29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Fruit-based, vegetable-based, bean-based or nut-based snacks; Margarine; Shortening; Fat spreads; Butter; Edible oils and fats; Milk products; Cream (milk products); Whipped cream; Cheese; Processed meat products; Eggs; Egg substitutes; Processed eggs; Processed seafood products, other than blocks of boiled, smoked and then dried bonitos (Katsuo-bushi), dried pieces of agar jelly (Kanten), flakes of dried fish meat (Kezuri-bushi), fishmeal for human consumption, edible shavings of dried kelp (Tororo-kombu), sheets of dried laver (Hoshi-nori), dried brown alga (Hoshi-hijiki), dried edible seaweed (Hoshi-wakame) and toasted sheets of laver (Yaki-nori); Tofu; Deep-fried thick tofu (Atsu-age); Fried tofu pieces (Abura-age); Deep-fried tofu mixed with thinly sliced vegetables (Ganmodoki); Soy pulp (Okara); Freeze-dried tofu pieces (Kohri-dofu); Tofu skin; Soya milk; Pre-cooked curry stew, stew and soup mixes; Soups; Dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori); Dried flakes of fish, meat, vegetables or seaweed (Furi-kake); Butter substitutes; Milk substitutes; Meat substitutes; Vegetable-based cream; Vegetable-based cheese; Milk substitute products; Processed vegetables and fruits; Prepared dishes consisting principally of milk substitute products; Prepared dishes consisting principally of meat substitutes; Prepared dishes consisting principally of processed seafood substitute products; Prepared dishes consisting principally of processed egg substitutes; Soy bean-based sweets and confectionery; Soy bean-based snacks; Soy proteins for use as food; Ramen soup Sweets, confectionery and snacks, other than meat-based, fish-based, fruit-based, vegetable-based, bean-based or nut-based; Chocolate; Chocolate-based spreads; Chocolate for confectionery and bread; Custard; Salad dressings; Sauces; White sauce; Béchamel sauce; Ice cream mixes; Dough; Pastry shells; Cake dough; Flour paste; Coffee, roasted, powdered, granulated, or in drinks; Prepared cocoa and cocoa-based beverages; Chocolate-based beverages; Tea; Bread and buns; Instant confectionery mixes; Seasonings, other than spices; Spices; Pasta sauce; Chinese stuffed dumplings, cooked (Gyoza); Fried balls of batter mix with small pieces of octopus (Takoyaki); Chinese steamed dumplings, cooked (Shumai); Sushi; Pizzas; Boxed lunches consisting of rice, with added meat, fish or vegetables; Meat pies; Ravioli; Sandwiches; Steamed buns stuffed with minced meat (Chuka-manjuh); Hamburger sandwiches; Hot dog sandwiches; Madeleines; Financiers; Macarons; Buckwheat crepes (galette); Thin cookies or chocolate shaped like a tongue (langue de chat); Canelés; Scones; Shortbread biscuits; Biscuits; Cookies; Baumkuchen; German fruit cake (Stollen); Prepared flour mixes; Flour; Cereal preparations Dietary supplements for human beings; Dietary supplements for human beings in the form of capsules; Nutritional supplements; Beverages for babies; Infant formula; Food for babies containing lactic acid bacteria; Dietetic foods adapted for medical purposes; Dietetic beverages adapted for medical purposes; Peptide-based dietary supplements; Peptide-based nutritional supplements; Soya protein-based dietary supplement; Soya protein-based nutritional supplement; Soy proteins
2.
METHOD FOR PRODUCING NANOEMULSION-CONTAINING COMPOSITION
The present invention addresses the problem of improving heat resistance of a nanoemulsion-containing composition that contains 0.01-5 mass% of an oil-in-water nanoemulsion having an emulsion particle diameter of 100 nm or less as an oily phase and has ionic strength of 0.02-5 mol/L. One or more components selected from enzyme-treated lecithin, organic acid monoglycerides and ascorbic acid fatty acid esters are added to an aqueous phase of a nanoemulsion-containing composition satisfying the following requirements (A) and (B), wherein the one or more components are added in an amount that is 0.1-20 times by mass with respect to the amount of an oily phase comprising the oil-in-water nanoemulsion mentioned in (A). (A) An oil-in-water nanoemulsion having an emulsion particle diameter of 100 nm or less is contained in an amount of 0.01-5 mass% as an oily phase; and (B) the ionic strength of the composition is 0.02-5 mol/L.
The purpose of the present invention is to provide a material for improving the flavor persistence of food and beverages. The present inventors discovered that an oil-in-water emulsion that comprises a protein material having specific properties and that has an emulsion particle diameter of 100 nm or smaller has an excellent effect in improving flavor persistence of food and beverages.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present invention addresses the problem of providing gummies that have good food texture and contain vegetable protein. In the present invention, gummies that have good food texture and that contain, in an amount that is at least 5 wt% of the solid content, protein derived from a vegetable protein material are obtained by using a vegetable protein material having a 0.22 M trichloroacetic acid (TCA) solubility of at least 10%. Good workability during batter preparation is maintained. Gummies having good texture and further having good workability can be obtained by using a material that produces a 10 wt% dispersion having a pH of less than 7 as the vegetable protein material.
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
The purpose of the present invention is to provide an oil-in-water-type emulsion that, by simply adding a small amount thereof, is capable of imparting an oily taste that is a flavor characteristic, such as fat-like richness or fat-like body, and reducing bitterness. It has been found that it is possible to impart an oily taste that is a flavor characteristic, such as fat-like richness or fat-like body, and reduce bitterness, even when a free fatty acid is contained, by using an oil-in-water-type emulsion that contains an oily material containing a free fatty acid, an easily water-soluble substance, water, and a protein material having specific properties, and that has an emulsion particle size of at most 100 nm.
The present invention addresses the problem of providing a cacao-containing food and drink in which unpleasant taste, such as astringent taste or acridity, derived from a cacao raw material is suppressed. The present invention also addresses the problem of providing a cacao astringent taste inhibitor capable of suppressing unpleasant taste, such as astringent taste or acridity, derived from a cacao raw material. The present invention provides cacao-containing food and drink that contain a hydrolyzed protein decomposition product and in which the ratio of non-fat cacao solid content in a solid content is 16 mass% or more.
The present invention addresses the problem of providing: an oil or fat for chocolates, which has bloom resistance at a level similar to conventional CBE, and in which the change in viscosity in a tempering process is small; and a chocolate using the oil or fat. The present invention preferably addresses the problem of further providing: an oil or fat for chocolates, which has good tempering properties under wide range of tempering conditions; and a chocolate using the oil or fat. The problems can be solved by an oil or fat for chocolates, which satisfies all of requirements (A)-(D). (A): The St2O triglyceride content is 10-50 wt%. (B): The ratio of the StStO triglyceride content to the St2O triglyceride content is at most 10 wt%. (C): The P2O triglyceride content is at least 3 wt%. (D): The ratio of the PPO triglyceride content to the P2O triglyceride content is at least 23 wt%.
Provided is a flavor deterioration inhibitor that, when used in a beverage, suppresses flavor deterioration caused by the storage environment, especially flavor deterioration caused by light irradiation, without adversely affecting the original flavor of the beverage. Also provided is a beverage including said flavor deterioration inhibitor. A flavor deterioration inhibitor that is for food and drink and includes a protein material having the following properties A and B is used. Alternatively, by configuring a beverage to include 10-1,500 ppm of said protein material, flavor deterioration caused by the storage environment can be suppressed. (A) An aqueous solution including a crude protein amount of 20 mass% has a viscosity of 10,000 mPa∙s or less when measured at 25ºC after having been heated at 80ºC for 30 minutes. (B) The 0.22 M TCA solubilization is 30%-95%.
