The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, 10 and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
2.
METHOD FOR IMPROVING MILKY FLAVOR OF FOOD/BEVERAGE AND FOOD/BEVERAGE MILKY FLAVOR IMPROVER
The present disclosure provides a method for improving the milk flavor of food and/or beverage having a milk flavor, and to improve the milk flavor of food and/or beverage having a milk flavor.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
3.
TASTE IMPROVING AGENT FOR FOOD OR BEVERAGE, AND METHOD FOR IMPROVING TASTE OF FOOD OR BEVERAGE
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
The present invention addresses the problem of providing a novel agent and composition for reducing fatigue in middle-aged and older persons. The present invention provides an agent for reducing fatigue in middle-aged and older persons, the active ingredient of the agent being a medium-chain fatty acid.
A61K 31/20 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
The purpose of the present invention is to provide a container for holding an oil/fat composition, the container having a silicon oxide vapor deposition film displaying good oil-deflecting performance. Provided is a container for holding an oil/fat composition, the container having a silicon oxide vapor deposition film on the inside surface thereof. The container has oil/fat slidability of less than 300 seconds on the inside surface thereof. The oil/fat slidability is defined as the time (seconds) required for a rapeseed oil droplet of 24 ±0.5 mg to move 6 mm over a sample surface when the sample surface is inclined by 70° with respect to the vertical at the temperature of 23 ±3°C.
B65D 65/40 - Emploi de stratifiés pour des buts particuliers d'emballage
B65D 85/72 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse
The purpose of the present invention is to provide a silicon oxide vapor-deposited film having excellent oil-repellent functionality or an oil-and-fat or oil-and-fat-containing composition slide-off property, and a molded article coated with a silicon oxide vapor-deposited film having excellent oil-repellent functionality or an oil-and-fat or oil-and-fat-containing composition slide-off property. Specifically, the present invention provides a silicon oxide vapor-deposited film, wherein the surface of the silicon oxide vapor-deposited film has a ratio of ionic strength AO to ionic strength B (ionic strength AO/ion intensity B) of 3 or above in the ionic strength obtained by a time-of-flight secondary ion mass spectrometry.
C23C 16/505 - Revêtement chimique par décomposition de composés gazeux, ne laissant pas de produits de réaction du matériau de la surface dans le revêtement, c.-à-d. procédés de dépôt chimique en phase vapeur [CVD] caractérisé par le procédé de revêtement au moyen de décharges électriques utilisant des décharges à radiofréquence
7.
MOLDED ARTICLE COATED WITH SILICON OXIDE VAPOR DEPOSITION FILM AND METHOD FOR PRODUCING SAME
The purpose of the present invention is to provide: a molded article coated with a silicon oxide vapor deposition film; and a method for producing the same. Specifically, the present invention provides a method for producing a molded article coated with a silicon oxide vapor deposition film, the method comprising: (i) a step for disposing a molded article before being coated with the silicon oxide vapor deposition film inside a plasma processing chamber that is provided with at least one gas feed port, electrodes that are connected to a high-frequency power supply device, and an exhaust port that is connected to an exhaust device; (ii) a step for introducing an organosilicon compound from the gas feed port into the plasma processing chamber at a flow rate that satisfies a desired condition, and maintaining a specific pressure while discharging exhaust from the exhaust port; and (iii) a step for generating a glow discharge by applying a voltage between the electrodes at the output of a desired condition by means of the high-frequency power supply device, and plasma processing the molded article so as to prepare a molded article coated with a silicon oxide vapor deposition film.
C08J 7/00 - Traitement chimique ou revêtement d'objets façonnés faits de substances macromoléculaires
C23C 16/505 - Revêtement chimique par décomposition de composés gazeux, ne laissant pas de produits de réaction du matériau de la surface dans le revêtement, c.-à-d. procédés de dépôt chimique en phase vapeur [CVD] caractérisé par le procédé de revêtement au moyen de décharges électriques utilisant des décharges à radiofréquence
8.
