J-OIL MILLS, INC. Patent applications |
Patent application number | Title | Published |
20150230490 | OXIDIZED AND PARTIALLY HYDROGENATED OIL OR FAT - An oil or fat composition described herein has a hydrogenated aroma and flavor as a conventional oil or fat composition and a long lasting hydrogenated aroma, while having trans-fatty acid content reduced to the same extent as that in a general liquid salad oil, and the starting material thereof. The oxidized and partially hydrogenated oil or fat contains C18:2 trans-isomer from 10 to 60 wt. % on the total constituent fatty acid content basis and has peroxide value from 8 to 350 meq/kg. A ratio by weight of the C18:2 trans-isomer content to C18:1 trans-isomer content in all the constituent fatty acids can be 0.3 to 1.8. | 08-20-2015 |
20150196041 | OIL AND FAT COMPOSITION - An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation−anisidine value before oxidation)×[additive amount (wt. %)]. | 07-16-2015 |
20140121177 | SOYASAPOGENOL COMPOSITION - A soy saponin composition is provided high bodily absorption characteristics. In an embodiment, a soyasapogenol composition comprises soyasapogenol B and 3-O-D-glucuronopyranosyl soyasapogenol B. The weight ratio (B/A) of the 3-O-D-glucuronopyranosyl soyasapogenol B to the soyasapogenol B is in the range of 0.001-10. The composition can be produced by partial decomposition of a sugar chain residue of a soy saponin B group glycoside utilizing an acid. | 05-01-2014 |
20140087052 | OIL- OR FAT-PROCESSED STARCH AND METHOD FOR PRODUCING SAME - An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5% by mass and equal to or lower than 45% by mass, and an emulsifying capacity of equal to or higher than 50% and equal to or lower than 100%. | 03-27-2014 |
20140065284 | OIL AND FAT COMPOSITION - An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation−anisidine value before oxidation)×[additive amount (wt. %)]. | 03-06-2014 |
20140023773 | PALM-BASED FRACTIONATED OIL AND FAT, OIL AND FAT COMPOSITION AND FOOD PRODUCT CONTAINING THE SAME - An oil and fat composition is provided having superior operability and processability, in terms of a liquefying phenomenon of sugar, tackiness and texture of fried doughnuts, filling condition and hardness of shortening, and solidifying time of coating chocolate, by the superior crystallization-promoting effect. A palm-based fractionated oil and fat has 70-90% by weight of the tripalmitin content to triglyceride and 1-8% by weight of the unsaturated fatty acid content to total fatty acid. The oil and fat comprises a hard part obtained by, for example, performing a crystallization operation of palm super stearin with iodine value 10-17 so that the slurry SFC is 20% or less, and fractionating the slurry so that the hard part yield is 26% by weight or less. The fractionation is preferably performed so that a numerical value of the hard part yield/the slurry SFC is 10 or less. | 01-23-2014 |
20130196046 | Plastic Oil and Fat Composition, and Production Method and Usage Thereof - A plastic oil and fat composition provides a plastic oil and fat food that has a good filling operability, keeps the feeling of melt-in-the-mouth after long preservation, and is excellent in spreadability, oil-off resistance and the like. In the plastic oil and fat composition, a content of PPP is from 5.5 to 12% by weight, a content of PPLi+PLiP is from 5.5 to 15.5% by weight, a content of PPO+POP is from 7 to 20% by weight, and a value of PPO/(PPO+POP) is from 0.55 to 0.7. A method for producing the plastic oil and fat composition is also provided. | 08-01-2013 |
20130137640 | Skin Collagen Enhancing Agent - A composition includes a food ingredient or nutrient with safety and experience having been eaten for a long time and that shows a collagen enhancing activity. The food ingredient or nutrient of the composition includes a skin collagen enhancing agent that includes menaquinone-7 as an active ingredient. The composition including skin collagen enhancing agent can be administered percutaneously or orally as a drug, a cosmetic, or a supplement. | 05-30-2013 |
20130065821 | COMPOSITION FOR PREVENTING AND IMPROVING METABOLIC SYNDROME - A method for improving blood HDL/LDL cholesterol ratio, reducing blood triglyceride level, reducing blood sugar level, and/or reducing body weight, that includes ingesting a composition containing a concentrated soybean germ product. The soybean germ product includes soybean germ protein; 1.0% by weight or less of saponin relative to the total weight of the soybean germ product; and 0.5% by weight or less of isoflavone relative to the total weight of the soybean germ product. | 03-14-2013 |
20120301583 | Oil and Fat Composition for Deep Frying - The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat. | 11-29-2012 |
20120196023 | RESISTANT STARCH-RICH STARCH, BEVERAGE AND FOOD USING THE SAME, AND METHOD OF PRODUCING RESISTANT STARCH-RICH STARCH - Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below:
| 08-02-2012 |
20120177797 | TASTE ENHANCING AGENT - Disclosed is a taste enhancing agent for achieving sufficient saltiness or sweetness even in cases where the salt content or sugar content in food is reduced. Specifically disclosed is a taste enhancing agent which contains one or more substances selected from among linear aliphatic aldehydes having 3-10 carbon atoms and linear aliphatic alcohols having 4-10 carbon atoms as active ingredients. The amount of salt content or sugar content added to food can be reduced by adding the taste enhancing agent to the food. | 07-12-2012 |
