Provided are: an acid value increase inhibitor for oil and fat; and a method for suppressing an increase in the acid value of oil and fat. The acid value increase inhibitor for oil and fat contains a polyglycerol condensed ricinoleic acid ester as an active ingredient, and the method for suppressing an increase in the acid value of oil and fat comprises a step for adding the polyglycerol condensed ricinoleic acid ester to oil and fat. The oil and fat is preferably in a solid state.
Determination of a level of deterioration of edible oil can be realized with accuracy. A determination device for determining a level of deterioration of edible oil used in deep-fry cooking for cooking a fried food, comprising: an acquisition section configured to acquire components generating from the edible oil; a first identification section configured to identify, among the components, a content of aldehydes, Maillard reaction products, or fatty acids; and a second identification section configured to identify the level of deterioration based on the content.
POWDERY OIL OR FAT COMPOSITION, FOOD OR BEVERAGE, METHOD FOR PRODUCING POWDERY OIL OR FAT COMPOSITION, AND METHOD FOR IMPROVING EMULSION STABILITY OF POWDERY OIL OR FAT COMPOSITION
Provided is a powdery oil or fat composition that has excellent emulsion stability and flavor even when not containing a milk protein or the like. A powdery oil or fat composition according to the present invention comprises: an edible oil or fat; a component (A) comprising a sap-derived polysaccharide; and a component (B) comprising one or more components selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides.
To provide a material excellent in the effect of suppressing retrogradation of cooked rice. Provided is a powder oil/fat composition for rice cooking comprising an emulsifier containing a fatty acid ester in which 70% or more of the constituent fatty acid is a saturated fatty acid. Also provided is a method for producing cooked rice comprising adding the powder oil/fat composition for rice cooking to raw material rice and cooking the same. Further provided is use of an emulsifier containing a fatty acid ester in which 70% or more of the constituent fatty acid is a saturated fatty acid for producing a powder oil/fat composition for rice cooking. Also provided is a method for suppressing retrogradation of cooked rice, comprising impregnating the cooked rice with an emulsifier containing a fatty acid ester in which 70% or more of the constituent fatty acid is a saturated fatty acid. Also provided is a method for improving the texture of cooked rice, comprising impregnating the cooked rice with an emulsifier containing a fatty acid ester in which 70% or more of the constituent fatty acid is a saturated fatty acid.
The present invention provides a method for producing a biofuel, the method including: (a) a tamanu oil purification step which comprises a deoxidization step for deoxidizing a crude oil of a tamanu oil, wherein the absorbance of the refined tamanu oil at the wavelength of 330 nm is 0.08 or less; and (b) a methyl esterification step in which methanol is added to the refined tamanu oil so as to produce a fatty acid methyl ester (FAME) by a transesterification reaction. The present invention also provides a method for improving the methyl esterification efficiency of a tamanu oil.
This method for manufacturing an oil/fat composition for frying containing a frying oil/fat includes a step for manufacturing a frying oil/fat, said step comprising: a deodorizing step for obtaining deodorized oil by blowing steam into a raw oil/fat in a heated environment and vacuum environment; and a citric acid addition step for adding citric acid to the deodorized oil. The citric acid addition step includes a step for adding more than 0 mass ppm and less than 10 mass ppm of citric acid to the deodorized oil.
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
C11B 1/16 - Production of fats or fatty oils from raw materials by melting out with steam
7.
METHOD FOR SUPPRESSING INCREASE IN ACID VALUE OF OIL/FAT COMPOSITION FOR FRYING, METHOD FOR PRODUCING OIL/FAT COMPOSITION FOR FRYING, AND METHOD FOR PRODUCING ACID VALUE INCREASE INHIBITOR FOR OIL/FAT COMPOSITION FOR FRYING
Provided is a method for suppressing the increase in an acid value of an oil/fat composition for frying, the method including a step for producing an oil/fat composition for frying. The step for producing an oil/fat composition for frying includes: a step for preparing a preparation oil; and a step for adding the preparation oil to an edible oil/fat to obtain the oil/fat composition for frying. The step for preparing a preparation oil includes a purification step for obtaining a preparation oil, in which a crude oil obtained from a first oil feedstock is subjected to a degumming process, a decolorization process, and a deodorization process in this order without subjecting the crude oil to a deoxidation process. In the step for producing an oil/fat composition for frying, the amount of the preparation oil added is 0.1-5.0 parts by mass per 100 parts by mass of the edible oil/fat.
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
C11B 1/16 - Production of fats or fatty oils from raw materials by melting out with steam
8.
AGENT FOR IMPARTING ANIMAL-FAT CONSISTENCY, OIL AND FAT COMPOSITION FOR IMPARTING ANIMAL-FAT CONSISTENCY, METHOD FOR IMPARTING ANIMAL-FAT CONSISTENCY, METHOD FOR PRODUCING AGENT FOR IMPARTING ANIMAL-FAT CONSISTENCY, AND FOOD PRODUCT TO WHICH ANIMAL-FAT CONSISTENCY IS IMPARTED
There is provided: an agent for imparting an animal-fat consistency, characterized in that an oxidized oil and fat that is not derived from animals is used as an active ingredient; an agent for imparting an animal-fat consistency, characterized in that a product obtained by enzymatically hydrolyzing an oxidized oil and fat that is not derived from animals is used as an active ingredient; an oil and fat composition for imparting an animal-fat consistency, characterized by containing an edible oil and fat that serves as a base oil, and an oxidized oil and fat that is not derived from animals; and an oil and fat composition for imparting an animal-fat consistency, characterized by containing an edible oil and fat that serves as a base oil, and a product obtained by enzymatically hydrolyzing an oxidized oil and fat that is not derived from animals.
Provided is an edible oil deterioration level determination device etc., which enable the types of surface air bubbles of frying oil to be accurately distinguished and thus the deterioration level of the frying oil to be accurately determined. An edible oil deterioration level determination device 5, comprising: an oil surface image acquisition section 50 configured to acquire an oil surface image; a filter processing section 53 configured to apply, to the oil surface, filter processing for identifying an area of fine air bubbles β characterizing deterioration of the frying oil Y; a feature parameter calculation section 54 configured to calculate a feature parameter characterizing the deterioration of the frying oil Y; a deterioration indicator estimation section 55 configured to estimate a deterioration indicator DI of the frying oil Y; and a deterioration level determination section 56 configured to determine the deterioration level of the frying oil Y.
G06V 10/26 - Segmentation of patterns in the image fieldCutting or merging of image elements to establish the pattern region, e.g. clustering-based techniquesDetection of occlusion
G06V 10/44 - Local feature extraction by analysis of parts of the pattern, e.g. by detecting edges, contours, loops, corners, strokes or intersectionsConnectivity analysis, e.g. of connected components
G06V 10/56 - Extraction of image or video features relating to colour
OIL/FAT COMPOSITION FOR FOOD PREPARATION, FOOD, POWDERED OIL/FAT, METHOD FOR PRODUCING OIL/FAT COMPOSITION FOR FOOD PREPARATION, METHOD FOR PREPARING FOOD, METHOD FOR COOKING FOOD, METHOD FOR IMPROVING FOOD QUALITY, AND METHOD FOR IMPROVING COOKED FOOD QUALITY
An oil/fat composition for food preparation containing a C13-15 fatty acid residue-containing glycerin fatty acid ester, wherein: a C13-15 fatty acid is contained in the amount of 1.8-100 mass% among the total fatty acids of the glycerin fatty acid ester; and the C12 fatty acid content among the total fatty acids of the glycerin fatty acid ester is 0-2.5 by mass ratio relative to the C13-15 fatty acid content (excluding an oil/fat composition for preparing puff pastry margarine and cases where the oil/fat composition for food preparation is milk fat, beef tallow, mutton tallow, ucuuba butter, murumuru butter, Euglena oil, or margarine).
The present invention provides a method for efficiently producing a biofuel using a non-edible oil resource while reducing an environmental burden. More specifically, the present invention provides a method for producing a biofuel, the method comprising (a) a tamanu oil purification step including a deacidification step in which crude tamanu oil is deacidified and (b) a hydrogenation step in which a hydrogen gas is supplied to the purified tamanu oil to hydrogenate the tamanu oil. A biofuel obtained by this method is suitably used as or in hydrogenated vegetable oils (HVOs), sustainable aviation fuels (SAFs), etc.
A plastic oil/fat composition production method including a step for mixing starting materials including an oil/fat composition, wherein: the oil/fat composition contains a C13-15 fatty acid residue-containing glycerin fatty acid ester; a C13-15 fatty acid is contained in the amount of 1.8-100 mass% among the total fatty acids of the glycerin fatty acid ester; and the C12 fatty acid content among the total fatty acids of the glycerin fatty acid ester is 0-2.5 by mass ratio relative to the C13-15 fatty acid content.
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Processed soybeans; Processed food sheets consisting primarily of soybean
16.