Provided is a formulation for imparting moist and smooth texture to an egg-heated food such as scrambled egg. The present invention uses a texture improver for an egg-heated food, containing a powdery bean protein material and gellan gum as active ingredients, wherein the mass ratio between the powdery bean protein material and gellan gum is 2:1 to 20:1. Specifically, the egg-heated food is produced by preparing a whole egg preparation liquid containing 0.5%-6% by mass of a powdery bean protein material and 0.05%-0.9% by mass of gellan gum, and heating the whole egg preparation liquid.
The present invention addresses the problem of providing a baked confectionery having good volume and texture, with a smaller amount of eggs being mixed in or with no eggs being mixed in. The present invention prepares an egg substitute composition which contains plant milk, a plant protein material, and a slow-acting coagulant, in which the content of the slow-acting coagulant is 2-40 mass% with respect to the plant protein content, and the content of oil derived from the plant milk is 20 mass% or more with respect to the plant protein content. By using this egg substitute, it is possible to produce a baked confectionery such as a butter cake and a sponge cake having good quality without including any eggs. Alternatively, this egg substitute can be used in combination with eggs. It is preferable to use glucono delta-lactone and/or calcium sulfate as the slow-acting coagulant.
The present invention addresses the problem of producing a meat-like processed food excellent in the binding property and moldability of a dough at the time of preparing the meat-like processed food and having a good texture after heating. The present inventors found that a meat-like processed food which is excellent in the binding property and moldability of a dough and has a good texture after heating can be obtained by adding, to the dough of the meat-like processed food, an oil/fat composition obtained by blending 0.1-5 U of transglutaminase per gram of an oil/fat having a raised melting point of 2°C or higher.
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
The present invention addresses the problem of providing an oily food which does not solidify and remains soft even in a refrigeration temperature range, is free from oozing even in contact with a water-containing food, and has good gloss in appearance and good flavor. According to the present invention, it is found that by satisfying all of the following conditions (a) to (e), an oily food which remains soft in a refrigeration temperature range, is free from oozing, and has good gloss in appearance and good flavor can be provided. (a) In the oil content of the oily food, the total content of saturated fatty acids having 16-24 carbon atoms is 15-33 mass%; (b) in the oil content of the oily food, the total content of unsaturated fatty acids having 18 carbon atoms is 60-90 mass%; (c) the water content is less than 3 mass%; (d) the oil content is 35-70 mass%; and (e) in the oily food, the content of a glycerol fatty acid ester containing 40 mass% or more of behenic acid is 0.1-2 mass%.
The present invention addresses the problem of providing a beverage that, even when the trans fatty acid content thereof is sufficiently reduced, can provide strong oil/fat-derived flavor sensations such as rich top notes and/or full-bodied flavor. Provided is a beverage that comprises a plant-based oil/fat and water and that is characterized by satisfying all of (A) to (D): (A) SO2 triglyceride content in the plant-based oil/fat is not less than 10 wt%; (B) trans fatty acid content with respect to fat in the beverage is not more than 2 wt%; (C) linoleic acid content in the beverage is not more than 6 wt%; and (D) SO2 triglyceride content in the beverage is not less than 0.1 wt%. Here, S represents stearic acid, O represents oleic acid, and the SO2 triglyceride is a triglyceride in which one S and two O are bonded.
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
Although textured soybean protein materials for instant foods have excellent restorability when hot water is added since voids exist therein, these textured soybean protein materials have a problem in that pre-seasoned flavor is lost when reconstituted with hot water. The present invention addresses the problem of providing a textured soybean protein material for instant dry foods, the textured soybean protein material having good restorability when reconstituted with hot water while showing little loss of seasoned flavor. By using a non-defatted soybean-derived textured soybean protein material containing 6 mass% or more of oil/fat and 30-60 mass% inclusive of crude protein in the dry matter, it is possible to obtain an instant dry food having good restorability when reconstituted with hot water while showing little loss of seasoned flavor.
The purpose of the present invention is to provide a loosening improver with which precipitation upon dissolution in a vinegar aqueous solution and the turbidity of the solution are suppressed when sushi rice or another type of vinegar-containing rice is prepared, and which is capable of improving the loosening properties of the rice. It has been found that a loosening improver for rice that contains an amylase of soybean-derived water-soluble polysaccharides and a protease-treated product suppresses precipitation even in the case of dissolution in a vinegar aqueous solution and suppresses the turbidity of the solution, and also improves the loosening properties of rice.
The present invention addresses the problem of providing a side dish-processed food that has a good balance of juiciness and a rich taste and has such characteristics, in particular, even when the blending amount of meat is small. Oil and fat A containing 3-30 wt% of a granular vegetable protein in terms of dry weight and having a SFC of at least 50% at 10ºC, at least 25% at 20ºC, and at most 10% at 30ºC, and oil and fat B having a SFC of 10-60% at 10ºC and 1-30% at 30ºC and a ratio of (SFC at 10ºC)/(SFC at 30ºC) of 1-10 are blended into dough so that the total amount of the oil and fat A and the oil and fat B is 1-30 wt% and the weight ratio of (oil and fat A/oil and fat B) is 0.5-4. Accordingly, a side dish-processed food having a good balance of juiciness and a rich taste can be obtained.
The present invention addresses the problem of imparting body to a plant-based oil-in-water emulsion. A plant-based oil-in-water emulsion characterized by satisfying all of the following conditions (a) to (c). (a) The emulsion contains a lipid. (b) The emulsion contains, as a plant raw material, a plant raw material that contains a phospholipase-treated phospholipid. (c) The amount of the phospholipid derived from the plant raw material is 0.003 wt% or greater in the oil-in-water emulsion.
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
A23J 7/00 - Phosphatide compositions for foodstuffs, e.g. lecithin
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
To address the problem of providing a water-containing chocolate having suitability for squeezing and good shape retention after squeezing the chocolate. A water-containing chocolate comprising a protein material having specific properties.
A23G 1/44 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing peptides or proteins
A23G 1/46 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing dairy products
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present invention addresses the problem of providing a chocolate product, which excels in all of the following qualities: the product is highly heat resistant and workable, gives a good snap, and melts well and leaves a good aftertexture in the mouth. Prepared is an oil/fat composition for chocolate, the composition containing: 65-100% by weight of oil/fat (oil/fat (A)) which contains 50% by weight or more of StOSt; and 0-35% by weight of a liquid oil/fat (oil/fat (B)) in which the content of a saturated fatty acid in constituent fatty acids is 20% by weight or more. The total content of 1,3-StSt-diglyceride and 1,2-StSt-diglyceride in the oil/fat composition is 0.4% by weight or less. A chocolate product produced by including the oil/fat composition in an amount of 0.5-20% by weight is highly heat resistant and workable, gives a good snap, and melts well and leaves a good aftertexture in the mouth. It is preferred that the oil/fat (B) comprises 50% by weight or less of a di-saturated mono-unsaturated glyceride (S2U), 25% by weight or more of a di-unsaturated mono-saturated glyceride (SU2), and 20% by weight or less of a tri-unsaturated glyceride (U3).
The present invention addresses the problem of providing a method capable of enhancing the flavor of a sweetened food or beverage, especially the original flavor of a starting material of the sweetened food or beverage such as a vegetable, fruit or milk. The present inventors found that an oil/fat composition in which an aqueous phase containing an organic acid is dispersed in an oily phase can enhance the flavor of a sweetened food or beverage, especially the original flavor of a material used in the sweetened food or beverage. In particular, the present invention can achieve the maximum effect on a sweetened paste to be used as a material for confectionery or bakery products characterized by the sweetness thereof.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23L 21/12 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products derived from fruit or vegetable solids
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
21.