20120088939 | HYALURONIC ACID PRODUCTION PROMOTER AND MELANIN PRODUCTION INHIBITOR - Provided is a hyaluronic acid production promoter and a melanin synthesis inhibitor. The hyaluronic acid production promoter and the melanin synthesis inhibitor of the present invention each contain soybean saponin as an active ingredient. The soybean saponin is preferably soybean saponin aglycone. The soybean saponin aglycone preferably includes soyasapogenol A and/or soyasapogenol B. The hyaluronic acid production promoter and the melanin synthesis inhibitor of the present invention are each administered transdermally or orally. | 04-12-2012 |
20120045562 | RICE IMPROVER, COOKED RICE USING SAME, AND PROCESSES FOR PREPARING COOKED RICE - A rice improver containing a gelatinized product of an acid-treated waxy type starch or a gelatinized product of an oxidation-treated waxy type starch, wherein a cold water solubility of the rice improver in pure water at 25 degrees centigrade is equal to or higher than 50%, wherein a content of a fraction of a granular material sieved over 0.5 mm-opening (32 mesh) sieve in the rice improver is smaller than 5% by weight, and wherein a total of contents of said acid-treated waxy type starch and said oxidation-treated waxy type starch over the whole rice improver is equal to or larger than 50% by weight. | 02-23-2012 |
20110287163 | BODY TASTE IMPROVER COMPRISING DECOMPOSED SUBSTANCES OR THEIR EXTRACTS OF LONG-CHAIN HIGHLY UNSATURATED FATTY ACID - The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. | 11-24-2011 |
20110287158 | BODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ESTER THEREOF AND VEGETABLE FAT COMPOSITION CONTAINING THE SAME - The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. | 11-24-2011 |
20110262616 | FAT COMPOSITION - There is provided a fat composition that makes possible to prepare stir-fried food, deep-fried food or mayonnaise. The fat composition contains an emulsifier having an HLB of not more than 5 in an amount of 0.1 to 3% by weight. | 10-27-2011 |
20110212219 | FEED - Provided is a feed by which energy use efficiency of rapeseed meal that has been commonly employed as a feed can be increased and the amount of excreta occurring in using rapeseed meal can be reduced or regulated. A livestock feed having an improved nutritive value which comprises 0.1 to 30% of rapeseed meal containing 41% or more of protein and 8% or less of crude fiber. A feed for regulating livestock excreta which comprises 0.1 to 30% of rapeseed meal containing 41% or more of protein and 8% or less of crude fiber. | 09-01-2011 |
20110143002 | METHOD OF APPLICATION OF BODY TASTE ENHANCER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ITS ESTER - The purpose of the invention is to enhance the body taste, taste and flavor of foods. | 06-16-2011 |
20100191003 | METHOD FOR PRODUCING GLYCOSIDE AGLYCONE - It is intended to provide a method for producing aglycone from a glycoside efficiently at low cost without using an acid catalyst or an organic solvent. The method for producing aglycone, characterized by bringing a glycoside into contact with high temperature high pressure water. The temperature of the high temperature high pressure water is generally from 100 to 374° C., preferably from 140 to 320° C., more preferably from 200 to 300° C. The pressure of the high temperature high pressure water may be not lower than the saturated water vapor pressure at the temperature, i.e., a pressure at which the liquid state is maintained. | 07-29-2010 |
20100043509 | SOAPSTOCK TREATMENT APPARATUS, SOAPSTOCK TREATMENT METHOD, AND METHOD FOR MANUFACTURING FERTILIZER DERIVED FROM SOAPSTOCK - Disclosed is a soapstock treatment apparatus which can treat a soapstock produced during a plant oil production process within a short period and with a high degree of efficiency. As shown in FIG. | 02-25-2010 |
20090274817 | BODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ESTER - The purpose of the invention is to provide a means for improving the body taste, taste and flavor of foods. | 11-05-2009 |
20090274815 | RICE MODIFIER, COOKED RICE FOOD USING THE RICE MODIFIER, AND THOSE PREPARATION PROCESSES - A rice modifier, containing a granular material sieved over 0.5 mm-opening (32-mesh) sieve at a content of 5% by weight or more and 100% by weight of less, having thermal solubility of equal to or higher than 20%, and containing starch at a content of equal to or larger than 40% by weight. | 11-05-2009 |
20090186145 | Composition for Preventing and Improving Metabolic Syndrome - The present invention is intended to provide a composition for preventing or improving metabolic syndrome, which is safe and efficiently ingestible. Provided is a composition for reducing blood cholesterol level, improving blood HDL/LDL cholesterol ratio, reducing blood triglyceride level, reducing blood sugar level, controlling increase in liver weight, and/or reducing body weight, the composition containing soybean germ protein as an active ingredient. The composition according to the present invention improves blood cholesterol level, triglyceride, and glucose levels thereby contributing to health promotion. | 07-23-2009 |
20080274262 | Bread crumb analog and food comprising the same - A good-taste, good-appearance bread crumb analog having an improved crispy oral sensation. The bread crumb analog is prepared by heat-treating raw material containing at least 15 percent by weight of dehydrated potatoes, e.g., potato flakes and/or potato powder. | 11-06-2008 |