OLIGOESTER AND COSMETIC CONTAINING SAID OLIGOESTER
An oligoester is obtained by subjecting the following to an esterification reaction: component (A), a glycerin; component (B), a dicarboxylic acid having 2-12 carbon atoms; and component (C), one or more types of fatty acid selected from the group consisting of caprylic acid, ethylhexanoic acid, isononanoic acid, isopalmitic acid and isostearic acid. The esterification reaction involves esterifying 0.65-0.8 moles of the component (B) and 1.2-1.7 moles of the component (C) relative to 1 mole of the component (A). The oligoester has an acid value of 5 mgKOH/g or less, a saponification value of 420-510 mgKOH/g and a hydroxyl value of 60 mgKOH/g or less.
An oily composition comprises component (A), which is an ester having a solid fat content (SFC) at 25° C. of 15-70% and a value obtained by dividing SFC at 35° C. by SFC at 25° C., SFC (35° C.)/SFC(25° C.), of 0.08-0.60, component (B), which is an oil gellant having a solidification point of 50° C. or higher, and component (C), which is an oily component that is liquid at 25° C., the amount of the component (B) being 0.05-10 parts by mass per 100 parts by mass of the component (A) and the amount of the component (C) being 10-500 parts by mass per 100 parts by mass of the component (A).
A rice cooking oil that suppresses the stickiness of cooked rice; cooked rice having suppressed stickiness; and a method for manufacturing cooked rice having suppressed stickiness. An oil-and/or-fat composition for cooking rice containing 2 to 14 mass % of a triglyceride in which the constituent fatty acid is a medium chain fatty acid, and 0.6 to 4 mass % of a polyglycerol fatty acid ester. The medium chain fatty acid is a straight chain saturated fatty acid having 6 to 12 carbon atoms.
The present invention addresses the problem of providing a texture improver which is capable of imparting a soft texture, a moist texture, and a fluffy texture to a bakery food product, and also suppressing deterioration of the texture of the bakery food product over time. The present invention is an oil-in-water emulsion that satisfies the following conditions (a)-(c). (a) Oils and fats are contained at 55 mass% or less. (b) Hydroxypropyl methylcellulose is contained at 1-17 mass%. (c) The ratio of water to the hydroxypropyl methylcellulose content is 1.5-10.0.
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
A gel-like food which has a high protein content, is a uniform gel, and has swallowing properties of being easily ingestible by elderly people or people with difficulties in swallowing; and a method for producing the gel-like food. The gel-like food is produced by heating using thermal coagulation of proteins including 1-6 mass % of an egg white protein and 4-15 mass % of casein, the total protein content in the gel-like food being 5.5-25 mass %.
The purpose of the present invention is to provide a novel composition for a processed meat product or a plant-based food, the composition being capable of imparting a juicy feeling, body taste and fat-like texture to the processed meat product or the plant-based food, and a method for producing the composition. Provided are: a composition for a processed meat product or a plant-based food, the composition comprising 10-65 mass% of an oil/fat, 30-85 mass% of water and 0.5-3 mass% of methyl cellulose and having a specific gravity of at least 0.70; and a method for producing a composition for a processed meat product or a plant-based food, wherein the composition comprises 10-65 mass% of an oil/fat, 30-85 mass% of water and 0.5-3 mass% of methyl cellulose. The method includes a step for adjusting the specific gravity of the composition to at least 0.70.
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
14.