STRUCTURED SOY PROTEIN MATERIAL FOR USE IN PRESSURIZATION AND HEATING PROCESSING
The purpose of the present invention is to provide a structured soy protein material for which there is minimal generation of undesirable tastes and minimal deterioration of physical properties when pressure-heated at a temperature exceeding 100℃. In the present invention, a structured soy protein material having 10-20 mass% of oil and fat, 35-50 mass% of crude protein, and 6-35 molar% of acetyl bodies in isoflavones is used in dry matter for pressurization and heating processing. Provided is a method for manufacturing a structured soy protein material, in which a soy raw material having at least 50mass% of unmilled soy is processed using an extruder, and which satisfies the following (A) and (B). (A) In dry matter, the mass% of oil and fat is 10-20 mass% and the mass% of crude protein is 35-50 mass%. (B) The molar% of acetyl bodies in isoflavones is 6-35 molar%.
The purpose of the present invention is to provide a plant-based foaming oil-in-water emulsion that has high emulsion stability and excellent flavor, even if said emulsion contains vegetable protein. By containing 0.15-5% by mass of vegetable protein and 10-50% by mass of oil/fat, and by having a pH of 7.1 to 9.3, it is possible to provide a plant-based foaming oil-in-water emulsion having high emulsion stability and good flavor, even if said emulsion contains vegetable protein. Furthermore, it has been found that it is possible to provide a plant-based foaming oil-in-water emulsion that inhibits off-flavor derived from vegetable protein and that has excellent flavor.
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
When using a plant material, it has been difficult to achieve a white chocolate-like appearance and flavor due to the color tone and off-flavor of the plant material. Against this background, the present invention addresses the problem of providing a plant-based white chocolate-like food having a color tone close to the color tone of white chocolate and having a good flavor with less off-flavor from plants. This plant-based white chocolate-like food satisfies all of the following requirements 1) to 3). 1) Containing a powdery plant protein material having a b* value of 16-25 in the L*a*b* color space; 2) containing oil/fat; and 3) in a melted state, the plant-based white chocolate-like food having an L* value of 78-85 and a b* value of 10-20, provided that the powdery plant protein material refers to a powdery material having a protein content of 20 wt% or more per dry weight.
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/44 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing peptides or proteins
The present invention addresses the problem of providing a method for masking an off-flavor and a masking agent that utilizes the method. The present invention is intended for off-flavors resulting from plant-based ingredients in particular and pertains to a masking agent and a masking method intended for foods containing moisture. After conducting further diligent research, the present inventor completed the present invention on the basis of the finding that very small amounts of octanoic acid, decanoic acid, and salts thereof have the effect of masking off-flavors.
The present invention addresses the problem of providing a method for preparing a meat-like processed food in which methyl cellulose is used as a binder that is an alternative for egg white and a textured plant-derived protein material is used as an alternative for a meat, the method not essentially requiring the use of a cutter or the like having a strong shear force during the preparation of the meat-like processed food. The meat-like processed food can be produced by the following steps without requiring the use of a cutter or the like. (i) A step for mixing methyl cellulose with water-swellable dietary fibers. (ii) A step for mixing a textured plant-derived protein material with water and a product produced in the step (i) to prepare a dough. (iii) A step for shaping the dough produced in the step (ii) and then heating the shaped product to produce the meat-like processed food.
The purpose of the present invention is to provide an oily food which shows little stickiness or adhesiveness in the mouth and has the sweetness, richness, flavor and lingering meltability in the mouth that are typical of a dairy material, even when the dairy material is replaced with a vegetable material. Further, the present invention addresses the problem of providing an oily food which has the sweetness, richness, flavor and lingering meltability in the mouth that are typical of a dairy material, without using dairy materials. The present inventors found that an oily food which shows little stickiness or adhesiveness in the mouth and has the sweetness, richness, flavor and lingering meltability in the mouth that are typical of a dairy material can be provided by using a vegetable protein material having a specific NSI and controlling the ash content in the oily food.
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
The present invention addresses the problem of providing a packaged beverage, such as a latte-style beverage, which contains a plant milk and has good flavor. A Lactobacillus fermentation product of a plant extract that has been prepared separately is added to a plant milk which is a beverage raw material, such that protein derived from plant raw material is not less than 0.001 wt% in the beverage. This makes it possible to obtain a packaged beverage which has good flavor and in which undesirable flavors and aromas that derive from plant milk when high-temperature heat sterilization is performed are suppressed. Suitably used as the plant extract is a water extract of one or more raw materials selected from the group consisting of soy beans, almonds, oats, peas, mung beans, and broad beans.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23F 5/14 - Treating roasted coffeePreparations produced thereby using additives, e.g. milk or sugarCoating
A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
The purpose of the present invention is to provide an acidic seasoning that shows emulsion stability over a wide range of fat/oil content without using egg yolk or synthetic emulsifiers. The present inventors found that an acidic seasoning showing excellent stability over a wide range of fat/oil content can be produced, the acidic seasoning having a pH lower than 7 and containing a protein material [which has the properties: (A) after heating an aqueous solution of 20 mass% crude protein at 80°C for 30 minutes, the viscosity measured at 25°C is 10,000 mPa s or less; and (B) the TCA solubilization ratio at 0.22 M is 30-95%], a fat/oil and an alkali metal salt.
The present invention addresses the problem of providing a low trans fatty acid-oil that reduces graining in chocolates. A random transesterified oil wherein: in the constituting fatty acid composition thereof, the content of saturated fatty acids having 12-18 carbon atoms is 20 mass% or more; and, when the content of saturated fatty acids having 12-18 carbon atoms is referred to as X and the content of saturated fatty acids having 12-14 carbon atoms is referred to as Y in the constituting fatty acid composition thereof, the ratio Y/X is controlled to 0.2-1.0 inclusive.
The present invention addresses the problem of preparing a solid food which is composed mainly of liquid oil, has a favorable melt-in-the-mouth feeling, and has a large amount of oil and fat accounting for at least 50 mass% of the solid food, and a smooth feeling on the tongue caused by the oil and fat while maintaining a light food texture. An oil-and-fat-containing solid food having a size of at least 3 mm in all of the vertical, horizontal, and height directions is prepared through all of the following steps (1)-(3): (1) a step for preparing an oil-in-water-type emulsion containing oil and fat, a protein material, and water, wherein, when the total amount of the oil and fat, protein material, and water in the oil-in-water-type emulsion is 100 mass%, the amount of the oil and fat having a solid fat content of at most 50% at 25ºC is 50-90 mass%, the amount of the protein material having the following properties (A) and (B) is 0.5-10 mass%, and the amount of the water is 8-30 mass%; (2) a step for molding the oil-in-water-type emulsion of step (1); and (3) a step for drying the oil-in-water-type emulsion of step (2). (A) The viscosity of an aqueous solution having a crude protein amount of 20 mass%, as measured at 25ºC after heating at 80ºC for 30 minutes, is at most 10,000 mPa∙s. (B) The 0.22 M TCA solubilization rate is 30-95%.
An acidic milk beverage containing a live lactic acid bacterium, characterized by containing ultrafiltration membrane-treated and/or ethanol precipitation-treated pea polysaccharides. This acidic milk beverage containing a live lactic acid bacterium is free from soy allergens and has improved viability of the lactic acid bacterium.
The present invention addresses the problem of obtaining an aerated water-containing chocolate having a smooth texture and rich flavor, and obtaining a water-containing chocolate for aeration from which the aerated water-containing chocolate can be easily obtained by aeration. A water-containing chocolate for aeration having a content of SUS, which is the main component of cacao butter, of 50-97 mass% in the oil/fat content can be obtained by using 0.5-4 mass% of a sucrose fatty acid ester having HLB of 6-20 therein. By aerating the water-containing chocolate for aeration, an aerated water-containing chocolate having a smooth texture and rich chocolate flavor can be obtained.