OIL/FAT COMPOSITION HAVING ENHANCED BEEF FAT FLAVOR AND TASTE, BEEF FAT FLAVOR AND TASTE ENHANCER, METHOD FOR PRODUCING OIL/FAT COMPOSITION HAVING ENHANCED BEEF FAT FLAVOR AND TASTE, METHOD FOR PRODUCING FRIED FOOD, AND METHOD FOR ENHANCING BEEF FAT FLAVOR AND TASTE
Provided is an ingredient that can enhance beef fat flavor and taste. An oil/fat composition containing beef fat and an oxidized oil/fat, and having an enhanced beef fat flavor and taste. A beef fat flavor and taste enhancer characterized by containing an oxidized oil/fat as an active ingredient.
Provided are: modified soybeans having a reduced furan fatty acid content in the oils and fats contained in the soybeans; and uses of the modified soybeans. The present invention relates to modified soybeans in which the content ratio of furan fatty acid in the oils and fats contained in the soybeans has been reduced by genetic mutation.
A01H 6/54 - Leguminosae or Fabaceae, e.g. soybean, alfalfa or peanut
A01H 1/02 - Methods or apparatus for hybridisationArtificial pollination
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A61K 36/48 - Fabaceae or Leguminosae (Pea or Legume family)CaesalpiniaceaeMimosaceaePapilionaceae
C12N 15/82 - Vectors or expression systems specially adapted for eukaryotic hosts for plant cells
Provided are an oil/fat management device that can precisely manage the usage state of an oil/fat, an oil/fat management system, an oil/fat management method, and an oil/fat management display device. A cloud server 5, 5A as a frying oil management device that manages the usage state of a frying oil P comprises: a data acquisition unit 50 that acquires a measured value AVm of the acid value of the frying oil P together with time data; a measurement ratio calculation unit 51 that calculates a measurement ratio Rm of the acid value of the frying oil P; a measurement determination unit 52 that determines whether the measurement ratio Rm is equal to or greater than a reference measurement ratio Rth; an oil disposal determination unit 53 that determines whether the measurement value AVm is equal to or greater than an oil disposal reference value AVth; and a signal output unit 56 that outputs a notification signal urging disposal of the frying oil P when the determination that the measurement ratio Rm is equal to or greater than the reference measurement ratio Rth and the determination that the measurement value AVm is equal to or greater than the oil disposal reference value AVth are made in succession, and a continuous usage day count C1 for which the frying oil P having reached an oil disposal time has been continuously used is equal to or greater than a prescribed day count C1th.
The present invention relates to a texturized-protein food ingredient in which an algae-derived protein raw material is used, the food ingredient having exceptional color, aroma, and mouthfeel. This texturized-protein food ingredient is characterized by containing a texturized protein obtained by texturizing a raw material mixture including (a) an algae-derived protein raw material and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass % or greater. Combining (a) the algae-derived protein raw material and (b) the protein raw material that is different from (a) and that has a protein content of 70 mass % or greater, as protein raw materials, makes it possible to obtain a texturized protein having exceptional expansion properties.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
A23J 3/28 - Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
20.
COMPOSITION FOR FROZEN CONFECTION, WATER-CONTAINING CREAM FOR FROZEN CONFECTION, FROZEN CONFECTION, METHOD FOR DELAYING MELTING OF FROZEN CONFECTION, AND METHOD FOR IMPROVING TEXTURE OF FROZEN CONFECTION
Provided is a composition for a frozen confection, the composition improving the properties of the frozen confection. Also provided is a composition for a frozen confection, the composition improving the texture of the frozen confection. The composition for a frozen confection contains the following ingredient (a) and guar gum. Ingredient (a): a powdery or particulate material satisfying the following conditions (1) to (4). (1) The starch content is 75 mass% or more. (2) 3-45 mass% inclusive of a low molecular weight starch, which is derived from a starch having an amylose content of 5 mass% or more, is contained and the peak molecular weight of the low molecular weight starch is 3×103to 5×104 inclusive. (3) The degree of swelling in cold water at 25°C is 5-20 inclusive. (4) The content of a fraction, which passes through a sieve with a mesh size of 3.35 mm but stays on a sieve with a mesh size of 0.038 mm, is 50-100 mass% inclusive.
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
Provided are an oil-and-fat deterioration prediction device, an oil-and-fat deterioration prediction system, and an oil-and-fat deterioration prediction method that can accurately predict the deterioration of oil and fat according to changes in the usage environment and usage conditions of the oil and fat. A server 7 serving as a deterioration prediction device for predicting the deterioration of frying oil P comprises: a storage unit 72 that stores a deterioration characteristic model indicating the transition of a deterioration index of the frying oil P and a deterioration reference value of the frying oil P; a data acquisition unit 71 that acquires measurement values of the deterioration index; a model update unit 73 that updates the deterioration characteristic model stored in the storage unit 72 on the basis of a plurality of most recent measurement values acquired by the data acquisition unit 71; a deterioration prediction unit 74 that predicts deterioration information of the frying oil P on the basis of the latest measurement value acquired by the data acquisition unit 71, the updated deterioration characteristic model updated by the model update unit 73, and the deterioration reference value stored in the storage unit 72; and a result output unit 75 that outputs the prediction result of the deterioration information predicted by the deterioration prediction unit 74.
An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material, in which the emulsifying material contains protein, and the starch material is one or two kinds selected from the group consisting of a component (A) and a component (B) below.
component (A): a powdery material satisfying the following conditions (1) to (4),
(1) a starch content is equal to or more than 75% by mass,
(2) a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass,
(3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and
(4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.038 mm is equal to or more than 60% by mass and equal to or less than 100% by mass; and
component (B): a starch material, a raw material starch of which is one kind or two or more kinds selected from the group consisting of a cornstarch, a tapioca starch, a wheat starch, and a pea starch.
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
23.
VASODILATOR, NITRIC OXIDE SYNTHASE PRODUCTION ENHANCER AND USE THEREOF
The present invention provides, as a novel material with excellent vasodilating action, a vasodilator comprising, as an active component, at least one substance selected from the group consisting of fatty acids having 13-15 inclusive carbon atoms and fatty acid esters containing the fatty acids, and a nitric oxide synthase production enhancer comprising, as an active component, at least one substance selected from the group consisting of fatty acids having 13-15 inclusive carbon atoms and fatty acid esters containing the fatty acids.
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A61K 31/20 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid
A61K 31/23 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
A61P 9/00 - Drugs for disorders of the cardiovascular system
COMPOSITION FOR CHEESE-LIKE FOOD, STRETCHABILITY-IMPROVING AGENT FOR CHEESE-LIKE FOOD, CHEESE-LIKE FOOD, METHOD FOR MANUFACTURING CHEESE-LIKE FOOD, AND METHOD FOR IMPROVING STRETCHABILITY OF CHEESE-LIKE FOOD
Provided is a composition for a cheese-like food that is to be used in a cheese-like food and can improve the stretchability of the cheese-like food over a wide temperature range. This composition for a cheese-like food contains the following components (a), (b), and (c). Component (a): an edible starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressurized condition of 0-20 MPa inclusive. Component (b): an etherified starch. Component (c): a polysaccharide thickener.
A23C 19/093 - Addition of non-milk fats or non-milk proteins
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
25.
EDIBLE OIL AND FAT COMPOSITION, METHOD FOR INHIBITING UNPLEASANT TASTE, AGENT FOR INHIBITING UNPLEASANT TASTE, AND METHOD FOR PRODUCING DEEP-FRIED FOOD
In the present invention, any unpleasant taste in foods cooked using a chlorophyll-containing oil and fat composition is reduced. The edible oil and fat composition comprises: (A) a chlorophyll including one or more selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a; (B) a heated/processed oil and fat including one or more oils selected from the group consisting of (b1) a first heated oil obtained by heat-treating an unrefined raw oil including one or more oils selected from the group consisting of a pressed oil from an oil and fat material and an extracted oil from the oil and fat material, or an oil and fat that has passed through one or more steps selected from the group consisting of a degumming step, a deacidification step, and a decolorization step in a step for refining the unrefined raw oil, (b2) a roasted oil obtained by pressing or extracting the oil and fat material, which has been roasted, and (b3) a second heated oil obtained by heat-treating an oil and fat containing the oil and fat material and/or a processed product thereof; and (C) an edible oil and fat.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
26.
FAT AND OIL DETERIORATION DEGREE DETECTION DEVICE, FAT AND OIL DETERIORATION DEGREE DETECTION SYSTEM, FAT AND OIL DETERIORATION DEGREE DETECTION METHOD, AND FAT AND OIL DETERIORATION DEGREE DETECTION PROGRAM
Provided are a fat and oil deterioration degree detection device, a fat and oil deterioration degree detection system, a fat and oil deterioration degree detection method, and a fat and oil deterioration degree detection program that are capable of highly accurately and easily detecting various deterioration indicators of fat and oil. A cloud 8 serves as this fat and oil deterioration degree detection device that detects the degree of deterioration of deep-frying oil P on the basis of a polar compound amount of the deep-frying oil P. The cloud 8 comprises: a storage unit 82 that stores a correlation between the polar compound amount PCn of the deep-frying oil P and a prescribed deterioration indicator DIn thereof other than the polar compound amount; a data acquisition unit 81 that acquires a measurement of the polar compound amount; a deterioration indicator calculation unit 83 that calculates the prescribed deterioration indicator DIn on the basis of the correlation stored in the storage unit 82 and the measurement of the polar compound amount acquired by the data acquisition unit 81; and a detection result output unit 84 that outputs the prescribed deterioration indicator DIn calculated by the deterioration indicator calculation unit 83 as a detection result for the deterioration degree of the deep-frying oil P.