OILY FOOD FOR PERSON WITH CHEWING AND/OR SWALLOWING DIFFICULTIES, AND METHOD FOR IMPROVING SWALLOWABILITY IN OILY FOOD
The present invention addresses the problem of providing a food easy to take for a person with chewing and/or swallowing difficulties, the food containing a large amount of oil/fat, having high energy density, capable of being directly taken, and having stable physical properties without being affected by temperature. The present invention provides an oily food for a person with chewing and/or swallowing difficulties, the oily food containing 30-80% by mass of oil/fat that is liquid at 20°C and 20-70% by mass of a non-oil-soluble powder that contains saccharides, and having a hardness at 20°C of 50,000 N/m2or less and an adhesiveness at 20°C of 5,000 J/m3 or less.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
04 - Huiles et graisses industrielles; lubrifiants; combustibles
Produits et services
Chemicals; chemical preparations; fatty acids; emulsifiers
for use in the manufacture of cosmetics; emulsion
stabilizers for use in the manufacture of cosmetics;
surface-active chemical agents for use in the manufacture of
cosmetics and other products; esters for use in the
manufacture of cosmetics; uv-absorbing chemical agents for
use in the manufacture of cosmetics; solvents for use in the
manufacture of cosmetics; chemical agents for use in the
manufacture of cosmetics; esters for use in the manufacture
of other products; chemical additive for use in the
manufacture of cosmetics and food products, namely,
tocopherol; lecithin for use in the manufacture of cosmetics
and food products, namely, lecithin (raw material);
chemicals for use in industry and science; long chain fatty
acids for industrial purposes; middle chain fatty acids for
use in the manufacture of cosmetics; middle chain fatty
acids for industrial purposes; polymers and polymeric
additives for use in the manufacture of pharmaceutical
preparations, plastics, cosmetics, personal care products,
coatings, adhesives, and lubricants; chemical products for
stabilising foodstuffs; chemical preparations for use in the
manufacture of cosmetics; emulsifiers for use in
manufacture; esters; degreasing solvents for use in
manufacturing processes; chemical additives for use in
manufacture. Non-mineral oils for industrial purposes; industrial oil;
industrial emulsified oils for use in the manufacture of
cosmetics; animal oils and fats for industrial purposes, not
edible, for use in the manufacture of cosmetics; vegetable
oils and fats for industrial purposes, not edible, for use
in the manufacture of cosmetics; oils and fats for
industrial purposes, not edible, for use in the manufacture
of cosmetics; oils and fats for industrial purposes, not
edible, for use in the manufacture of other products;
petroleum jelly for use in the manufacture of cosmetics;
industrial mineral oils and greases for use in the
manufacture of cosmetics; lubricating oils; cutting oils;
mould releasing oils; mineral oils and greases for
industrial purposes; industrial grease; lubricating oils
[industrial lubricants]; animal oils and fats for industrial
purposes, not edible; vegetable oils and fats for industrial
purposes, not edible; processed oils and fats for industrial
purposes, not edible.
The problem addressed by the present invention is to provide a cream, particularly an oil-in-water emulsion, that has a good-melt-in-mouth property even when lauric oils/fats are not used or a used amount thereof is reduced. This invention is an oil-in-water emulsion containing a vegetable oil/fat and an emulsifier, wherein the vegetable oil/fat comprises 30-80 mass% of X2O, the emulsifier comprises lauric acid as a constituent fatty acid, and the mass ratio (XOX/X2O) of the XOX out of the X2O is at least 0.82.
Described is a method for producing powdered oil and/or fat composition containing an oil and/or fat component that includes one or more XXX-type triglycerides with specific fatty acid residue X, the method comprising (a) preparing solid oil and/or fat composition raw material containing XXX-type triglycerides; (b) heating the solid oil and/or fat composition raw material obtained in (a) at a temperature below melting point thereof to transform the oil and/or fat component in the solid oil and/or fat composition raw material into β-type oil and/or fat, thereby obtaining β-type oil and/or fat-containing composition raw material; and (c) pulverizing the β-type oil and/or fat-containing composition raw material obtained in (b) by collision among the raw materials without mechanical pulverization, thereby obtaining powdered oil and/or fat composition.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
18.
LIQUID OILY COMPOSITION AND COSMETIC CONTAINING SAME
The present invention relates to a liquid oily composition and the like, the liquid oily composition containing: a component (A) which is an ester oil having a 2-(1,3,3-trimethylbutyl)-5,7,7-trimethyloctyl structure in the aliphatic chain, having a hydroxyl value within a range from 5 to 100 mgKOH/g, and being liquid at 20° C.; and a component (B) which is a silicone oil that is miscible with the component (A) in a mass ratio of 1:1 and is liquid at 20° C., wherein the mass ratio ((A)/(B)) of the amount of the component (A) with respect to the total composition relative to the amount of the component (B) with respect to the total composition is within a range from 0.05 to 4.
Described is a flavor-imparting agent, based on oils and/or fats, with an improved flavor, particularly a sweet scent and/or milky scent presented by lactones having 6 to 14 carbon atoms. The flavor-imparting agent with a sweet scent and/or milky scent is obtained by producing a specified quantity of lactones having 6 to 14 carbon atoms through oxidizing and heating glycerides, having specific constituent fatty acids, at 140° C. or above.