The purpose of the present invention is to provide a meat-like textured protein material which has favorable hardness, elasticity, and melting feeling in the mouth when texturized using a cooling die. It has been found that a textured protein material, produced by using a raw material containing a bean-derived plant protein material and oil and fat and adjusting the cooling water temperature in a specific range, has favorable hardness, elasticity, and melting feeling in the mouth and a meat-like food texture.
The present invention addresses the problem of: sufficiently reducing the oily sensation of oil and fat processed foods such as chocolate; and providing an oil and fat composition suitable therefor. By using an oil and fat composition that contains a protein material having a viscosity of at most 10,000 mPa·s and a 0.22 M TCA solubilization rate of 30-95% when measured at 25 °C after heating an aqueous solution with a crude protein content of 20 mass% at 80 °C for 30 minutes, the oily sensation of oil and fat processed foods such as chocolate can be sufficiently reduced.
The purpose of the present invention is to provide processed oil and fat which suppresses an off-flavor derived from a plant protein material. This processed oil and fat, which contains transesterified oil and fat including palm-based oil and fat as a raw material, can suppress an off-flavor derived from a plant protein material.
The purpose of the present invention is to provide a method for imparting an animal-fat-like flavor to a processed food product that contains a vegetable oil and fat. It was discovered that dispersing a water phase having a sweetener dissolved therein into an oil phase that contains a vegetable oil and fat to reach a particle diameter of 50-2000 nm makes it possible to impart an animal-fat-like flavor. This makes it possible to provide a processed food product to which an animal-fat-like flavor is imparted.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Provided is a production method for a baked egg product-like food that closely resembles a baked egg product in appearance and texture without using eggs and that can be easily obtained by using ingredients that can be shipped at room temperature. By simultaneously mixing a lipid-containing soy protein emulsion powders and gellan gum in water and baking thereof, a baked egg product-like food having the appearance and texture closely resembling those of a baked egg product can be easily obtained without using eggs.
A23L 15/00 - Egg productsPreparation or treatment thereof
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which stickiness, separation, and misalignment in manufacturing steps and distribution steps are suppressed; and a complex confection in which the plate-form oily food product is used. The problem addressed by the present application can be solved by using a tempering-type oily food product containing an oil and fat A in which the iodine value and the content values for a saturated fatty acid and S3 triglycerides are within specific ranges, the oily food product being a plate-form oily food product containing 50-80 mass% of SUS triglycerides and 8.5-24 mass% in total of SU2 and U3 triglycerides within an oil and fat component.
The present invention addresses the problem of providing a vegetable-based oil and fat that does not necessitate unique equipment for producing an oil-in-water emulsion and can be used as a substitute for an emulsifier usable in oil-in-water emulsions using a simple method. As a specific solution, blending a shea butter fraction obtained by fractionating shea butter under specific conditions into a discretionary oil and fat makes it possible to provide a substitute for the function of an emulsifier in an oil-in-water emulsion. Additionally, in an oil-in-water emulsion obtained using this method, it is possible to minimize changes in physical properties not only immediately after creation of the emulsion but also over time.
The present invention addresses the problem of providing a plant protein-containing liquid food that contains a salt-containing seasoning and that exhibits an excellent salt resistance and does not coagulate even when heated. It has been discovered that a plant protein-containing liquid food that exhibits an excellent salt resistance and does not coagulate even when heated, can be produced by: mixing a deamidation-processed plant protein starting material yielded by the action of a protein deamidase on a plant protein starting material, with a salt-containing seasoning such that the sodium content of the plant protein-containing liquid food is at least 0.3 weight% as the salt-equivalent amount; and heating and sterilizing.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
The present invention addresses the problem of providing a low-trans fat for improving chocolate that is capable of improving chocolate functions such as solidification speed and heat resistance and providing a chocolate showing good meltability in the mouth. A fat for improving chocolate, wherein the content of unsaturated fatty acids is adjusted to 0.5-15 mass% relative to the constituting fatty acids, the fatty acid composition is appropriately controlled, and the SFC at 35°C is 30% or more and the SFC at 45°C is 20% or less.
The present invention addresses the problem of providing a processed meat food product for which yield is improved through heating cooking of the processed meat food product, the processed meat food product retaining meat juices, flavorful moisture, or oils and fats, and eliciting a satisfactory sense of juiciness after being heated. It was discovered that using a water-in-oil emulsion in which a specific emulsifier is blended alone or in which a plurality of types of specific emulsifiers are combined and blended yields a processed meat food product for which yield is improved through heating cooking, the processed meat food product eliciting a satisfactory sense of juiciness after being heated.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
A23L 13/70 - Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor
The present invention addresses the problem of providing an oily food for coating, the oily food having a low content of non-fat cacao solids, attaining good usability for coating, and having good gloss, the period of time required to solidify the oily food being suitable for continuous production. Furthermore, the present invention addresses the problem of providing a composite food that has little stickiness caused by aging when the oily food for coating is used for a confectionery or a bakery product. The problems of the present application can be solved using the oily food for coating, the oily food containing a certain amount of saturated fatty acids having carbon numbers of 12 and 14, and being blended with a combination of particular emulsifiers such as glycerine fatty acid esters and sucrose fatty acid esters. In order to attain better quality, the oily food for coating can be used, with interesterified fat being selected as a supply source of a portion of the saturated fatty acids having carbon numbers of 12 and 14.
A purpose of the present invention is to provide processed food that contains meat and/or a plant-based protein material, and that provides a juicy sensation not only immediately after being heated but also after being heated and then cooled, i.e., that maintains flavor. Another purpose is to provide processed food that has excellent workability when manufacturing the processed food. The present invention provides a purely plant based oil-and-fat that accomplishes both of the purposes. It was found that it is possible to easily prepare processed food that contains meat and/or a plant-based protein material, that has excellent workability, and that accomplishes maintaining of a juicy sensation at both immediately after being heated and after being heated and then cooled, by using, for the processed food that contains meat and/or a plant-based protein material, a purely plant based oil-and-fat that is to be kneaded into processed food and that has a specific solid fat content.
The purpose of the present invention is to provide a method which enables efficient manufacture of fragrant flavor oil. It has been discovered that, with an extruder and a die attached to a tip thereof, it is possible to obtain: a process for efficiently obtaining fragrant flavor oil in which flavor is retained without being volatilized; and fragrant flavor oil in which flavor is retained without being volatilized.
The purpose of the present invention is to provide: a food product substitute for a baked egg food product, the food product substitute having excellent texture and flavor; and an egg substitute that enables the production of this food product substitute. The inventors discovered that a baked egg food product having excellent texture and flavor can be produced when water, a protein material, an oil/fat, and a specific gelling agent are mixed and used as an egg substitute.
A23L 15/00 - Egg productsPreparation or treatment thereof
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
The purpose of the present invention is to provide a flavored oil/fat having the fresh aroma naturally possessed by a food product material. A flavored oil/fat having the fresh aroma of a plant material can be produced by heating and stirring a plant starting material and water in an oil/fat at a constant ratio to the weight of the oil/fat and then removing the solid components.
The present invention addresses the problem of reducing dissolved oxygen in water via a simple means while using a material that can be used in foods and beverages. A dissolved oxygen reducing agent containing melanoidins, in particular, aminoreductones is used. The content of the aminoreductones is calculated by XTT reducing measurement, and dissolved oxygen is reduced by adding said dissolved oxygen reducing agent to water so that the aminoreductones content becomes 10 μΜ or more. In addition, by adding a pH improver and ascorbic acid, the effect of reducing the dissolved oxygen can be remarkably increased. By using the water in which the dissolved oxygen is reduced via the means according to the present invention, a beverage or a processed food having a flavor, a color tone, or the physiological functions of materials to be blended therein can be produced.