Efficient acquisition of information to adjust a cooking environment for providing a fried food with good taste is realized by determining the cooking environment in advance based on a state of edible oil. A determination device for determining a cooking environment of an edible oil, comprising: an imaging section configured to acquire an image in which the edible oil is captured; a first input section configured to input first information which is information on a fried food to be fed into the edible oil and cooked; a first identification section configured to analyze the image and identify a state of the edible oil; and a second identification section configured to identify the cooking environment in which the fried food is to be cooked based on the first information and the state.
G01N 21/27 - ColourSpectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands using photo-electric detection
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
G01N 11/00 - Investigating flow properties of materials, e.g. viscosity or plasticityAnalysing materials by determining flow properties
As a novel ingredient that is capable of imparting a desired texture to cooked food products, the present invention provides a semi-puffed starch composition for cooked food products that contains a granular material satisfying the following conditions: (1) the starch content constitutes 75-100 mass% of 100 mass% of the solids content; (2) the water content is 5-20 mass%; and (3) the bulk specific gravity prior to cooking is greater than 0.4 g/mL and not greater than 0.8 g/mL. The semi-puffed starch composition can be suitably used as a coating material or a texture-improving material for cooked food products.
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
29.
EDIBLE OIL DEGRADATION INFORMATION PROCESSING DEVICE, EDIBLE OIL DEGRADATION INFORMATION PROCESSING SYSTEM, AND EDIBLE OIL DEGRADATION INFORMATION PROCESSING METHOD
Provided is an edible oil degradation information processing device, an edible oil degradation information processing system, and an edible oil degradation information processing method capable of predicting edible oil degradation and determining degradation with high accuracy. A degradation information processing device for a cooking oil P comprises: a storage unit 73 that stores a plurality of pieces of degradation index related information of the cooking oil P linked with store information of stores using the cooking oil P; an information acquisition unit 71 that acquires the store information; information selection units 74A, 74B that select, from the plurality of pieces of degradation index related information stored in the storage unit 73, degradation index related information corresponding to the store information acquired by the information acquisition unit 71; degradation information processing units 75A, 75B that process degradation information of the cooking oil P on the basis of the degradation index related information selected by the information selection units 74A, 74B; and a result output unit 76 that outputs processing results of the degradation information processed by the degradation information processing units 75A, 75B.
Provided is a plastic oil/fat composition that has excellent workability as a starting food material during food production and can well improve the texture of the food thus obtained. The plastic oil/fat composition comprises a transesterified oil/fat obtained from a starting oil/fat material containing the following oil/fat A, oil/fat B and oil/fat C, together with oil/fat D that has a solid fat content at 10°C of 0-10% inclusive. Oil/fat A: palm-based oil/fat. Oil/fat B: extremely hardened oi/fat containing 70-100 mass% inclusive of fatty acids with 18 or more carbons in the constituent fatty acids. Oil/fat C: liquid oil having a rising melting point of 5°C or lower.
There is provided a novel ingredient that exhibits an exceptional effect for enhancing muscle using a fatty acid.
There is provided a novel ingredient that exhibits an exceptional effect for enhancing muscle using a fatty acid.
A composition for muscle enhancement, characterized in that the composition contains, as an active component, at least one selected from the group consisting of C13, C14, or C15 fatty acids and fatty acid esters that include these fatty acids. The fatty acid is preferably at least one selected from tridecanoic acid, tetradecanoic acid, or pentadecanoic acid. The composition for muscle enhancement is suitably used in the form of, inter alia, an oil and fat composition, a food or beverage, a supplement, or an animal feed.
A61K 31/20 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid
A61K 31/23 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
A61P 21/00 - Drugs for disorders of the muscular or neuromuscular system
32.
TASTE ENHANCER, TASTE-ENHANCING OIL OR FAT COMPOSITION, METHOD FOR ENHANCING TASTE OF EDIBLE COMPOSITION, AND METHOD FOR PRODUCING TASTE ENHANCER
Provided is an ingredient that exhibits the excellent effect of enhancing the taste of a food/beverage material. Provided is a taste-enhancing oil or fat composition which is used in a food/beverage material and is characterized by containing an oxidized oil or fat obtained by oxidizing one or more oils or fats selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil and linseed oil. By using and adding the same to an edible composition of a bakery item, a cake/pastry, a frozen dessert, a beverage or the like, or to the starting ingredients therefor, it is possible to enhance the taste of the food/beverage material comprising said edible composition.
A composition having an egg white substitute function, the composition including a polysaccharide thickener, and a starch, in which the polysaccharide thickener is one kind or two or more kinds selected from the group consisting of methyl cellulose, mannan, and curdlan, and the starch is one or two kinds selected from the group consisting of a distarch phosphate and a pea starch.
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or 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
34.
COLORATION INHIBITOR, METHOD FOR PRODUCING COLORATION INHIBITOR, EDIBLE OIL AND FAT COMPOSITION, AND METHOD FOR INHIBITING COLORATION OF FOOD PRODUCT
A coloration inhibitor characterized in containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on: an unrefined raw oil including an expressed oil of an oil and fat raw material, an extracted oil of the oil and fat raw material, or both the expressed oil and the extracted oil; or an oil and fat obtained by furthermore implementing degumming, deacidification, or both of these treatments on the unrefined raw oil. The coloration inhibitor is suitably used as an edible ingredient for inhibiting coloration of an edible oil and fat composition or inhibiting coloration of a food product cooked using the edible oil and fat composition.
The present invention provides: a food texture improving agent with which it is possible to improve the food texture of battered meat or processed seafood products that have been kept in a warming cabinet; and a food texture improving method for battered meat or processed seafood products, said food texture improving agent being used in said method. The food texture improving agent in the present invention is in powder form and is used in battered meat or processed seafood products. Said food texture improving agent contains, in relation to the total mass thereof: 65 mass% or more of oil-and-fat-processed starch; and 10 to 30 mass% or more of pre-gelatinised starch.
The problem to be solved by the present invention is to provide a release agent for a container that suppresses adhesion of a pasty or gel-like filling to the container by being applied to the container to be filled with the pasty or gel-like filling or by being incorporated into the pasty or gel-like filling. The release agent for a container of the present invention includes a fat/oil and at least one emulsifier selected from the group consisting of polyglycerin condensed ricinoleic acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerin fatty acid esters, and lecithin.
A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
A61K 47/14 - Esters of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
A61K 47/24 - Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing atoms other than carbon, hydrogen, oxygen, halogen, nitrogen or sulfur, e.g. cyclomethicone or phospholipids
A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
A61K 47/34 - Macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyesters, polyamino acids, polysiloxanes, polyphosphazines, copolymers of polyalkylene glycol or poloxamers
A61K 47/44 - Oils, fats or waxes according to two or more groups of Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
The present invention relates to a method for producing a starch composition. The method for producing a starch composition according to the present invention comprises the steps of: (a) preparing a raw material mixture which contains a raw starch material, one or more selected from the group consisting of an acid-treated starch and a dextrin, and an aqueous alkaline solution, the raw material mixture having a moisture content of 20 parts by mass or more and 35 parts by mass or less per 100 parts by mass of the raw material mixture; and (b) heat-treating the raw material mixture having a moisture content of 20 parts by mass or more and 35 parts by mass or less obtained in step (a) to a temperature at which the raw material mixture becomes 120° C. or higher and 150° C. or lower. The present invention can provide a starch composition that does not swell or swell less upon heating and that is heat resistant, using a simple method.
C08B 31/00 - Preparation of chemical derivatives of starch
A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
39.
OIL AND FAT DETERIORATION PREDICTION DEVICE, DETERIORATION PREDICTION SYSTEM, DETERIORATION PREDICTION METHOD, OIL AND FAT REPLACEMENT SYSTEM, AND FRYER SYSTEM
To provide a deterioration prediction device with which it is possible to easily and precisely predict deterioration of an edible oil and fat.
To provide a deterioration prediction device with which it is possible to easily and precisely predict deterioration of an edible oil and fat.
The deterioration prediction device 1 of the present invention comprises an acoustic data acquisition unit 2 that acquires acoustic data from when a fried food article is cooked using a fry oil, an indicator extraction unit 11 within a processing unit 3 (control unit 10) that extracts an indicator pertaining to deterioration of the fry oil from the acquired acoustic data, and a comparative assessment unit 13 that assesses the extent of deterioration of an oil and fat, based on the indicator extracted by the indicator extraction unit 11.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
40.