C07D 307/33 - Atomes d'oxygène en position 2, l'atome d'oxygène étant sous la forme céto ou énol non substituée
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
C07D 309/30 - Atomes d'oxygène, p. ex. delta-lactones
20.
SCREENING METHOD FOR GLP-1 SECRETION REGULATION AGENT, GLP-1 SECRETION REGULATION AGENT, COMPOSITION FOR PREVENTING OR AMELIORATING DIABETES, OBESITY, POSTPRANDIAL HYPERGLYCEMIA, NEURODEGENERATIVE DISEASE, HYPOGLYCEMIA, ADIPOSITY, OR NESIDIOBLASTOSIS, METHOD FOR PROMOTING SECRETION OF GLP-1 IN GPR84-EXPRESSING CELLS, METHOD FOR PRODUCING COMPOSITION FOR PROMOTING SECRETION OF GLP-1, USE OF GPR84 AGONIST FOR PRODUCING THERAPEUTIC AGENT FOR DISEASE, GLP-1 SECRETION PROMOTION AGENT, AND...
A61K 31/20 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique
A method for increasing the decanoic acid concentration in the peripheral blood and to deliver decanoic acid effective for manifesting a physiological action in the peripheral tissues without a large amount of MCT being ingested at one time. A method for increasing the blood decanoic acid concentration through ingestion of a triglyceride having, as constituent fatty acids, decanoic acid and long-chain fatty acids; a blood-decanoic-acid-concentration-increasing agent in which a triglyceride having, as constituent fatty acids, decanoic acid and long-chain fatty acids is employed as an active ingredient; and a pharmaceutical composition and a food composition that contain the blood-decanoic-acid-concentration-increasing agent.
A61K 31/231 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone ayant une ou deux doubles liaisons
22.
OIL-IN-WATER EMULSION FOR BLENDED FOOD AND PRODUCTION METHOD FOR BLENDED FOOD
The present invention addresses the problem of providing: an oil-in-water emulsion for a blended food that makes it possible to prepare a blended food that is imparted with energy and reduces a feeling of sticking inside the mouth when eaten; and a production method for a blended food that uses the oil-in-water emulsion for a blended food. The present invention is: an oil-in-water emulsion for a blended food, the oil-in-water emulsion being 5–40 mass% oil/fat and having a viscosity of 3000–12000 mPa·s at 20°C; and a production method for a blended food that includes a step for crushing and mixing an oil-in-water emulsion for a blended food and a crushable food product, the oil-in-water emulsion being 5–40 mass% oil/fat and having a viscosity of 3000–12000 mPa·s at 20°C.
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
The present invention addresses the problem of providing a flavor-imparting agent which increases the amount of lactones produced by oxidation and provides a sweet aroma and/or a milky aroma. Specifically, the present invention provides a method for manufacturing a flavor-imparting agent comprising 5 mass ppm or more of lactones with a carbon number of 6-14, the method comprising: an oxidation/heating step in which an oil/fat is subjected to an oxidation and heating at 140°C or more to produce lactones with a carbon number of 6-14; and, following the aforementioned step, a heating step in which the oil/fat that underwent the oxidation and heating step is heat processed at 140°C. With respect to the conditions of the heating step, the amount of oxygen supplied is less than the amount of oxygen supplied in the oxidation/heating step. 4-100 mass% of the constituent fatty acids of the oil/fat is straight-chain saturated fatty acids with a carbon number of 6-14. The lactones are γ-lactones and/or δ-lactones.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
The purpose of the present invention is to provide an oil/fat composition in which oxidative rancidity is suppressed and which exhibits a sweet aroma and/or milky aroma. Specifically, provided is an oil/fat composition containing: 5 mass ppm or more of lactones having 6-14 carbons; and an oil/fat. The oil/fat has, in the constituent fatty acids thereof, linear saturated fatty acids having 6-14 carbons at 4-100% by mass. The lactones having 6-14 carbons are γ-lactones and/or δ-lactones. The content of linear alkanes having 9 carbons in the oil/fat composition is 130 mass ppm or less.
A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
25.
