FUJI OIL COMPANY, LIMITED Patent applications |
Patent application number | Title | Published |
20150320066 | COFFEE WHITENER USING SOYBEAN EMULSION COMPOSITION - [Problem] To provide a coffee whitener using a soybean material, said coffee whitener having a rich taste and good flavor. [Solution] A coffee whitener having a rich taste and good flavor, said coffee whitener being prepared by using, as a starting material, a soybean emulsion composition which has a protein content of 25 wt % or more on the dry basis, a lipid content (expressed in the amount of an extract obtained by using a solvent mixture consisting of chloroform and methanol) of 100 wt % or more relative to the protein content, and an LCI value of 60% or more. | 11-12-2015 |
20150056361 | OIL OR FAT COMPOSITION AND CHOCOLATE - A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased. | 02-26-2015 |
20140308426 | WATER-SOLUBLE SOYBEAN POLYSACCHARIDES AND MANUFACTURING PROCESS THEREFOR - [Problem] The purpose of the present invention is to provide a natural polymeric emulsifier improved in so-called “emulsifying power”, said natural polymeric emulsifier being capable of forming, even by the addition thereof in a small amount, an oil-in-water emulsion which has a small emulsified particle diameter and a uniform particle size distribution and which rarely suffers from the aggregation or coalescence of emulsified particles even when has undergone heating, long-term storage, aging or the like. | 10-16-2014 |
20140272082 | OIL OR FAT COMPOSITION, CHOCOLATE AND COMBINED CONFECTIONERY - Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate. | 09-18-2014 |
20140134310 | PECTIC POLYSACCHARIDE AND METHOD FOR PRODUCING SAME - The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm. | 05-15-2014 |
20140113013 | NOVEL APPLICATION OF SOYBEAN EMULSION COMPOSITION TO SOYBEAN-DERIVED RAW MATERIAL-CONTAINING FOOD OR BEVERAGE - The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions. | 04-24-2014 |
20140004247 | AGENT FOR STARCH PROCESSED FOOD | 01-02-2014 |
20130344224 | CARBONATION RETENTION AGENT FOR ALCOHOL-CONTAINING CARBONATED BEVERAGE - [Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage. | 12-26-2013 |
20130323401 | FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF - A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more. | 12-05-2013 |
20130309388 | CARBONATE-RETAINING AGENT FOR CARBONATED DRINK - [Problem] Provided is a material that is capable of suppressing the loss of carbonation in a carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. | 11-21-2013 |
20130183429 | PROCESSED SOYBEAN MATERIAL AND METHOD FOR PRODUCING PROCESSED SOYBEAN MATERIAL - The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of γ-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins. | 07-18-2013 |
20130059060 | CHOCOLATE-LIKE FOOD AND PROCESS FOR PRODUCING THE SAME - Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a large amount of milk components, can be transported and stored in a melted state by regulating the content of non-crystalline lactose to a specific level or below. Further, a chocolate-like food produced by a simple method, said method comprising adding moisture to a chocolate-like food and then heating the same before the completion of a grain refining step, can be transported and stored in a melted state. | 03-07-2013 |
20100196544 | STRUCTURED FOOD PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS UNSATURATED FATS - The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing—between 10 and 55 wt. % of at least one liquid oil with a saturated fatty acid content of less than 25 wt. % with respect to the weight of the liquid oil between 45 and 90 wt. % of a hard fat component with a StOSt/POP ratio of at least 2, preferably at least 2.5, most preferably at least 3.0, wherein St is stearic acid, P is palmitic acid and O is oleic acid. The present invention also relates to a process for producing such a structured food product. | 08-05-2010 |
20100136615 | METHOD OF PRODUCING SOYBEAN PROTEIN MATERIAL - It is intended to provide a soybean protein material which is highly dispersible in hot water and highly miscible with water so as to give a solution showing regulated coarseness. More specifically, it is intended to provide a soybean protein material which is appropriately usable in preparing protein drinks. According to a method comprising the following steps, it becomes possible to produce a soybean protein material which is dispersible in hot water and miscible with water: the step wherein soybean protein is hydrolyzed with a protease in an aqueous system until the 0.22 MTCA solubility attains 15 to 30%; the step wherein an emulsifier having an HLB value of 6 or more but not more than 13 is added to the soybean protein; the step of drying the soybean protein after the hydrolysis; and the step of heating the soybean protein in an aqueous system at 105 to 180° C. for 15 to 180 seconds before the drying. | 06-03-2010 |