OILINESS REDUCING AGENT FOR FOOD, FOOD ADDITIVE COMPOSITION, PRODUCTION METHOD OF FAT/OIL COMPOSITION, FOOD PRODUCTION METHOD, PRODUCTION METHOD OF HEAT-COOKED FOOD, AND METHOD FOR REDUCING OILINESS OF FOOD
Provided is a material having an excellent effect of reducing the oiliness of a food. An oiliness reducing agent for a food that contains, as an active ingredient, at least one compound selected from the group consisting of a compound represented by formula (1) and a compound represented by formula (2). [Chemical formula 1] [In the formula, R1represents a hydroxymethylene group (-CH(OH)-) or a ketone group (-C(=O)-).] [Chemical formula 2] [In the formula: R222(OH)) or an aldehyde group (-CH(=O)) (in this case, R322-); or R3represents a hydroxymethylene group (-CH(OH)-) or a ketone group (-C(=O)-) (in this case, R233).]
[Problem] To provide a soy protein-containing sheet-like composition having excellent texture and improved flexibility. [Solution] A soy protein-containing sheet-like composition containing soy protein and a medium-chain triglyceride. The medium-chain triglyceride preferably contains at least 90% by mass of fatty acid having 6 to 12 carbon atoms. The medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid. The soy protein-containing sheet-like composition preferably contains 0.001 parts by mass to 10 parts by mass, inclusive, of the medium-chain triglyceride relative to 100 parts by mass of the soy protein.
EGG FLAVORING AGENT, METHOD FOR IMPARTING EGG FLAVOR TO FOODS AND DRINKS, METHOD FOR PRODUCING FOODS AND DRINKS HAVING EGG FLAVOR, AND FOODS AND DRINKS
Provided are: an egg flavoring agent that can impart a favorable egg flavor to foods and drinks containing no egg-derived components and that can also enhance the egg flavor of foods and drinks that do contain egg-derived components; a method for imparting an egg flavor to foods and drinks by adding the egg flavoring agent to the foods and drinks, and a method for producing foods and drinks having an egg flavor; and foods and drinks that exhibit an egg flavor by containing the egg flavoring agent. This egg flavoring agent contains vanillin derived from lignin as an active ingredient. This method for imparting an egg flavor to foods and drinks and method for producing foods and drinks having the egg flavor involve a step for adding the egg flavoring agent to foods and drinks. These foods and drinks contain the egg flavoring agent and exhibit an egg flavor.
A composition for substituting whole egg that comprises: gluten as component (A); pea starch as component (B); a phosphoric acid cross-linked starch as component (C); and an emulsifying material as component (D), wherein component (D) contains a protein (excluding egg proteins).
The purpose of the present invention is to enhance the richness of a fried food. A richness-improving agent for a fried food that comprises, as an active ingredient, an oxidized oil or fat obtained by oxidizing one or more oils or fats selected from the group consisting of sunflower oil, rapeseed oil, soybean oil, corn oil, grapeseed oil, macadamia nut oil, rice oil, olive oil, linseed oil, beef tallow and milk fat, or an enzymatically hydrolyzed product of the oxidized oil or fat.
A frying oil stain inhibitor that contains the following ingredient (A). Ingredient (A): a powdery or particulate material that satisfies the following conditions (1) to (4). (1) The starch content is 75 mass% or more. (2) 3-45 mass% inclusive of a low molecular weight starch, which is derived from a starch having an amylose content of 5 mass% or more, is contained and the peak molecular weight of the low molecular weight starch is 3 × 103to 5 × 104 inclusive. (3) The degree of swelling in cold water at 25°C is 5-20 inclusive. (4) The content of particles, which pass through a sieve with a mesh size of 1.4 mm but stay on a sieve with a mesh size of 0.15 mm, is 5-100 mass% inclusive.
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
46.
METHOD FOR SUPPRESSING SEPARATION OF EMULSIFIER IN EMULSIFIER-CONTAINING OIL/FAT COMPOSITION, EMULSIFIER-CONTAINING OIL/FAT COMPOSITION, AND METHOD FOR ENHANCING SALTINESS OF FOOD COOKED USING EMULSIFIER-CONTAINING OIL/FAT COMPOSITION
Provided are: a method for suppressing separation of an emulsifier in an oil/fat composition containing an emulsifier having a high HLB value; an oil/fat composition in which separation of an emulsifier having a high HLB value, if contained, is suppressed; and a method for enhancing the saltiness of a food cooked using an oil/fat composition containing an emulsifier having a high HLB value. Provided is a method comprising incorporating, in an edible oil/fat containing an emulsifier (A) having an HLB value of 10-20, 0.05-5 mass % of the emulsifier (A) and incorporating 0.01-20 mass% of one or more types of emulsifiers selected from between an emulsifier (B) and an emulsifier (C). Emulsifier (B): one or more types selected from among polyglycerol fatty acid esters, sorbitan fatty acid esters and propylene glycol fatty acid esters having HLB values of less than 10. Emulsifier (C): a polyglycerol condensed ricinoleic acid ester.
Provided is an oil composition for noodle handling that can exert the function as a noodle handling oil even if a reduced or no amount of an emulsifier is added. This oil composition for noodle handling contains, as an active ingredient, one or more oils selected from the group consisting of peanut oil, walnut oil, macadamia nut oil and oat oil. A method for improving noodles, said method comprising a step for adding one or more oils selected from the group consisting of peanut oil, walnut oil, macadamia nut oil and oat oil to cooked noodles.
Provided is an oil composition for mold release that can exert the function as a mold release oil even if a reduced or no amount of an emulsifier is added. This oil composition for mold release contains, as an active ingredient, one or more oils selected from the group consisting of peanut oil, walnut oil and macadamia nut oil. A method for preventing burning and sticking of a cooked food material, said method comprising a step for, in the process of cooking the food material, adding one or more oils selected from the group consisting of peanut oil, walnut oil and macadamia nut oil to the food material.
The present invention provides a method for suppressing coloring of an oil/fat composition for frying by covering a food material to be fried with a starch composition. Specifically, the present invention is the method for suppressing the coloring of the oil/fat composition for frying during the frying of the food material, the method being characterized by applying, to the food material, a coating treatment for covering the food material with a coating material containing a starch composition. The present invention can suppress the coloring of the oil/fat composition for frying and can extend the use life of the oil/fat composition for frying.
The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch composition having a type-B viscometer viscosity (Pa·s) of 2-100 Pa·s, the viscosity being determined when a slurry that is obtained at 20° C., by mixing into the starch composition for food products an edible oil/fat in the amount of two times greater than the starch composition in terms of mass and water in the amount of seven times greater than the starch composition in terms of mass, in this order and without heating, is subjected to a viscosity measurement under the condition of 30 rpm for 30 seconds. The starch composition also has a type-B viscometer viscosity (Pa·s) that satisfies the condition of “the type-B viscometer viscosity at 0° C. is 2-30 times greater than the type-B viscometer viscosity at 90° C.” and that is determined when the slurry is cooled or heated and is subjected to viscosity measurement under the condition of 30 rpm for 30 seconds.
A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
Provided is a food disposal time management device capable of managing a disposal time of a plurality of cooked foods being displayed in a display cabinet individually and easily. A fried food disposal time management device 4 for managing a disposal time of fried food X displayed in a hot showcase 1, comprising: an image acquisition unit 41 that acquires an image including images of a plurality of pieces of fried food X being displayed; an individual surface image management unit 42 that manages a surface image included in the image in association with identification information; a time measurement unit 43 that measures a time during which the surface image associated with the identification information is being included in the image; and a determination unit 45 that determines, for each of the plurality of pieces of fried food X, whether the measured time thereof has reached a reference time.
Provided is a cooking oil degradation degree determination device, etc., capable of accurately determining the degradation degree of fry oil, comprising: a fryer 2 that includes an oil vat 21 for storing frying oil Y therein and a color sample 23 for displaying gradual change in the color of the frying oil Y; a video camera 42 that captures an oil surface image of the frying oil Y; and a controller 5 that executes degradation degree determination processing of the frying oil Y, wherein the color sample 23 is arranged at a position included within an angle of view of the video camera 42 which is the same as an angle of view thereof for the oil surface image, and the controller 5 compares the color of the frying oil Y with colors displayed on the color sample 23, respectively, to determine the degradation degree of the frying oil Y.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
53.
OIL OR FAT COMPOSITION, EGG FLAVOR IMPARTING AGENT, OIL OR FAT COMPOSITION PRODUCTION METHOD, METHOD FOR IMPARTING EGG FLAVOR TO FOOD OR BEVERAGE, FOOD OR BEVERAGE PRODUCTION METHOD, AND FOOD OR BEVERAGE
Provided are: an oil or fat composition that does not contain a special fat or oil nor a component derived from egg; an egg flavor imparting agent containing said oil or fat composition as an active component; a method for producing said oil or fat composition; a method for imparting egg flavor to food or beverage by adding said oil or fat composition to the food or beverage; a method for producing food or beverage by cooking ingredients using said oil or fat composition; and food or beverage containing said oil or fat composition. This oil or fat composition contains avocado oil and an oil or fat heated product imparted with a flavor generated by a heating reaction performed on an edible oil or fat and at least one material among groups (A)-(C). This oil or fat composition production method comprises: a step for preparing said oil or fat heated product; and a mixing step for mixing avocado oil and said oil or fat heated product. Group (A): A sugar and an amino acid. Group (B): A protein hydrolysate. Group (C): A sugar, an amino acid, and a protein hydrolysate.