FOOD PRODUCT COATING AGENT, FOOD PRODUCT, AND METHOD FOR PRODUCING FOOD PRODUCT
The present invention addresses the problem of providing a food product coating agent with which it is possible to suppress curing of an exposed cheese surface portion in a cheese or a food product in which cheese is exposed. The present invention also addresses the problem of providing a cheese or a food product in which cheese is exposed, the food product being such that curing over time of an exposed cheese surface portion is suppressed. The present invention also addresses the problem of providing a method for producing the aforementioned food product. Provided is a food product coating agent used in a cheese or a food product in which cheese is exposed, wherein the food product coating agent contains 50-99.9 mass% of an oil and fat, and 0.1-50 mass% of an emulsifier having an HLB of 1-8. The emulsifier is preferably one or more selected from propylene glycol fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, organic acid monoglycerides, sucrose fatty acid esters, and sorbitan fatty acid esters.
The present invention addresses the problem of providing a cream puff pastry oil/fat composition having high content of sodium caseinate and/or casein peptides. The present invention also addresses the problem of providing a production method suitable for a cream puff pastry oil/fat composition having high content of sodium caseinate and/or casein peptides. The present invention is a cream puff pastry oil/fat composition comprising 5-70% by mass of sodium caseinate and/or casein peptides and 25-90% by mass of an oil/fat, the cream puff pastry oil/fat composition, wherein the oil/fat includes oil/fat powder, and a cream puff pastry oil/fat composition which is substantially anhydrous.
The present invention addresses the problem of providing: a gelatinous food product that contains a large amount of dietary fiber, is excellent in fruit juice sensation, and can be deliciously consumed; and a method for imparting a fruit juice sensation to the gelatinous food product containing high dietary fiber. The present invention is: the gelatinous food product comprising a fruit flavor, indigestible glucan, and a guar gum decomposition product, having 0.40 or less of the mass of dietary fiber derived from the guar gum decomposition product when the mass of the dietary fiber derived from the indigestible glucan is set to 1, and having 10-50 mass% of the total dietary fiber content; and the method for imparting a fruit juice sensation to the gelatinous food product by having 0.40 or less of the mass of dietary fiber derived from the guar gum decomposition product when the mass of the dietary fiber derived from the indigestible glucan is set to 1 for the gelatinous food product comprising the fruit flavor, indigestible glucan, and guar gum decomposition product and having 10-50 mass% of the total dietary fiber content.
A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
A23L 21/10 - MarmeladesConfituresGeléesAutres préparations similaires à base de fruits ou de légumesErsatz de fruits
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
28.
LIQUID OILY COMPOSITION, AND COSMETIC MATERIAL CONTAINING LIQUID OILY COMPOSITION
A liquid oily composition according to the present invention contains: component (A) of dimethicone having a kinematic viscosity of 4-12 mm2/s at 25 °C; component (B) of an ester oil that is liquid at 25 °C and has a dimethicone compatibility value of at least 1.75 as calculated by formula (I); and component (C) of an ester oil that is liquid at 25 °C and has a dimethicone compatibility value of at least 1.75 as calculated by the following formula (I), wherein the component (A) is separated from a mixture that is uniform and transparent at 25 °C and is prepared by adding 8 parts by mass of macadamia nut oil with respect to 100 parts by mass of the liquid oil composition.
The present invention addresses the problem of providing: a fat/oil composition that contains a fat/oil containing a specific amount of medium-chain fatty acids among all constituent fatty acids, a glycerin fatty acid ester, and tocopherol and that has suppressed development of clouding; a food containing the fat/oil composition; and a method for suppressing clouding of the fat/oil composition. The present invention is a fat/oil composition that contains 90-99.8 mass% of a fat/oil having a medium-chain fatty acid content of 70 mass% or more among all constituent fatty acids, 0.1-9.5 mass% of a glycerin fatty acid ester, and 0.002-0.3 mass% of tocopherol.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
The present invention addresses the problem of providing chocolate and a chocolate fat composition for manufacturing the chocolate, the chocolate having good solidifying properties, providing a good melt-in-the-mouth feeling, and barely producing a bloom. The present invention is a chocolate fat composition that satisfies the conditions (a)-(e). (a) Contained is 25-55 mass% of saturated fatty acid having a carbon number of 14 or lower as a constituent fatty acid. (b) Contained is 30-60 mass% of saturated fatty acid having a carbon number of 16-18 as a constituent fatty acid. (c) Contained is 5-30 mass% of unsaturated fatty acid as a constituent fatty acid. (d) In the constituent fatty acids, the mass ratio of the content of the saturated fatty acid to the content of the unsaturated fatty acid is 4.0-7.0. (e) Contained is 50-75 mass% of triglyceride that constitutes fatty acid residues, the total carbon number of which is 40-48.