The present invention addresses the problem of providing a composition for a vegetable protein beverage with reduced class 2 allergens and a vegetable protein beverage using the composition. This composition for a vegetable protein beverage is prepared, said composition containing at least vegetable-derived protein having Gly m4 and/or Gly m3, wherein the ratio of the total content of the Gly m4 and the Gly m3 to that of soymilk is 70% or less. Even in a situation where the vegetable protein beverage using the composition is a high-protein beverage having a protein content of 5%, class 2 allergens are reduced to a degree equivalent to or lower than common soymilk. This composition for the beverage is manufactured by blending two or more kinds of vegetable protein materials selected from the group consisting of four kinds of protein materials classified in terms of TCA solubility, wherein at least one kind being selected is a soybean-derived vegetable protein material.
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content while also being excellent in biting hardness, stickiness resistance, deliciousness, and bloom resistance. Provided, as a specific means for solving the problem, is an oil and fat composition for chocolate, the composition having: a C6-18 saturated fatty acid content of 80 mass% or more; a lauric acid content of 30-45 mass%; a behenic acid content of 0.5-5.5 mass%; an unsaturated fatty acid content of 15 mass% or less; a trans fatty acid content of 5 mass% or less; a palmitic acid/stearic acid ratio of 0.2-2; and an SFC at 10°C of 90% or more.
The present invention addresses the problem of providing a water-in-oil emulsion which has a water separation suppression effect and a desired hardness even if the aqueous phase ratio is high and emulsifying agents other than lecithin and water-soluble dietary fibers are not substantially contained therein. The problem is solved by using a liquid fat or oil for water-in-oil emulsions, the liquid fat or oil having a specific constituent fatty acid composition, a diglyceride content and a triglyceride content within certain ranges, so as to provide a water-in-oil emulsion with a water separation suppression effect and a desired hardness.
Provided is bakery food with good texture, especially bakery food having a crispy texture even after a certain period of time has elapsed after baking or frying. The dough of the present invention is produced by adding 0.5-10% by weight of a powdery plant protein material to cereal flour used as dough ingredients, wherein an emulsified product of the powdery plant protein material has a hardness of 600 gf or less. The hardness of the emulsified product is a numerical value obtained by measurement with a rheometer (plunger diameter: 18 mm (columnar shape), speed: 5 mm/sec) after mixing 30 parts by weight of the powdery plant protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water, and leaving same to stand for 5 minutes.
The present invention addresses the problem of producing, without using a synthetic emulsifier and/or organic solvent, an oil-in-water emulsion of not more than 100 nm which has excellent transparency, and applying the oil-in-water emulsion to foods, beverages, and the like. Used is an oil-in-water emulsion produced by combining: 0.5-35 mass% of an oil-based material; a protein material having the properties described below, in an amount of 30-1,200 mass% in terms of crude protein amount with respect to oil/fat materials; 1-80 mass% of an easily water soluble substance; and 5-70 mass% of water, wherein the diameter of emulsion particles is not more than 100 nm. The protein material has properties such that, after 30 minutes of heating, at 80°C, an aqueous solution thereof with a crude protein amount of 20 mass%, the viscosity measured at 25°C is not more than 10,000 mPa·s, and 0.22 M TCA solubilization rate is 30%-95%. Thus, it is possible to impart strong depth of flavor to a food or beverage to which the present emulsion has been added.
The purpose of the present invention is to provide an oil-in-water emulsion in the form of a filling or the like that exhibits the physical property of being soft, has a suitable hardness for performing mixing and filling with raw materials and suitable workability, and does not remain solid after frozen distribution when thawed and subsequently refrigerated or eaten at room temperature. It was found that an oil-in-water emulsion using a fat or oil expressed in terms of heat of fusion at a specific temperature when measured by a differential scanning calorimeter makes it possible to solve this problem.
Emulsion stability of hydrophilic powdered oil and fat prepared using a protein other than milk proteins, such as a soybean protein is insufficient. Thus, the purpose of the present invention is to select a protein having strong emulsification performance beyond conventional proteins and to produce hydrophilic powdered oil and fat using same. This hydrophilic powdered oil and fat can be obtained by drying an oil-in-water type emulsion that includes, based on 100 parts by mass of oil and fat, 5 parts by mass or more of a protein material having the following properties. Provided that the protein material has the following properties: after an aqueous solution with a crude protein amount of 20% by mass is heated at 80°C for 30 minutes, the viscosity measured at 25°C is 10,000 mPa·s or less, the 0.22M TCA solubilization rate is 30%-95%, and the NSI is 80 or more.
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A purpose of the present invention is to provide a tea beverage that is transparent even when a protein material is blended therein. Another purpose of the present invention is to provide a tea beverage which, even when the protein material is further blended therein, has a fine flavor and in which the natural flavor inherent to the tea beverage is not inhibited. It was discovered that a tea beverage that is transparent and that has a fine flavor can be obtained by using a plant-derived protein material in which the protein content, the turbidity of a solution thereof, and the value of the molecular weight thereof are within specific ranges.
ISHIKAWA PREFECTURAL PUBLIC UNIVERSITY CORPORATION (Japan)
Inventor
Kurihara, Shin
Hirakakiuchi, Ichiko
Saito, Tsutomu
Katase, Mitsuru
Abstract
Provided is an agent for improving intestinal bacteria, comprising a proteolytic enzyme-decomposed residue of a soybean protein material. The agent suppresses proliferation of opportunistic bacteria.
The present invention addresses the problem of providing: a powdery oil or fat containing a highly unsaturated fatty acid, which is prevented from the formation of an off-flavor associated with oxidation over time; a method for producing the powdery oil or fat; and a method for preventing the formation of an off-flavor associated with oxidation over time in a powdery oil or fat containing a highly unsaturated fatty acid. It is found that, in the production of a powdery oil or fat containing a highly unsaturated fatty acid, when a specific plant-derived protein material is dissolved in an aqueous phase that is an outermost layer of a W/O/W double-emulsified state and then the emulsion solution in the double-emulsified state is spray-dried, a powdery oil or fat containing a highly unsaturated fatty acid which is prevented from the formation of an off-flavor associated with oxidation over time can be produced. This finding leads to the accomplishment of the present invention.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present invention has addressed the problem of easily obtaining a dried meat-like food having a soft food texture and imitating beef jerky, split squid, fried squid, and the like, by using sustainable raw materials that are easily supplied. A hydrous protein material is obtained by hydrating a textured vegetable protein material to 20-60 wt% of moisture, and then rolled at least twice using a roller rolling machine to obtain a dried meat-like food having a soft food texture.
The present invention addresses the problem of providing novel oil and fat which can impart a good balance of a favorable melt-in-the-mouth sensation of frozen dessert, a refreshing feeling in the latter stage, and a rich feeling. It has been found that oil and fat, which is for a frozen dessert mix and contains a random transesterified oil having a specific fatty acid composition and a random transesterified oil containing non-lauric oil and fat as raw material oil and fat, can impart a good balance of a favorable melt-in-the-mouth sensation in frozen dessert, a refreshing feeling, and a rich feeling.