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
54.
HYDROGENATION ODOR–IMPARTING AGENT, FAT AND OIL COMPOSITION, PRODUCTION METHOD FOR FAT AND OIL COMPOSITION, METHOD FOR IMPARTING HYDROGENATION ODOR TO FOOD, METHOD FOR PRODUCING FRIED FOOD
Provided is a hydrogenation odor–imparting agent that can impart a hydrogenation odor to food even when a partially hydrogenated oil is not included. The hydrogenation odor–imparting agent contains, as active ingredients, cis-6-Nonenal, trans-6-Nonenal, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. Also provided is a fat and oil composition containing cis-6-Nonenal, trans-6-Nonenal, an edible fat and oil serving as a base oil, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
55.
OIL/FAT COMPOSITION FOR FRYING, METHOD FOR PRODUCING OIL/FAT COMPOSITION FOR FRYING, METHOD FOR PRODUCING FRIED FOODS, AND METHOD FOR IMPARTING HYDROGENATION ODOR ON FRIED FOODS
Provided are an oil/fat composition for frying that contains a compound capable of imparting a hydrogenation odor on foods, and a method for producing the oil/fat composition for frying. The oil/fat composition for frying contains cis-6-Nonenal and trans-6-Nonenal; the content of cis-6-Nonenal/content of trans-6-Nonenal is 0.01 to 50, inclusive; and the oil/fat composition for frying does not contain partially-hydrogenated oil/fat. The method for producing the fat and oil composition for frying includes a step in which cis-6-Nonenal and trans-6-Nonenal are added to an edible oil/fat, which is a base oil, so that the content of cis-6-Nonenal/content of trans-6-Nonenal is 0.01 to 50, inclusive, and the oil/fat composition for frying does not contain partially-hydrogenated oil/fat.
The present invention provides: an egg flavor imparting agent that can impart a good egg flavor without containing egg-derived components; a production method therefor; and method for imparting egg flavor to a food. An egg flavor imparting agent according to the present invention comprises an extract of at least one type of mushroom selected from the group consisting of Pleurotus eryngii, Pleurotus ostreatus, Grifola frondosa, Flammulina filiformis, and Agaricus bisporus. A method for producing an egg flavor imparting agent according to the present invention comprises a heating step for heating a mixture containing a fruit body of at least one type of mushroom selected from above and an edible oil/fat, to obtain an oil/fat extract. A method for imparting egg flavor to a food according to the present invention comprises a step for adding the egg flavor imparting agent to a food.
This method for suppressing deterioration of flavor of a spice in a food involves a step for cooking with heat a raw material composition including a spice to obtain a food, a step for cooling the food at a cooling rate of 1°C/minute or more after the step for obtaining the food, and a step for refrigerating or freezing and preserving the food after the cooling step, the method involving, before the cooling step, a step for mixing, with the raw material composition or the food, the following component (A): a granular substance satisfying the following conditions (1) to (4). (1) The starch content is 75 mass% or greater. (2) The content of low-molecular-weight starch from starch having an amylose content of 5 mass% or greater is 3-45 mass%, and the peak molecular weight of the low-molecular-weight starch is 3×103-5×104. (3) The degree of swelling in cold water is 5-20 at 25°C. (4) The content of the fraction below a 1.4 mm-mesh size sieve and above a 0.15 mm-mesh size sieve is 5-100 mass%.
The present invention provides a feature for suppressing an odor perceived from vegetable proteins such as soybean protein. Provided is a vegetable protein odor suppressant that has oxidized fats and oils as an active ingredient, wherein the oxidized fats and oils are obtained by oxidizing at least one type of fat and oil selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grape seed oil, macadamia nut oil, coconut oil, lard, and linseed oil. Also provided is an oil-and-fat composition for vegetable protein odor suppression that contains an edible fat and oil that is a base oil and the oxidized fats and oils. By incorporating the above suppressant and composition into a food composition that contains a vegetable protein, the vegetable protein odor of the edible composition can be suppressed.
Provided is a technology for suppressing odors noted from plant protein such as soy protein. This plant protein odor-suppressing agent includes, as an active ingredient, an enzymatic hydrolysate of an oxidized oil/fat. In addition, this oil/fat composition for suppressing a plant protein odor contains an edible oil/fat that is a base oil, and an enzymatic hydrolysate of an oxidized oil/fat. By virtue of adding same to a food composition containing plant protein, the plant protein odor of the food composition can be suppressed.
The present invention provides a processing liquid composition for an ingredient to be cooked, capable of reducing greasiness of cooked food. The present invention is a processing liquid composition for an ingredient to be cooked, the composition comprising n-3-based edible fat and oil, wherein the content of n-3-based aliphatic acids accounts for 30%-80% by mass of the total amount of constituting aliphatic acids, and the content of the n-3-based edible fat and oil is 0.001%-10% by mass based on the total mass of the processing liquid composition for food to be cooked.
Provided are a food waste amount management control device, a food waste amount management system, and a food waste amount management method that make it possible to carry out accurate recording of a waste amount of a cooked food displayed on a display rack. A fried food waste amount management control device 4 for managing and controlling a waste amount of a fried food X comprises: an image acquisition unit 41 that acquires an image including a plurality of fried foods X displayed in a heating showcase 1; an identification information generation unit 42 that generates identification information for individually identifying a surface image of each fried food X; an individual surface image management unit 43 that manages the identification information individually in association with each surface image; a time measurement unit 44 that measures the time for which the surface image with which the identification information is associated is included in the image; a waste determination unit 45 that determines whether or not the measured time has reached a reference time for discarding the fried food X; and a waste amount recording unit 46 that records a waste amount of the fried food X on the basis of the determination result indicating that the measured time has reached the reference time.
G06Q 10/30 - Administration of product recycling or disposal
G06Q 30/06 - Buying, selling or leasing transactions
62.
OIL AND FAT COMPOSITION FOR BAKED CONFECTIONERY, BAKED CONFECTIONERY DOUGH, BAKED CONFECTIONERY, AGENT FOR IMPROVING TEXTURE OF BAKED CONFECTIONERY, METHOD FOR PRODUCING BAKED CONFECTIONERY, AND METHOD FOR IMPROVING TEXTURE OF BAKED CONFECTIONERY
Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil and fat composition for baked confectionery contains an edible oil-and-fat, a monoglycerin fatty acid ester, and a sucrose fatty acid ester, wherein the content of the edible oil-and-fat is at least 70 mass%, the solid fat content in the edible oil-and-fat at 10 °C is 35-44 mass%, and the ratio of the content of the sucrose fatty acid ester to the content of the monoglycerin fatty acid ester is 0.4-1.3. A baked confectionery contains said oil and fat composition for baked confectionery. An agent for improving the texture of baked confectionery is composed of said oil and fat composition for baked confectionery. A method for producing baked confectionery includes a step for baking baked confectionery dough containing said oil and fat composition for baked confectionery. A method for improving the texture of baked confectionery includes a step for using said oil and fat composition for baked confectionery as a raw material.
Provided is a fried food disposal time management device for improving the accuracy of management of the time to dispose a fried food being displayed in a display cabinet. A fried food disposal time management device 4 for managing a time to dispose a fried food X being displayed in a hot showcase 1 includes: a data acquisition unit 41 that acquires data on a condition of the fried food X; a determination unit 44 that determines whether the time to dispose the fried food X is reached based on the condition of the fried food acquired by the data acquisition unit 41 and a determination reference; and a notification unit 46 that outputs, when the determination unit 44 makes a determination result that the time to dispose the fried food X is reached, a notification signal for notifying the determination signal to a monitor 308.
G06Q 10/109 - Time management, e.g. calendars, reminders, meetings or time accounting
A47B 77/08 - Provision for particular uses of compartments or other parts for incorporating apparatus operated by power, including water powerProvision for particular uses of compartments or other parts for incorporating apparatus for cooking, cooling, or laundry purposes
The present invention relates to a cosmetic and a cosmetic composition created in consideration of safety and the global environment. The cosmetic composition contains a lipid-modified starch. The cosmetic contains the cosmetic composition.
The present invention relates to a novel material formed using starch, which can impart new value to processed food. The present invention relates to a starch composition which is for food and contains 80 mass% or more of starch. The starch composition is characterized in that: the starch contains at least one selected from the group consisting of pea starch and processed starch thereof; the total amylose content of raw starch in the starch is 35 mass% or more; and the water absorption rate of the starch composition for food after being immersed in water at 25 °C for 30 minutes is 350-650 mass% with respect to the dry mass. According to one embodiment of the present invention, the starch composition for food can have a unique texture by absorbing water, and thus can be suitably used as a fish egg-like food through impregnation with a seasoning liquid. In the food containing fish eggs, raw material costs may be reduced by replacing a portion of the fish eggs with the fish egg-like food.