The present invention addresses the problem of providing: a gel-like food with suppressed attachment to a container; a method for producing said gel-like food; and a method for suppressing the attachment of a gel-like food to a container. The present invention pertains to: a gel-like food which contains 10-40 mass% of a collagen peptide and 0.3-5 mass% of powdered oil and fat containing processed starch and has a protein content of 10-50 mass%; a method for producing said gel-like food, the method comprising a step for dissolving powdered oil and fat, containing processed starch, in water; and a method for suppressing the attachment of said gel-like food to a container, the method comprising incorporating 0.3-5 mass% of powdered oil and fat containing processed starch into a gel-like food containing 10-40 mass% of a collagen peptide and having a protein content of 10-50 mass%.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
04 - Huiles et graisses industrielles; lubrifiants; combustibles
Produits et services
Emulsifiers for use in the manufacture of cosmetics; emulsion-stabilizing agents for use in the manufacture of cosmetics; surface-active chemical agents for use in the manufacture of cosmetics and other products; esters for use in the manufacture of cosmetics; uv-absorbing chemical agents for use in the manufacture of cosmetics; solvents for use in the manufacture of cosmetics; chemical agents for use in the manufacture of cosmetics; esters for use in the manufacture of other products; chemical additive for use in the manufacture of cosmetics and food products, namely, tocopherol; lecithin for use in the manufacture of cosmetics and food products, namely, lecithin, being raw materials; chemicals for use in industry and science; middle chain fatty acids for use in the manufacture of cosmetics; middle chain fatty acids for industrial purposes; polymers and polymeric additives for use in the manufacture of pharmaceutical preparations, plastics, cosmetics, personal care products, coatings, adhesives, and lubricants Emulsified oils for use in the manufacture of cosmetics; vegetable oils and fats for use in the manufacture of cosmetics; oils and fats for use in the manufacture of cosmetics; oils and fats for use in the manufacture of other products; mineral oils and greases for use in the manufacture of cosmetics; lubricating oils; cutting oils; mould releasing oils; mineral oils and greases for industrial purposes
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
04 - Huiles et graisses industrielles; lubrifiants; combustibles
Produits et services
Emulsifiers for use in the manufacture of cosmetics; emulsion-stabilizing agents for use in the manufacture of cosmetics; surface-active chemical agents for use in the manufacture of cosmetics and other products; esters for use in the manufacture of cosmetics; uv-absorbing chemical agents for use in the manufacture of cosmetics; solvents for use in the manufacture of cosmetics; chemical agents for use in the manufacture of cosmetics; esters for use in the manufacture of other products; chemical additive for use in the manufacture of cosmetics and food products, namely, tocopherol; lecithin for use in the manufacture of cosmetics and food products, namely, lecithin being raw materials; chemicals for use in industry and science; long chain fatty acids for industrial purposes; middle chain fatty acids for use in the manufacture of cosmetics; middle chain fatty acids for industrial purposes; polymers and polymeric additives for use in the manufacture of pharmaceutical preparations, plastics, cosmetics, personal care products, coatings, adhesives, and lubricants Emulsified oils for use in the manufacture of cosmetics; animal oils and fats for use in the manufacture of cosmetics; vegetable oils and fats for use in the manufacture of cosmetics; oils and fats for use in the manufacture of cosmetics; oils and fats for use in the manufacture of other products; petroleum jelly for use in the manufacture of cosmetics; mineral oils and greases for use in the manufacture of cosmetics; lubricating oils; cutting oils; mould releasing oils; mineral oils and greases for industrial purposes
34.