The present invention addresses the problem of providing a method for producing an oil or fat powder containing a highly unsaturated fatty acid, for which the generation of oxidation-associated off-flavors over time is suppressed even if an O/W emulsifying agent is not used. The present invention was achieved through the discovery that an oil or fat powder containing a highly unsaturated fatty acid, for which the generation of oxidation-associated off-flavors over time is suppressed, is obtained by, in the production of the oil or fat powder containing a highly unsaturated fatty acid, dissolving a prescribed gum in the outermost layer aqueous phase of a W/O/W double emulsion system and spray-drying the double emulsion system emulsion without using an O/W emulsifying agent in the outermost layer aqueous phase.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
C11B 15/00 - Solidifying fatty oils, fats, or waxes by physical processes
The present invention addresses the problem of providing an oil-in-water emulsion in which the contained amounts of trans fatty acids are sufficiently reduced, but flavors such as a milky sensation or a sensation of richness can be strongly felt. The problem can be solved by an oil-in-water emulsion in which a specific triglyceride is contained at a high level in a plant oil or fat even when the contained amounts of trans fatty acids with respect to lipids are at most 2 wt%, the unsaponifiable matter index determined from the fatty acid compositional makeup and the iodine value of oil and fat is at least a specific numeral value, and a diglyceride is contained at a high level.
The meltability in the mouth of a fatty food, such as a chocolate or sandwich fillings, can be improved without changing the triglyceride composition of the fat or oil contained in the fatty food by adding to the fatty food and dispersing therein a material that generates heat upon in contact with moisture, for example, zeolite, a calcium compound or a mixture of a calcium compound with an organic acid, in such a manner that the calorific value derived from the heat generating material is 1.0 J/g or more relative to the fatty food in a state not in contact with moisture.
The present invention addresses the problem of overcoming the weakness of fats and oils for non-trans and non-tempered chocolates, namely, insufficient bloom resistance and less compatibility with cocoa butter under cycling conditions in the medium to high temperature range. This problem of insufficient bloom resistance and less compatibility with cocoa butter under cycling conditions in the medium to high temperature range can be solved by using a fat or oil for chocolates wherein the composition of fatty acids such as lauric acid is adjusted to a specific range and the composition of CN38 to CN46 triglycerides is adjusted to a specific range.
The present invention addresses the problem of obtaining an oil-in-water type emulsion composition that has a suppressed heat odor caused by a heat sterilization step without deteriorating the flavor inherent to the oil-in-water type emulsion composition. To starting materials including water and lipid, a protein hydrolysate containing 3-40 wt%, in terms of dry matter, of free amino acids is added in a specific amount per lipid in terms of dry matter, followed by heat sterilization. Thus, the heat odor of the obtained oil-in-water type emulsion composition caused by the heat sterilization can be suppressed without deteriorating the flavor thereof.
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
The present invention addresses the problem of providing a method for suppressing color fading of a chlorophyll-containing foodstuff during storage by adding an anti color-fading agent without deteriorating flavor of the foodstuff. It has been found that color fading of the chlorophyll-containing foodstuff during storage can be suppressed without deteriorating flavor of the foodstuff as a whole by adding to the chlorophyll-containing foodstuff a predetermined amount per one part by weight of a solid content of a chlorophyll material of protein hydrolysate containing 3 to 40% by weight of free amino acid in terms of dry matter.
Provided is a meat-like processed food which is produced using a textured plant-derived protein material as a replacement for a meat, and which has satisfactory yield upon heating, is rich in a meat-like texture, and can keep the hardness thereof after being cooled in air in spite of the fact that no animal-derived raw material is used. A meat-like processed food in which no animal-derived raw material is used can be produced by a process including the following steps: (i) a step for dispersing methyl cellulose in an oil or fat; (ii) a step for swelling and dispersing water-swelling dietary fibers with and in water; (iii) a step for mixing a product produced in (i) with a product produced in (ii) to prepare an oil-in-water-type emulsion; (iv) a step for mixing a product produced in (iii) with a textured plant-derived protein material to prepare a dough; and (v) a step for shaping the dough prepared in (iv) and then heating the shaped dough to produce a meat-like processed food.
The purpose of the present invention is to provide techniques for flavoring an object to be flavored with a desired aroma, without depending on the addition of flavorants, flavoring agents, and the like. A method for manufacturing a flavored article, comprising: preparing an aroma-generating material comprising a single material or a plurality of materials and having 15 wt% or more of an oil component; in an electronic smoke generation device, heating the aroma-generating material to evaporate aroma; and, in the device, electrically causing the aroma to attach to the object to be flavored.
A23L 3/3409 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
A23B 4/056 - Smoking combined with irradiation or electric treatment, e.g. electrostatic smoking
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
The present invention addresses the problem of providing, by a simple and easy means: a highly versatile flavor enhancer that is to be added in a small amount; and food and confection having preferable flavor that is enhanced by the flavor enhancer. This flavor enhancer is obtained by dispersing, in an oil phase, aqueous phase particles containing, in terms of solid content, 2-60 wt% of a plant milk such as coconut milk or rice milk. By a simple and easy means of including 0.01-20 wt% of this flavor enhancer, a wide range of food having enhanced preferable flavor such as confection having enhanced milky flavor and rich flavor and food having enhanced savory taste and rich flavor, can be provided.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23L 7/109 - Types of pasta, e.g. macaroni or noodles
70.
METHOD FOR SEPARATING AND QUANTIFYING SATURATED AND UNSATURATED DIALKYL KETONES
The present invention provides a method for separating and quantifying saturated and unsaturated dialkyl ketones. (1) The method for separating and quantifying saturated and unsaturated dialkyl ketones is characterized by using a polar column, which excludes non-polar columns and slightly polar columns and has a polarity value of at least 440, in a method that quantifies a sample including dialkyl ketone by using a gas chromatograph. (2) A method listed in (1) wherein the polar column has at least a medium polarity with a polarity value of at least 700. (3) A method listed in (2) wherein the polar column has at least a high polarity with a polarity value of at least 1,550. (4) A method listed in (3) wherein the liquid phase of the polar column having at least a high polarity is an ionic liquid column. (5) A production method for a chemical transesterified fat or oil, that includes a step in which saturated and unsaturated dialkyl ketones in the fat or oil are separated and quantified.
This method for producing an edible oil-and-fat addresses the problem of providing an edible oil-and-fat containing reduced process contaminants, and comprises performing a contact treatment step using an acid during a decolorization process step.
The present invention addresses the problem of enhancing flavor while masking various off-flavors in foods. (1) A masking flavorant containing isovaleric acid and/or phenethyl alcohol, and a lactone, wherein the (lactone)/(isovaleric acid and phenethyl alcohol) weight ratio is 0.1-1,000. (2) The masking flavorant described in (1), for which at least one selection from the group consisting of isovaleric acid, phenethyl alcohol, and lactones is a microbial fermentation product provided by (A) a yeast and/or koji mold, or (B) a yeast and/or koji mold and lactic acid bacteria. (3) A food that contains the masking flavorant described in (1) or (2) and that has a lactone content of at least 1 ppb on a weight basis. (4) The food described in (3), that does not contain an animal-derived ingredient. (5) The food described in (3), that contains an unsaturated fatty acid and/or an oil or fat that contains an unsaturated fatty acid. (6) The food described in (3), that contains an oil or fat powder from an unsaturated fatty acid and/or from an oil or fat that contains an unsaturated fatty acid.
The present invention addresses the problem of providing an animal fat-like food material mainly comprising a vegetable starting material, which suffers from little loss due to heating, even when used in a cooked processed food, and imparts an appropriate juicy animal fat-like feel when taken. An animal fat-like food material having good physical properties and texture can be obtained by preparing a dough containing 1-10 wt% of a powdery vegetable protein, 0.1-3 wt% of gellan gum, 0.001-0.08 wt% of a divalent metal salt in terms of the metal, 0.1-1 wt% of sodium chloride, 1-10 wt% of starch, 20-70 wt% of water and 20-60 wt% of a fat or oil, and heating the dough. Native type gellan gum is preferred as the gellan gum. Furthermore, the appropriate juicy feel when taken can be more easily obtained by introducing a step for freezing and shredding the dough after the heating step.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
Provided is a transesterified oil-and-fat from which a livestock meat processed food or livestock meat-like processed food can be prepared by a simple method, and by which juiciness from being full of meat juice can be given to a livestock meat processed food or livestock meat-like processed food. Also provided: are a livestock meat processed food or livestock meat-like processed food using the transesterified oil-and-fat; and a method for producing the same. It has found that the transesterified oil-and-fat, which is adjusted to a specific fatty acid composition ratio and has a certain solid fat content, can be used to prepare a livestock meat processed food or livestock meat-like processed food by a simple method, and can impart the juiciness from being full of meat juice to a livestock meat processed food or livestock meat-like processed food.