The present invention relates to: a hood for preventing an oil and fat from adhering to an oil-and-fat-filled container due to splattering or dripping of the oil and fat that occurs when the oil-and-fat-filled container is filled with the oil and fat; a filling nozzle on which the hood is mounted; and an oil and fat filling device provided with the filling nozzle. The present invention is a hood mounted on a filling nozzle of an oil and fat filling device for filling an oil-and-fat-filled container with an oil and fat, wherein the hood is characterized in comprising a roof part that is at least of such size as to cover an opening in the oil-and-fat-filled container, an umbrella-like wall part that hands down from the outer edge of the roof part, and a crosspiece part that is curved inward from the lower section of the umbrella-like wall part and that extends toward the center of the roof part.
B65B 39/00 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers
67.
AGENT FOR IMPARTING ANIMAL-FAT CONSISTENCY, OIL AND FAT COMPOSITION FOR IMPARTING ANIMAL-FAT CONSISTENCY, METHOD FOR IMPARTING ANIMAL-FAT CONSISTENCY, METHOD FOR PRODUCING AGENT FOR IMPARTING ANIMAL-FAT CONSISTENCY, AND FOOD PRODUCT TO WHICH ANIMAL-FAT CONSISTENCY IS IMPARTED
Provided is an exceptional material capable of imparting the feel of animal fat to a food product. An animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an oxidized oil and fat that is not derived from animals. In addition, an animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an enzymatic hydrolysate of an oxidized oil and fat that is not derived from animals. In addition, an oil and fat composition for imparting the feel of animal fat, characterized by containing an edible oil and fat that serves as a base oil and an oxidized oil and fat that is not derived from animals. In addition, an oil and fat composition for imparting the feel of animal fat, characterized by containing an edible oil and fat that serves as a base oil and an enzymatic hydrolysate of an oxidized oil and fat that is not derived from animals. Using the agent or composition through incorporating the same into a food product makes it possible to impart the feel of animal fat to the food product.
ANIMAL-FAT-FEEL-IMPARTING AGENT, OIL AND FAT COMPOSITION FOR IMPARTING FEEL OF ANIMAL FAT, METHOD FOR PRODUCING ANIMAL-FAT-FEEL-IMPARTING AGENT, AND FOOD PRODUCT TO WHICH ANIMAL-FAT FEEL IS IMPARTED
Provided is an exceptional material capable of imparting the feel of animal fat to a food product. An animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an oxidized oil and fat that is not derived from animals. In addition, an animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an enzymatic hydrolysate of an oxidized oil and fat that is not derived from animals. In addition, an oil and fat composition for imparting the feel of animal fat, characterized by containing an edible oil and fat that serves as a base oil and an oxidized oil and fat that is not derived from animals. In addition, an oil and fat composition for imparting the feel of animal fat, characterized by containing an edible oil and fat that serves as a base oil and an enzymatic hydrolysate of an oxidized oil and fat that is not derived from animals. Using the agent or composition through incorporating the same into a food product makes it possible to impart the feel of animal fat to the food product.
Provided are a food sales promotion control device, a food sales promotion system, and a food sales promotion method that can easily and accurately calculate a discount rate for precooked foods displayed on display shelves according to a remaining time until a disposal timing is reached. A fried food sales promotion control device 4 that controls sales promotion of a fried food X displayed in a hot showcase 1 includes: a data acquisition unit 41 that acquires change-over-time data indicating a change in the fried food X over time; a remaining time prediction unit 44 that predicts, on the basis of the acquired change-over-time data and a disposal determination criterion used to determine a disposal timing for the fried food X, the remaining time until the disposal timing of the fried food X is reached; a discount rate calculation unit 46 that calculates a discount rate of the fried food X on the basis of the predicted remaining time; and a notification unit 47 that outputs a notification signal for providing, to notification devices 312, 312A, notification of information including the calculated discount rate.
G06Q 30/0207 - Discounts or incentives, e.g. coupons or rebates
G06Q 10/04 - Forecasting or optimisation specially adapted for administrative or management purposes, e.g. linear programming or "cutting stock problem"
70.
FOOD DISPOSAL TIMING MANAGEMENT AND CONTROL DEVICE, FOOD DISPOSAL TIMING MANAGEMENT SYSTEM, AND FOOD DISPOSAL TIMING MANAGEMENT METHOD
Provided are a food disposal timing management and control device, a food disposal timing management system, and a food disposal timing management method with which it is possible to extend the disposal timings of precooked foods displayed on display shelves and to thereby reduce the number of food items to be disposed of. A fried food disposal timing management and control device 4 manages and controls the disposal timing of a fried food X in a hot showcase 1 and includes: a data acquisition unit 41 that acquires change-over-time data about the fried food X and temperature state data indicating the temperature state of the hot showcase 1; a remaining time prediction unit 44 that predicts, on the basis of the change-over-time data and a disposal determination criterion for the fried food X, the remaining time until a disposal timing of the fried food X is reached; a state determination unit 46 that determines whether the fried food X is being displayed in a high-temperature area when the predicted remaining time is shorter than a predetermined threshold time; and a notification unit 47 that outputs, when it is determined that the fried food X is being displayed in the high-temperature area, to a monitor 312, a notification signal for moving the fried food X to a low-temperature area.
A method for producing a composition for food including: one kind or two kinds selected from the group consisting of a component (A): component (A1): a specific powdery granular material and component (A2): pregelatinized starch; water; edible oil and fat; and an emulsifying material, the method including a step of obtaining an emulsion by mixing the component (A), the water, the edible oil and fat, and the emulsifying material, in which the emulsifying material is at least one kind selected from the group consisting of an emulsifier, a protein, and an oil and fat-processed starch, a content of oil and fat in the emulsion is equal to or more than 0.1 and equal to or less than 120 in terms of mass ratio with respect to the component (A), and a total amount of the component (A), the water, the edible oil and fat, and the emulsifying material in the emulsion is equal to or more than 50% by mass and equal to or less than 100% by mass with respect to the entirety of the emulsion.
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
Provided is an agent for improving a processed meat product, the agent being capable of suppressing water loss while imparting the appropriate flexibility and hardness to a processed meat product. This agent for improving a processed meat product is, according to one embodiment of the invention, characterized by containing an oil-processed acetylated starch, wherein the acetyl content of the oil-processed acetylated starch is 1.1 to 1.7 mass%.
Provided is an edible oil deterioration level determination device and the like capable of precisely determining the deterioration level of frying oil. A deterioration level determination device 5 for determining the deterioration level of frying oil Y comprises an air bubble image extraction section 51 for extracting an air bubble image that is an image of a portion of air bubbles formed due to deep-fry cooking from an oil surface image, a feature parameter calculation section 54 for calculating a feature parameter F characterizing deterioration of the frying oil Y from the air bubble image extracted by the air bubble image extraction section 51, a deterioration indicator estimation section 55 for estimating a deterioration indicator DI of the frying oil Y based on the feature parameter F, and a deterioration level determination section 56 for determining the deterioration level of the frying oil Y based on the deterioration indicator DI.
The present invention pertains to a novel coagulated egg-like food having good taste and texture similar to a coagulated egg food. The coagulated egg-like food of the present invention is characterized by containing methylcellulose, component (A), water, an edible fat or oil and a protein material. Component (A) is a powder and granular material that satisfies the following conditions (1) to (4). Conditions: (1) The starch content is 75 mass% or greater. (2) The content of low-molecular-weight starch is 3 to 45 mass% inclusive, said low-molecular-weight starch being prepared from starch having an amylose content of 5 mass% or greater, and the peak molecular weight of the low-molecular-weight starch is 3×103to 5×104 inclusive. (3) The degree of swelling in cold water at 25°C is 5 to 20 inclusive. (4) The content of the fraction under a 3.35 mm-mesh size sieve and above a 0.038 mm-mesh size sieve is 60 to 100 mass% inclusive.
A23L 23/00 - SoupsSauces Preparation or treatment thereof
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
75.
HYDROGENATION FLAVOR-IMPARTING AGENT AND METHOD FOR PRODUCING SAME, METHOD FOR IMPARTING HYDROGENATION FLAVOR TO FOOD, USE OF OXIDIZED PRODUCT FOR IMPARTING HYDROGENATION FLAVOR TO FOOD, AND FOOD CONTAINING HYDROGENATION FLAVOR-IMPARTING AGENT
Provided are: a hydrogenation flavor-imparting agent containing, as an active ingredient, a compound that can impart a hydrogenation flavor to a food and is different from (E)-6-octenal; a method for producing the hydrogenation flavor-imparting agent; a method for imparting a hydrogenation flavor to a food, the method comprising a step for adding the hydrogenation flavor-imparting agent to the food; a use of the compound for imparting a hydrogenation flavor to a food; and a food containing the compound. The hydrogenation flavor-imparting agent contains, as an active ingredient, an oxidized product of a fatty acid having a hydroxy group or an oxo group at position-10 and having 18 carbon atoms, a derivative of the fatty acid or a salt of the fatty acid or the derivative. The method for producing the hydrogenation flavor-imparting agent comprises a step for oxidizing the compound. The method for imparting a hydrogenation flavor to a food comprises a step for adding an oxidized product of the compound to the food. For imparting a hydrogenation flavor to a food, an oxidized product of the compound is used. The food contains an oxidized product of the compound.
