Jissai' (The Basis and practice restricting to a specific field. in processing Western confectionery, pp. 303-372, 1991, 0007 As a means for solving the above object, there has published by KORIN Publishing Co., Ltd., Tokyo, Japan). been employed a method to keep the equilibrium moisture 0003. The most influential things of physicochemical contents of compositions to a constant level by minimizing factors for deteriorating compositions are temperature the influence of outer phase on the compositions as low as change, dryness, and moisture absorption. Moisture imparts possible by using packages with a lesser moisture perme characteristic features to the shape, texture, flavor and taste ability, incorporation of desiccants, sealed containers, humi of compositions; solves water-soluble material ingredients distats, desiccators, etc., (cf. 'Yogashi-Seizo-no-Kiso-to-Jis Such as Saccharides, acids, alkalis, and salts; forms a gel sai” (The Basis and practice in processing Western when it is absorbed in hydrophilic colloidal substances such confectionery, pp. 303-372, 1991, published by KORIN as starches and proteins while effectively forming the Publishing Co., Ltd., Tokyo, Japan). These methods, how desired texture and stabilizing these ingredients; and exists ever, have the demerits of being costly, and the moisture in a variety of forms such as a suspension form after formed variation of compositions, which have been treated with the with lipid into an emulsion. The water in compositions exists methods, will be promptly initiated just after they are placed both in a state of free water which retains the features in an open system. inherent to water in a normal aqueous solution; and in a state 0008 Based on the fact that most of the moisture varia of bound water which, unlike water in a general liquid water, tion in compositions occurs depending on free water, there is hardly evaporated, incapable of dissolving Substances, and has been employed a method for inhibiting the moisture free from being utilized by microorganisms; where the free content of the impositions by adding thereunto water-soluble water and the bound water in the compositions are present high molecules Such as gelatin and agar, or saccharides Such in a constant ratio depending on the types of the composi as Sucrose, Sorbitol, O.C.-trehalose, and maltitol; which all tions and their Surrounding circumstances. Also, it is known have a relatively high affinity to water (cf. “Yogashi-Seizo that a mere change in the moisture content of compositions no-Kiso-to-Jissai (The Basis and practice in processing may deteriorate their inherent properties, induce bacterial Western confectionery, pp. 303-372, 1991, published by contamination, and affect their storage properties. KORIN Publishing Co., Ltd., Tokyo, Japan); Japanese 0004 For example, high moisture content hydrophilic gel Patent Kokai No. 56,342/97; and International Patent Kokai materials such as a Solidifying dough for jelly and bavaroise, No. WO 02/088246). However, to meet the recent diversi US 2006/0172059 A1 Aug. 3, 2006 fied life style of eating, it has been desired to explore an teas, fruits, and petals; and a part of plant bodies such as cut improved food material which has a safeness and an advan flowers, tea leaves, roots and stems, and root vegetables. tageous moisture variation inhibiting ability without dete 0013 The term “the moisture variation in compositions' riorating food taste, flavor, color, mouth feel (texture), etc. as referred to as in the present invention means a phenom enon where the moisture, i.e., mainly free water, in compo DISCLOSURE OF INVENTION sitions moves within or out of the compositions, or the 0009. The first object of the present invention is to external moisture moves into the compositions. The mois provide a method for inhibiting the moisture variation in ture variation in compositions includes all phenomena Such compositions to prevent the following; the moisture
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    精緻套餐 SET MENU セット 午間超值套餐 Lunch Set / スペシャルランチ NT＄480 套餐 Set | お一人様 頂鮮御前三味品 Ding-Xian Imperial Three-Taste Dish (Ayu sh, Asparagus, Salad) 前菜三種盛り 養生五穀海蔘粥 Healthy Cereal and Sea Cucumber Congee 五穀米とナマコのヘルシー粥 泰式清蒸海上鮮 Thai Style Steamed Seafood 鮮魚のタイ風蒸し 鮮卷綠椰青花泥 Stir-fried Cuttlesh with Mashed Broccoli イカのブロッコリーソース 府城翡翠鮮蝦卷 Tainan Shrimp Roll 台南風海老ロール揚げレタス包み 南瓜泥焗烤海鮮 Baked Seafood with Mashed Pumpkin 海鮮のかぼちゃクリームグラタン 精緻手製輕甜品 Handmade Dessert 特製デザート (以上套餐不含酒水、所有價格需酌收10%服務費) (All Menu not included Beverages and all Set Menu are subject to add 10 % service charge) (10％のサービス料及びアルコール代が上記に加算されます) 若食材因季節或天候等素影響，致使無法正常供應本公司保有調整變動菜色之權限 Adjustments to the menu may occur in accordance to seasons change 本メニューは季節によって異なる場合があります 御膳精緻套餐 Premium Set / 頂鮮御膳コース NT＄780 套餐 Set | お一人様 和風鮑魚煮 Japanese Style Braised Abalone アワビの和風煮 海皇魚翅羹 Seafood Shark’s Fin Soup フカヒレのとろみスープ 清蒸海上鮮 Steamed Sea Fish 鮮魚のあっさり蒸し 府城鮮蝦卷 Tainan Shrimp Roll 台南風海老ロール揚げ 南瓜焗干貝 Braised Scallop with Pumpkin 干し貝柱のかぼちゃグラタン 主食:3選1 (Main Dishes : Selected one)(主食三者択一) 福臨小湘粽/招牌擔仔麵/鮭魚鑲米飯 Fulin Small Hunan Style Rice Dumpling/ Chef’s Danzi Noodles/Salmon Fried Rice 湖南風豚肉ちまき/おすすめ担仔麺/鮭チャーハン 臻品水果鮮 Fresh Fruit Plate 季節のフルーツ 手製輕甜品 Handmade Dessert 特製デザート ─ 以上套餐贈鮮榨果汁:西瓜原汁.招牌椰乳.奇異果原汁 任選1杯，10%服務費及酒水另計 ─ All Menu not included Beverages Free juice : Watermelon juice，Coconut milk，Kiwifruit juice (seleted one) All Menu not included Beverages and all Set Menu are subject to add 10 % service charge 以上のコースはすべてジュース付き。 スイカジュース、オリジナルココナッツミルク、キーウィフルーツジュース 択一 10％のサービス料及びアルコール代が上記に加算されます 若食材因季節或天候等素影響，致使無法正常供應本公司保有調整變動菜色之權限 Adjustments
  • IKC Dietary Restrictions