20100104731 | OILY FOOD AND METHOD OF PRODUCING THE SAME - [Problems] To develop an oily food suffering from less worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, and to which the above functions can be imparted by a convenient method. [Means for Solving Problems] By controlling the composition rate of SOS to (SOO+SLS+SLO) to a specific level in the fat composition in preparing an oily food, worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, can be lessened. Moreover, an oily food having the above functions imparted thereto can be produced by a convenient method. | 04-29-2010 |
20100040734 | Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation - It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts. | 02-18-2010 |
20090123633 | Structuring Granular Composition - The present invention relates to an edible granular structuring composition suitable for the production of structured food products having a low content of saturated and trans fatty acids, the granular composition comprising 5-100 wt. % of a glyceride composition and 95-0 wt. % of at least one non-glyceride edible solid material, wt. % being expressed with respect to the total weight of the structuring composition, wherein the glyceride composition comprises a blend of 5 to 85 wt. % of a non-lauric, hard or semi hard fat, containing less than 5 wt. % of TFA with respect to the amount of hard or semi hard fat and 95 to 15 wt. % of a liquid part, the liquid part being selected from at least one liquid oil or at least one liquid diglyceride composition or a blend of two or more of those, where TFA means trans fatty acids; wherein the glyceride composition comprises an amount of fat crystallized in a stable crystalline form; wherein the glyceride composition contains at least 5 wt. % of symmetric SUS-triglycerides with respect to the total amount of glyceride composition wherein S is a saturated fatty acid having 16-18 carbon atoms and U is an unsaturated fatty acid having 18 carbon atoms or more and wherein the glyceride composition has an STFA content of less than 55 wt. wherein STFA is the sum of the saturated and trans fatty acids present in the glyceride composition. | 05-14-2009 |
20090092713 | EDIBLE PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS UNSATURATED FATS - The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids, between 20 and 100 wt. % of a triglyceride composition, between 0 and 80 wt. % of a filler material and less than 15 wt. % of water. The triglyceride composition contains less than 50 wt. % of saturated fatty acids, less than 10 wt. % of trans unsaturated fatty acids, at least 10 wt. % of POP triglycerides, wherein P is a palmitic fatty acid, O is oleic acid, a ratio SUS/SUU of at least 1.3, a ratio SUS/SUU of at least 15, at least 90 wt. % of C8-18 fatty acids, a ratio C16/C18 saturated fatty acids of at least 1. The triglyceride composition has an SFC at 20° C. of between 3 and 55%. The present invention also relates to a process for producing such a product and to triglyceride compositions suitable for use in such a product. | 04-09-2009 |
20090068318 | EDIBLE PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS UNSATURATED FATS - The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, a) less than 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of a triglyceride composition c) between 0 and 80 wt % of a filler material d) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition e) less than 45 wt. % of saturated fatty acids, f) less than 10 wt. % of trans unsaturated fatty acids g) at least 8 wt. % of SUS triglycerides, wherein S is a C16-18 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, h) less than 15 wt. % of S3, i) at least 90 wt. % of C8-18 fatty acids, j) at least 75 wt. % of C18 fatty acids including saturated and unsaturated fatty acids, k) has an SFC at 20° C. of between 5 and 50%. The present invention also relates to the use of this structured product in the preparation of fat continuous as well as non-fat continuous products. | 03-12-2009 |