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemicals used in industry and science; glue for industrial purposes; adhesives for industrial purposes; fertilizers; flour for industrial purposes; starch for industrial purposes; reagent paper, other than for medical or veterinary purposes; vitamins for use in the manufacture of food supplements; vitamins for use in the manufacture of pharmaceuticals; vitamins for the food industry.
(2) Seasonings other than spices; cereal preparations; flour; starch for food; corn starch for food; husked rice; husked barley.
01 - Chemical and biological materials for industrial, scientific and agricultural use
04 - Industrial oils and greases; lubricants; fuels
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
Goods & Services
Chemicals used in industry and science; glue for industrial purposes; adhesives for industrial purposes; fertilizers; flour for industrial purposes; starch for industrial purposes; reagent paper, other than for medical or veterinary purposes; vitamins for use in the manufacture of food supplements; vitamins for use in the manufacture of pharmaceuticals; vitamins for the food industry Non-mineral oils and greases for industrial purposes, other than for use as fuel Preparations for destroying vermin; fungicides; herbicides; dietary supplements for humans Edible oils and fats; albumen for culinary purposes; formed textured vegetable protein for use as a meat substitute; textured vegetable protein for use as a meat extender; unformed textured vegetable protein for use as a meat extender; processed soy beans; processed soy beans in the form of sheet; preserved pulses Seasonings other than spices; cereal preparations, namely, corn starch flour and corn meal; flour; starch for food; corn starch for food being corn starch for culinary purposes; husked rice; husked barley Animal foodstuffs; protein-enriched feed for animal consumption; oil cake being cakes of soy, cereal-derived residue, plant-derived residue for animal consumption
78.
TASTE ENHANCER, TASTE-ENHANCING OIL OR FAT COMPOSITION, TASTE-ENHANCING METHOD, METHOD FOR PRODUCING TASTE ENHANCER, AND TASTE-ENHANCED FOOD
Provided is material that exhibits an excellent effect with regard to enhancing the taste of plant milk-containing compositions. The taste enhancer is for plant milk-containing compositions and is characterized in that an oxidized oil or fat not of milk origin is an active ingredient. In addition, the taste enhancer is for plant milk-containing compositions and is characterized in that an enzymatic hydrolyzate of an oxidized oil or fat not of milk origin is an active ingredient. In addition, the taste-enhancing oil or fat composition is for plant milk-containing compositions and characteristically comprises an edible oil or fat as a base oil and an oxidized oil or fat not of milk origin. In addition, the taste-enhancing oil or fat composition is for plant milk-containing compositions and characteristically comprises an edible oil or fat as a base oil and an enzymatic hydrolyzate of an oxidized oil or fat not of milk origin. The use of these by their incorporation in plant milk-containing compositions can enhance the taste of the plant milk-containing compositions.
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 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23G 9/00 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor
A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
A23L 15/00 - Egg productsPreparation or treatment thereof
79.
METHOD FOR PRODUCING OIL WITH BROILED FRESHWATER EEL FLAVOR, METHOD FOR PRODUCING FOOD WITH BROILED FRESHWATER EEL FLAVOR, AND METHOD FOR IMPARTING BROILED FRESHWATER EEL FLAVOR TO EDIBLE OIL/FAT
Provided are a method for producing an oil with broiled freshwater eel flavor, a method for producing a food with broiled freshwater eel flavor, and a method for imparting broiled freshwater eel flavor to an edible oil/fat. The method for producing an oil with broiled freshwater eel flavor comprises a heating step for heating a mixture obtained by adding yeast extract and water to an edible oil/fat. The method for producing a food with broiled freshwater eel flavor comprises a cooking step for cooking a food with this oil with broiled freshwater eel flavor. The method for imparting broiled freshwater eel flavor to an edible oil/fat comprises a heating step for heating a mixture obtained by adding yeast extract and water to an edible oil/fat.
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
80.
EDIBLE OIL DETERIORATION DEGREE DETERMINATION DEVICE, EDIBLE OIL DETERIORATION DEGREE DETERMINATION SYSTEM, EDIBLE OIL DETERIORATION DEGREE DETERMINATION METHOD, EDIBLE OIL DETERIORATION DEGREE LEARNING DEVICE, AND LEARNED MODEL FOR USE IN EDIBLE OIL DETERIORATION DEGREE DETERMINATION
Provided are an edible oil deterioration degree determination device, an edible oil deterioration degree determination system, an edible oil deterioration degree determination method, an edible oil deterioration degree learning device, and a learned model for use in edible oil deterioration degree determination that make it possible to accurately distinguish the type of surface foam in a frying oil and precisely determine the degree of deterioration of the frying oil. The present invention is a deterioration degree determination device 5 for determining the degree of deterioration of frying oil Y and includes: an oil surface image acquisition unit 50 that acquires an oil surface image as an oil image; a filter processing unit 53 that carries out filter processing on the oil surface image in which an area of fine bubbles β characterizing deterioration of the frying oil Y is identified on the basis of the color range of bubbles included in the oil surface image; a feature parameter calculation unit 54 that calculates a feature parameter characterizing the deterioration of the frying oil Y; a deterioration index estimation unit 55 that estimates a deterioration index DI for the frying oil Y on the basis of the feature parameter; and a deterioration degree determination unit 56 that determines the degree of deterioration of the frying oil Y on the basis of the deterioration index DI.
Provided are an edible oil deterioration degree determination device, an edible oil deterioration degree determination system, an edible oil deterioration degree determination method, an edible oil deterioration degree learning device, and a learned model for use in edible oil deterioration degree determination that make it possible to accurately distinguish the type of surface foam in a frying oil and precisely determine the degree of deterioration of the frying oil. The present invention is a deterioration degree determination device 5 for determining the degree of deterioration of frying oil Y and includes: an oil surface image acquisition unit 50 that acquires an oil surface image as an oil image; a filter processing unit 53 that carries out filter processing on the oil surface image in which an area of fine bubbles ß characterizing deterioration of the frying oil Y is identified on the basis of the color range of bubbles included in the oil surface image; a feature parameter calculation unit 54 that calculates a feature parameter characterizing the deterioration of the frying oil Y; a deterioration index estimation unit 55 that estimates a deterioration index DI for the frying oil Y on the basis of the feature parameter; and a deterioration degree determination unit 56 that determines the degree of deterioration of the frying oil Y on the basis of the deterioration index DI.
OILINESS-REDUCING AGENT, EDIBLE OIL AND FAT COMPOSITION, METHOD FOR MANUFACTURING OILINESS-REDUCING AGENT, AND METHOD FOR REDUCING OILINESS OF FOOD PRODUCT
There is provided an oiliness-reducing agent that is capable of reducing the oiliness perceived when a person consumes a food product.
There is provided an oiliness-reducing agent that is capable of reducing the oiliness perceived when a person consumes a food product.
The oiliness-reducing agent is characterized by containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on an unrefined crude oil including an expressed oil of an oil and fat raw material or an extracted oil of the oil and fat raw material, or on an oil and fat that has passed through a degumming step, a deacidification step, or a bleaching step in steps for refining the unrefined crude oil.
The present invention relates to an ingredient having a superior effect of enhancing a rich flavor, and an enhancing method using the ingredient. The present invention provides a rich flavor enhancer containing, as an active component, oxidized fat or oil obtained by subjecting one or two types of fat or oil selected from a group consisting of milk fat, macadamia nut oil, coconut oil, and sunflower seed oil to an oxidation treatment, and a rich flavor enhancing method using the rich flavor enhancer.
Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
85.
MEAT-LIKE FLAVOR IMPARTING AGENT, USE OF TOMATO-FLAVORED OIL TO IMPART MEAT-LIKE FLAVOR, METHOD FOR IMPARTING MEAT-LIKE FLAVOR TO FOOD, AND METHOD FOR PRODUCING MEAT-LIKE FLAVOR IMPARTING AGENT
Provided is an excellent material capable of imparting a meat-like flavor to a food. Provided is a meat-like flavor imparting agent containing, as an active ingredient, a tomato-flavored oil imparted with a flavor generated by a thermal reaction between a tomato-derived raw material and an edible oil or fat. Also provided is use of a tomato-flavored oil to impart a meat-like flavor, the tomato-flavored oil being imparted with a flavor generated by a thermal reaction between a tomato-derived raw material and an edible oil or fat. Also provided is a method for imparting a meat-like flavor to a food, the method comprising containing, in the food, a tomato-flavored oil imparted with a flavor generated by a thermal reaction between a tomato-derived raw material and an edible oil or fat.
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
86.
MOLDED COOKED RICE IMPROVER, MOLDED COOKED RICE, PRODUCTION METHOD FOR MOLDED COOKED RICE IMPROVER, PRODUCTION METHOD FOR MOLDED COOKED RICE, AND METHOD FOR IMPROVING LOOSENING PROPERTIES OF MOLDED COOKED RICE
The present invention pertains to: a molded cooked rice improver for improving the loosening properties of molded cooked rice after molding; a molded cooked rice using the molded cooked rice improver; a production method for the molded cooked rice improver; a production method for molded cooked rice; and a method for improving the loosening properties of molded cooked rice. The molded cooked rice improver according to the present invention contains, as an active ingredient, a starch-lipid complex obtained by subjecting, to a heat treatment under a pressure condition of more than 0 MPa but not more than 100 MPa, a glycerol fatty acid ester and one or more potato starches selected from the group consisting of raw potato starch and starches obtained by chemically processing the raw potato starch.