    IKC Dietary Restrictions

    Contains Dairy Vegan-Friendly soConty can be rains Soemoved in mosty products; please ask! Contains Wheat eggs cContan be rains Eemoggsved in mostproducts; please ask! S6 slicAes perSHIMI portion | Served with Wasabi, Shoyu & Pickled Ginger SUSHI4 pieces per portion | Served with Wasabi, Shoyu & Pickled Ginger Salmon | Sake Sweet Egg | Tamago Octopus | Tako T una | Maguro Salmon | Sake Tuna | Maguro Swordfish | Kajiki Mackerel | Shime Saba Freshwater Eel | Unagi Yellowtail | Hamachi Swordfish | Kajiki Salmon Aburi Scallop | Hotate Yellowtail | Hamachi Salmon Roe | Ikura (2 pieces) (2 pieces) (3 slices per item) Salmon Roe | Ikura Sea Urchin | Uni Sashimi Moriawase (2 pieces) salmon | sweet shrimp | swordfish | tuna | scallop | Scallop | Hotate salmon belly | yellowtail | served with salmon roe CHUKA 90g each serving SMALLEdamame PLATES Kaiso Salad boiled soybeans | sea salt flakes mix seaweed | salad | tofu goma emulsion Octopus | Idako - Japanese Croquettes Chicken Karaage Bites cream corn (3 pieces) or pumpkin (2 pieces) japanese mayonnaise | togarashi spice Jellyfish | Kurage - Pitan Tofu Fried Calamari Seaweed | Wakame flying fish roe | pickled ginger | scallion japanese mayonnaise | togarashi spice - Scallop Lip | Chinmi Mentaiko Fries Deep Fried Soft Shell Crab - pollock roe mayonnaise japanese mayonnaise | togarashi spice Chuka Duo choice of two chukas (90g each) Steamed White Rice or Miso Soup DONBURIS Served on Japanese Vinegared Rice with Wasabi, Shoyu & Pickled Ginger Bara Chirashi Salmon Dance Tonteki Kurobuta salmon | tuna | sweet
  • 10 President's Forum Kyoto Is One of My Favourite Holiday Spots. the Mid