The present invention addresses the problem of providing an oily food that imparts a characteristic mouthfeel not experienced before in frozen dessert applications. An oily food for frozen desserts having a new mouthfeel with improved quality defects is obtained by incorporating a saccharide and a sucrose fatty acid ester that has an HLB of 3 or lower, and setting the grain size of the solids fraction to at least a specific size.
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23G 9/48 - Composite products, e.g. layered, coated, filled
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance. Said problem of the present invention can be solved by a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance, and that can be provided by selecting an oil and fat composition that is for chocolate and that is a randomized triglyceride composition having a particular fatty acid composition, and producing a chocolate blended with the oil and fat composition.
The present invention addresses the problem of providing a textured plant-based protein material which has a meat-like umami and a juicy feel, while not imparting a grain odor unique to plant-based protein materials. We discovered that it is possible to produce a textured plant-based protein material that masks a grain odor unique to plant-based protein materials and has a meat-like umami, while imparting a juicy feel, as a result of using a microbial fermented product having a yeast odor due to fermentation and containing δ-lactones and/or γ-lactones.
The present invention provides a vegetable-based lard substitute composition that recreates the characteristics of lard using a "plant-based" material that is a vegetable-based raw material, thereby solving global problems such as "insufficiency of food resources" and "environment." (1) Provided is a vegetable-based lard substitute composition characterized by being an oil-in-water emulsion that contains water, an edible oil and fat from which animal oils and fats are excluded, and starch, the hardness of the oil-in-water emulsion being 500-1800 g at 5°C, 200-1200 g at 20°C, and 150-400 g at 25°C (as measured using a round plunger having a diameter of 1 cm and at a table speed of 50 mm/min). (2) Also provided is the vegetable-based lard substitute composition described in (1), configured such that the rising melting point of the edible oil and fat from which animal oils and fats are excluded, and which constitutes the oil-in-water emulsion, is 55°C or less, and such that the SFC of said edible oil and fat is 40-100% at 0°C, 25-100% at 10°C, and 10-100% at 20°C. (3) Also provided is the vegetable-based lard substitute composition described in (1), configured such that the SFC of the edible oil and fat from which animal oils and fats are excluded, and which constitutes the oil-in-water emulsion, is 3-85% at 30°C.
The present invention addresses the problem of providing a fat or an oil having reduced glycidol and glycidol fatty acid ester contents. This method for producing a fat or an oil comprises an acid contact treatment process during a decolorizing process in a decolorizing and deodorizing process of a fat or an oil containing glycidol and a glycidol fatty acid ester.
A method for crystallizing a fat/oil that addresses the problem of providing a method for crystallizing a fat/oil capable of obtaining a crystal fraction easily at a high yield, that is capable of obtaining a crystal fraction rich in SUS-type triglycerides easily at a high yield by combining a crystallization preparation step that cools a raw material fat/oil including dissolved SUS-type triglycerides (S: C16-18 saturated fatty acid, U: C18 monounsaturated fatty acid) and maintains the raw material fat/oil at a temperature at or above the melting point and a crystallization step that cools the obtained fat/oil and precipitates crystals.
The present invention addresses the problem of providing a water-in-oil type emulsion composition that has good workability in foaming applications without having an emulsifier added thereto. Used is a water-in-oil type emulsion composition which has a slip melting point of 30°C or lower and a hardness of 500 gf or less at 20°C, and in which the ratio of the hardness at 15°C with respect to the hardness at 20°C is 3 or more. Preferably, the composition further has a solid fat content (SFC) of 1-20% at 20°C and 1-30% at 15°C. A water-in-oil type emulsion composition satisfying these conditions exhibits good whipping properties in a wide temperature range of 10-20°C, and can be used to quickly prepare a butter cream having a light mouthfeel. Furthermore, by adding a plant-derived milk to the aqueous phase, the composition is applicable as a raw material of dough for baked confections.
An oily food product that addresses the problem of providing a novel oily food product and contains a roasted powder material derived from beans and a fermented-product powder.
The present invention addresses the problem of providing an oil-and-fat composition for infant formula, the oil-and-fat composition having a reduced content of glycidol and a glycidol fatty acid ester. A method for producing an oil-and-fat composition for infant formula, which is obtained by blending a specific oil-and-fat species with an oil-and-fat, comprises a step of contact treating with an acid during a bleaching step.
The present invention addresses the problem of providing an oil and fat for non-lauric-acid, non-trans-fat, untempered chocolates that are insusceptible to blooming over a long period of time even in the case of chocolates in which large amounts of cacao components or cocoa butter are blended. The aforementioned problem is solved by incorporating, into a conventional oil and fat for non-lauric-acid, non-trans-fat, untempered chocolates, specific amounts of triglycerides in which each of behenic acid, a C16-20 saturated fatty acid, and a C16-20 unsaturated fatty acid are bonded one by one.
The present invention addresses the problem of providing a vegetable-protein-containing liquid food product that has exceptional salt resistance and that is not susceptible to clumping during sterilization by heating. In the present invention, a raw material that contains a vegetable protein, a salt-containing seasoning, and at least one emulsifier selected from the group consisting of polyglycerine fatty acid esters that have an HLB of 7 or greater and a polymerization degree of 5 or higher and that are formed from C14-18 constituent fatty acids, polyglycerine fatty acid esters that have an HLB of 12 or higher and a polymerization degree of 10 or higher and that are formed from C10-12 constituent fatty acids, sucrose fatty acid esters that have an HLB of 5 or higher and that are formed from C14-18 constituent fatty acids, and sorbitan fatty acid esters that have an HLB of 15 or higher and that are formed from C12-18 constituent fatty acids is mixed and then sterilized by heating, thereby making it possible to produce a vegetable-protein-containing liquid food product that has exceptional salt resistance.
The present invention addresses the problem of providing an oil-in-water emulsion that has much better, than in the past, permeability into dry tissue protein under non-vacuum conditions. The inventors discovered that good permeability into dry tissue protein under non-vacuum conditions is obtained with an oil-in-water emulsion that contains 10 to 35 mass% of a plant oil/fat, 0.3 to 6.5 mass% of a plant-based protein, and an emulsifier. The oil-in-water emulsion has a viscosity of 100 mPa∙s or less, and has an emulsified particle diameter of 2.0 μm or smaller.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present invention addresses the problem of providing a method for producing a fermentation flavor ingredient with which it is possible to impart an excellent flavor to breads. Specifically, the present invention provides: a method for producing a fermentation flavor ingredient using yeast and or lactic-acid bacilli that are carefully screened with soy whey as a raw material, the fermentation flavor ingredient having an unprecedented mellow flavor and body; and a method for producing breads using the fermentation flavor ingredient produced through the aforementioned method. The soy whey is concentrated and is subjected to fermentation, heat sterilization, or another process using the yeast and/or lactic-acid bacilli, whereby there is obtained a fermentation flavor ingredient that can be used in breads.