The present invention pertains to a new method that is for utilizing euglena and that allows ingestion of rich nutrients in euglena by a simple method. The present invention provides a seafood flavor enhancer that is for a food product containing seafood as a raw material, and that contains a euglena-derived substance as an active ingredient. According to the present invention, a highly palatable food product having enhanced seafood flavor can be provided by adding the seafood flavor enhancer to a food product containing seafood as a raw material. According to the present invention, euglena can be easily incorporated into daily meals, and rich nutrients in euglena can be ingested by a simple method.
A method for manufacturing a bakery food dough that contains ingredient (A), an oil or fat composition, a powdery material and water, said method comprising a step for mixing ingredient (A) and the oil or fat composition to obtain a mixture, and a step for adding the mixture and water to the powdery material to obtain the bakery food dough. Ingredient (A): a powdery or particulate material that satisfies the following conditions (1) to (4). (1) Containing starch in an amount of 75 mass% or more. (2) Containing a low molecular weight starch, which is derived from a starch having an amylose content of 5 mass% or more and the peak molecular weight of which is 3×103to 5×104 inclusive, in an amount of 3-45 mass% inclusive. (3) Having the degree of swelling in cold water at 25°C of 5-20 inclusive. (4) Containing 30-100 mass% inclusive of particles which pass through a sieve with a mesh size of 0.5 mm but stay on a sieve with a mesh size of 0.038 mm.
Provided is a composition for a bakery food product, the composition containing a component (A) that satisfies conditions (1) to (4), and a cellulose derivative. Conditions: (1) The starch content is 75 mass% or greater. (2) 3-45 mass%, inclusive, of a low-molecular-weight starch is included, the low-molecular-weight starch having an amylose content of 5 mass% or greater, and the peak molecular weight of the low-molecular-weight starch is 3×103to 5×104, inclusive. (3) The degree of swelling in cold water at 25°C is 5-20, inclusive. (4) The content that is not captured in a sieve having a mesh of 3.35 mm and that is captured in a sieve having a mesh of 0.038 mm is 50-100 mass%, inclusive.
[Problem] The purpose of the present invention is to provide a mouthfeel improver and mouthfeel improvement method for improving a mouthfeel of baked food such as pizza and naan. [Solution] This mouthfeel improver for baked food comprises, as an active ingredient, a starch composition that is for food, that contains a starch-lipid complex, and that is obtained by subjecting a raw material mixture containing a polyglycerol fatty acid ester and at least one selected from the group consisting of raw potato starch and starch obtained by processing the raw potato starch, to a heat application treatment under a pressure condition of at least 0 MPa but lower than 100 MPa.
A cosmetic composition and a cosmetic according to the present invention contain a component (A), which is a granular material that satisfies the following conditions (1)-(4): (1) the starch content is greater than or equal to 75 mass%; (2) the content of a specific low-molecular-weight starch is 3-45 mass% and/or the content of a specific emulsifier is 0.01-4.8 mass%; (3) the degree of cold water swelling at 25°C is 5-20; (4) the content that passes through a sieve with 0.5mm mesh openings is 60-100 mass%.
The present invention pertains to an inhibitor for inhibiting puff-collapse of baked confectionery, and a method for inhibiting puff-collapse using the inhibitor. The puff-collapse inhibitor for water-added baked confectionery according to the present invention contains at least one of components (A) and (B) as an active ingredient. Components: (A) raw potato starch; and (B) a starch composition for food containing a starch-lipid complex obtained by subjecting a raw material mixture containing a polyglycerol fatty acid ester and at least one selected from the group consisting of raw potato starch and starch obtained by processing the raw potato starch, to a heat application treatment under a pressure condition of at least 0 MPa but lower than 100 MPa.
The method of producing a meat-like food product according to the present invention includes adding a plant-derived protein and a form of granular powder (A) satisfying the conditions (1) to (4) below to food product materials to prepare a dough. The dough contains 0% by mass or more and 30% by mass or less of an animal-derived protein material. (1) The form of granular powder has a starch content of 75% by mass or more; (2) the form of granular powder contains 3% by mass or more and 45% by mass or less of a molecular weight-reduced starch of a starch having an amylose content of 5% by mass or more, the molecular weight-reduced starch having a peak molecular weight of 3×103 or more and 5×104 or less; (3) the form of granular powder has a degree of swelling in cold water at 25° C. of 5 or more and 20 or less; and (4) the content of matters under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is 50% by mass or more and 100% by mass or less.
The present invention provides a coating material for fried food, the coating material containing component (A): a specific powder or particulate material, and a cellulose derivative, and being used for a batter or a breader.
The objective of the present invention is to provide a spice flavor enhancer for enhancing the flavor of spices such as pepper, Japanese pepper, and ginger, and a method for enhancing a spice flavor of a foodstuff. The spice flavor enhancer contains as an active ingredient at least one selected from the group consisting of: a fatty acid mixture containing at least 50 mass% in total of oleic acid and linoleic acid; and a product obtained by adding water to and heating the fatty acid mixture. The method enhances a spice flavor of a foodstuff by adding the spice flavor enhancer.
The purpose of the present invention is to provide a method for regenerating an edible fat composition, the method reducing the coloration and acid value of the edible fat composition while maintaining the function thereof. The method, which is for regenerating an edible fat composition that has one or more features selected from the group consisting of the following (1) to (4) and that has been used in frying, is characterized by bringing the edible fat composition into contact with an adsorbent comprising one or more components selected from the group consisting of the following (A) to (C). Features: (1) To have a phosphorus content of 0.1-10 mass ppm; (2) to contain an additive oil having an absorbance difference of 0.030 or greater, the difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, both determined using isooctane as a reference;(3) to have a chlorophyll content of 0.05-2 mass ppm; (4) to contain 0.01-2 mass% polyglycerin fatty acid ester which has a hydroxyl value of 180 or less and in which the polyglycerin has an average degree of polymerization of 12-40; and (5) to have an alkali metal content of 0.02-5.0 mass ppm. Components: (A) magnesium silicate, (B) calcium silicate, and (C) a mixture of silicon dioxide and magnesium oxide.
C11B 13/00 - Recovery of fats, fatty oils or fatty acids from waste materials
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
B01D 15/00 - Separating processes involving the treatment of liquids with solid sorbentsApparatus therefor
B01D 35/02 - Filters adapted for location in special places, e.g. pipe-lines, pumps, stop-cocks
B01D 39/14 - Other self-supporting filtering material
B01J 20/04 - Solid sorbent compositions or filter aid compositionsSorbents for chromatographyProcesses for preparing, regenerating or reactivating thereof comprising inorganic material comprising compounds of alkali metals, alkaline earth metals or magnesium
B01J 20/10 - Solid sorbent compositions or filter aid compositionsSorbents for chromatographyProcesses for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
The present invention relates to a texturized-protein food ingredient in which an algae-derived protein raw material is used, the food ingredient having exceptional color, aroma, and mouthfeel. This texturized-protein food ingredient is characterized by containing a texturized protein obtained by texturizing a raw material mixture including (a) an algae-derived protein raw material and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass% or greater. Combining (a) the algae-derived protein raw material and (b) the protein raw material that is different from (a) and that has a protein content of 70 mass% or greater, as protein raw materials, makes it possible to obtain a texturized protein having exceptional expansion properties.
The present invention relates to a cheese-like food which has cheese-like elongation and texture not only immediately after being heated, but also after the temperature has fallen. The present invention provides a cheese-like food that contains: (a) a starch composition for food, which contains a starch-lipid complex and which is obtained by heat treating, under pressurized conditions of not less than 0 MPa and less than 100 MPa, a polyglycerol fatty acid ester and one or more types selected from the group consisting of raw potato starch and the raw potato starch that has been processed; and (b) water. Also provided are: a method for improving elongation of cheese by adding this cheese-like texture-imparting agent; and a method for imparting a food with a cheese-like texture.
A23C 19/093 - Addition of non-milk fats or non-milk proteins
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
100.
UMAMI-ENHANCING COMPOSITION AND METHOD FOR MANUFACTURING SAME, SEASONING OR EXTRACT AND METHOD FOR MANUFACTURING SAME, OIL AND FAT COMPOSITION FOR COOKING WITH HEAT AND METHOD FOR MANUFACTURING SAME, AND METHOD FOR ENHANCING UMAMI OF FOOD PRODUCT
To provide an edible ingredient having an exceptional effect for enhancing umami.
To provide an edible ingredient having an exceptional effect for enhancing umami.
An umami-enhancing composition having an oxidation treatment product of a palm-based oil and fat as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method including a step in which a palm-based oil and fat in which the total α-carotene and β-carotene content is 30 mass ppm or more and 2000 mass ppm or less is subjected to an oxidation treatment such that the peroxide value reaches 3 or greater and 250 or lower. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for: manufacturing a seasoning, an extract, or an oil and fat composition for cooking with heat; or enhancing the umami of a food product.