    10 President's Forum Kyoto Is One of My Favourite Holiday Spots. the Mid

    10 President’s Forum By Dr Wong Chiang Yin, SMA President (Photo credit: Dr Wong Chiang Yin) (Photo credit: Dr Wong yoto is one of my favourite holidayOrigins spots. sushi or Oshizushi is popular where sushi is made The mid-sized city, nestled in the valley by pressing rice and sushi toppings with wooden K of the Kansai region of Honshu Island is blocks. Incidentally, the very common seaweed rolls one of the most un-spoilt cities of Japan. It was (“maki rolls”) with rice and seafood wrapped in spared the ravages of World War II bombing and seaweed was originally invented for gamblers who retains all the charms and allure of quintessential wanted to eat sushi while gambling without rice Japan. Such is the place of Kyoto in Japanese grains sticking irritatingly to their fingers. consciousness that all Japanese school children I usually do not seek out sushi in Kyoto. The have to make at least one compulsory visit to Kyoto Kansai region, where Kyoto is located, is really to acquaint themselves with Japanese traditions more famed for other culinary delights such as beef. and culture. As for me, there is really nothing like After all, Kyoto is in a valley located some distance sitting next to the banks of the Kamogawa River from the sea. It is home to the Kaiseki (Japanese that cuts through the city on a cold autumn day banquet meal), wagyu beef, tofu banquet and so and sipping a cup of coffee while watching the on.. But sushi? world go by and the river humming gently under On that day, I was somehow moved to slide that a canopy of autumn leaves.
  • Food Allergens, Sensitivities, & Substitutes

    Food Allergens, Sensitivities, & Substitutes

    BIOMEDICAL Food Allergens, Sensitivities, & Substitutes JULIE MATTHEWS, CNC AUTISM NUTRITION SPECIALIST diets involve many restrictions Food sensitivities can also trigger due to children having asthma attacks, migraine headaches, and Julie Matthews is a leading Asensitivities or allergies to a eczema. biomedical autism diet expert. variety of foods. Typically, one begins Because food allergies and sensitivities She works with parents from with gluten-free and casein-free, affect so many bodily systems, reducing around the world to help children then often branches out into soy-, them can make a significant difference recover from the symptoms of corn-, and/or egg-free, as well. All in how a child feels and behaves. Doris autism through diet intervention. this restriction can cause feelings of Rapp, MD has been studying and Julie presents at the leading overwhelm in many parents, as options treating children with allergies for many autism conferences in the US can become limited. This article will years. In her book, Is This Your Child?, and abroad, including the Defeat discuss when, why, and how to avoid Rapp describes possible symptoms of Autism Now (DAN!) Conference. food allergies/sensitivities. allergy (and sensitivity) reactions Food allergies and in toddlers: red ears and Julie has created two helpful autism diet intervention tools for sensitivities (and their cheeks, dark eye circles parents. Her book, Nourishing accompanying and bags, glassy and Hope for Autism, and her autism symptoms) are glazed eyes, bloating, nutrition education and cooking common in children belching, diarrhea DVD, Cooking to Heal, are with autism. and/or constipation, available at Julie’s website According to Dr.