A problem addressed by the present invention is to provide a method for easily promoting solidification of oil and fat and to provide an agent for promoting solidification used for the method for promoting solidification. The present invention has been completed by finding that just adding a silicate having an ability to adsorb a fatty acid and a free fatty acid to an oil/fat being a target for promoting solidification promotes the solidification of the oil/fat.
Provided is a cheese-like snack food that can maintain the flavor for at least several weeks even after a package is opened, and has improved storage stability. The present invention can provide a cheese-like snack food having storage stability increased by using soymilk as a raw material and freeze-drying a soymilk preparation having a pH adjusted to 6 or less by adding an oil/fat and starch.
A23L 11/50 - Fermented pulses or legumesFermentation of pulses or legumes based on the addition of microorganisms
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present invention addresses the problem of providing a vegetable whipped cream that contains a seed paste such as an almond paste without milk ingredients and that has good flavor and physical properties. This oil-in-water type emulsion is prepared by blending 1-10 wt% of a seed paste with 1-12 wt% of hardened palm kernel oil having an elevated melting point of 33-40°C and 2.5-12 wt% of a definite transesterified fat or oil. The transesterified fat or oil contains palm oil and/or a fat or oil obtained by processing palm oil as a fat/oil source and, in the constituting fatty acids thereof, the content of saturated fatty acid(s) having 16-18 carbon atoms is 15-65 wt% and the total content of saturated fatty acid(s) having 6-10 carbon atoms and unsaturated fatty acid(s) having 18 carbon atoms is 20-60 wt%. Preferably, these materials are blended so as to give a weight ratio [the transesterified fat or oil : the seed paste] of 0.8 or greater.
The present invention addresses the problem of providing, with respect to plant-based cheese-like foods that tend to have a lower umami than cheese made from a milk starting material, a method for producing a plant-based cheese-like food that has an enhanced umami like that of cheese from animal-based starting materials. The method for producing a plant-based cheese-like food can provide a plant-based cheese-like food with an enhanced umami like that of cheese from animal-based starting materials, by applying both a treatment with glutaminase and/or asparaginase and an acidification treatment to a starting material that contains plant-based protein as represented by, for example, soy protein.
The present invention addresses the problem of providing a plant-based textured protein material that is chewy due to having a dense texture with small voids, and has good stability when reconstituted in hot water. We discovered a freeze-dried textured protein material that has good stability when reconstituted in hot water and that is chewy due to having a dense structure with small voids, said textured protein material being produced according to: (A) a step in which a raw material containing a protein material is loaded into an extruder, water is added so that the water content is 60−80 wt% with respect to the total amount of water and raw material containing the protein material, the mixture is kneaded and heated under pressure, the resultant material is cooled in a cooling die set up at the outlet of the extruder, the length of the longest part of a hole in the cooling die being at least 10 mm, and extruded to obtain an unexpanded textured material; (B) a step in which the unexpanded textured material obtained in (A) is cut into rectangular cuboids having sides of 5−12 mm, or a step in which the unexpanded textured material obtained in (A) is cut into a flat shape having a thickness of 0.1−5 mm, a length of 1−80 mm in the extrusion direction, and a width of 1−50 mm; and (C) a step in which the unexpanded textured material obtained in (B) is cooled at −5 to −25°C and freeze-dried.
The present invention addresses the problem of providing a mayonnaise-type food product that uses a vegetable raw material imparted with heat-resistant shape retention properties. (1) A mayonnaise-type food product containing a vegetable protein, a vegetable oil, an organic acid, and a processed starch, said vegetable mayonnaise-type food product being characterized in that the ratio of globulin protein to vegetable protein is 38 wt.% or greater. (2) The vegetable mayonnaise-type food product according to (1), wherein the vegetable protein in the mayonnaise-type food product is 1.8 wt.% or greater. (3) The vegetable mayonnaise-type food product according to (1), wherein the soybean protein and/or mung bean protein in the mayonnaise-type food product is 1.8 wt.% or greater.
The purpose of the present invention is to obtain a plant milk having an improved flavor and an oil-in-water emulsion using the same that, with regard to palatability, have the potential to become alternatives to cow's milk, in order to address attention to the environment in an effort to strive for a sustainable world, and provide a plant milk that serves as an alternative to cow's milk, which has a high environmental burden. An oil-in-water emulsion including a plant milk, said oil-in-water emulsion being characterized by including a plant milk that has been subjected to processing with a phytic acid-degrading enzyme, wherein the free phosphoric acid content in relation to phytic acid in the oil-in-water emulsion is 0.7 or greater by weight ratio. An oil-in-water emulsion production method in which a plant milk is added, said oil-in-water emulsion production method being characterized in that a plant milk that has been subjected to processing with a phytic acid-degrading enzyme is added, and the free phosphoric acid content in relation to phytic acid in the oil-in-water emulsion is 0.7 or greater by weight ratio.
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
The purpose of the present invention is to provide a loosening agent that suppresses foaming during dissolution and improves the loosening properties of a processed cereal food. The present inventors found that a loosening agent that shows suppressed foaming during dissolution and improves the loosening properties of a processed cereal food can be manufactured by using, as starting materials, water-soluble soybean polysaccharides containing a fraction with a molecular weight of 3000-15000 in an amount not more than a preset level, (A) a phospholipid-containing composition having a phospholipid content of 0.1-50% by weight per solid content and (B) an edible fat or oil in which 33-100% by weight of triglyceride-constituting fatty acids are medium chain fatty acids having 6-10 carbon atoms, and granulating the same.
The present invention provides a food substituting fish meat using a tissue vegetable protein material. This food substituting fish meat can be prepared by binding a tissue vegetable protein material, which has a crude protein content of 60 wt% or more in terms of dry matter, using a binding dough having a gel strength of 50-800 gf inclusive after gelation (said gel strength being breaking load measured at a speed of 1 mm/sec at room temperature using a wedge-shaped plunger having a column sample diameter of 3 cm, a sample thickness of 1 cm and a width of 30 mm) and then frying the same.
The purpose of the present invention is to provide an allergen-free raw material that has good flavor and is capable of imparting good foaming properties and bubble stability, by using a pea-derived raw material. It was found that a heat-treated product obtained by heat treating, under a high-temperature acidic condition, a pea-derived raw material in which the crude protein content and the carbohydrate content thereof have been adjusted, is characterized in that at least a certain amount of a specified fraction having a weight-average molecular weight of 3000-15000 is present when the molecular weight distribution thereof is measured by gel filtration HPLC at a wavelength of 220 nm, and the heat-treated product imparts good foaming properties, bubble stability, and finely foam texture to a beverage and the like.
Provided is a meat-like processed food product having an improved yield when heated. A meat-like processed food product that has an improved yield by suppressing water separation during heating can be manufactured by the following steps: (A) preparing an oil-in-water emulsion containing at least an oil/fat, methyl cellulose, and water; (B) preparing a dough by mixing the emulsion prepared in (A) with a textured vegetable material and a low-temperature gelatinized starch; and (C) forming and then heating the dough prepared in (B) into a meat-like processed food product.
The present invention addresses the problem of providing a protein-containing beverage or oil-in-water type emulsion inhibited from flavor deterioration caused by light irradiation, and desserts using the same. To solve this problem, 0.01 wt% or more of a peptide is added as a light degradation inhibitor to an aqueous composition containing 0.1 wt% or more of protein. As the peptide, one or more members selected from the group consisting of whey peptide, casein peptide, soy peptide and pea peptide can be used. The light degradation inhibitory effect is exerted even in the case where the aqueous composition is an oil-in-water type emulsion containing protein and fat or oil.
The purpose of the present invention is to inhibit syneresis of an acidic protein food. The present inventors found that, by using water-soluble pea polysaccharides, syneresis of an acidic protein food can be inhibited and an acidic protein food having a non-roughened surface and holding a light melt-in-mouth texture can be produced.