MICROWAVE BURN PREVENTION AGENT, METHOD FOR PREVENTING MICROWAVE BURN OF FOOD, PRODUCTION METHOD FOR FROZEN FOOD, AND PRODUCTION METHOD FOR STARCH-CONTAINING FOOD TO BE HEATED BY MICROWAVE OVEN
Provided are: a microwave burn prevention agent; a method for preventing microwave burn of food; a production method for frozen food; and a production method for starch-containing food to be heated by a microwave oven. This microwave burn prevention agent contains an oil-based component containing an oil and/or a fat and an emulsifier, and a polysaccharide thickener. The microwave burn prevention agent is used as an emulsified material having a viscosity of 100-13500 mPa·s (25°C), or is used, by having water added thereto, as an emulsified material having a viscosity of 100-13500 mPa·s (25°C). This microwave burn prevention agent for starch-containing food is applied to starch-containing food in between a thermal cooking step and a freezing step or a refrigerating step for the starch-containing food, and contains 70-99.9 mass% of an oil and/or a fat, and 0.1-30 mass% of an emulsifier. The emulsifier is at least one selected from propylene glycol fatty acid esters, polyglycerol fatty acid esters having an HLB of 2-8, polyglycerol condensed-recinoleic acid esters, organic acid monoglycerides, sucrose fatty acid esters having an HLB of 1-3, and sorbitan fatty acid esters having an HLB of 2-8.
A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
A23L 3/37 - Congélation; Dégel ultérieur; Refroidissement avec addition de produits chimiques
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
Provided is a loosening agent for a starch-containing food having a favorable loosening property. Also provided are a method for improving a loosening property of a starch-containing food, and a method for producing a starch-containing food having a favorable loosening property. Specifically, a loosening agent for a starch-containing food, that is for use as an emulsion product or is for use as an emulsion product by adding water to the loosening agent for a starch-containing food, comprising: an oil and/or fat composition containing an oil and/or fat and an emulsifier; and a thickening polysaccharide, wherein the emulsion product has a viscosity of 50 to 10000 mPa·s (25° C.) is provided.
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
36.
OIL-IN-WATER EMULSIFIED SEASONING, AND METHOD FOR PRODUCING SAME
The present invention addresses the problem of providing an oil-in-water emulsified seasoning in which deterioration of flavor over time is suppressed, and a method for producing the oil-in-water emulsified seasoning. The present invention is an oil-in-water emulsified seasoning containing 25-75 mass % of an oil and fat, 5-50 mass ppm of β-carotene, and 1-5 mass ppm of lycopene, wherein the β-carotene is contained in the oil and fat, and the lycopene is contained in a continuous phase. The present invention is also a method for producing an oil-in-water emulsified seasoning, the method involving emulsifying an oil phase that contains the oil and fat and the β-carotene, and an aqueous phase that contains the lycopene.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
This oily composition comprises component (A), which is an ester having a solid fat content (SFC) at 25°C of 15-70% and a value obtained by dividing SFC at 35°C by SFC at 25°C, SFC(35°C)/SFC(25°C), of 0.08-0.60, component (B), which is an oily gellant having a solidification point of 50°C or higher, and component (C), which is an oily component that is liquid at 25°C, the amount of the component (B) being 0.05-10 parts by mass per 100 parts by mass of the component (A) and the amount of the component (C) being 10-500 parts by mass per 100 parts by mass of the component (A).
The purpose of the present invention is to provide: a flavoring agent that can have a lard-like flavor (flavor similar to that of lard) with only plant-based ingredients; and a method for manufacturing the same. The present invention provides a flavoring agent containing at least 0.003 mass ppm of eugenol, at least 0.05 mass ppm of cinnamaldehyde, and 0.1 ppm of anethole. The proportion of the eugenol, cinnamaldehyde, and anethole content (mass) in the flavoring agent is such that eugenol : cinnamaldehyde : anethole = 0.003-0.5 : 0.05-5 : 0.1-10. The eugenol is preferably derived from nutmeg, the cinnamaldehyde is preferably derived from the bark of a tree belonging to the genus Cinnamomum, and the anethole is preferably derived from star anise and/or anise.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
39.
OLIGOESTER AND COSMETIC CONTAINING SAID OLIGOESTER
Provided is an oligoester which is obtained by subjecting the following to an esterification reaction: component (A), a glycerin; component (B), a dicarboxylic acid having 2-12 carbon atoms; and component (C), one or more types of fatty acid selected from the group consisting of caprylic acid, ethylhexanoic acid, isononanoic acid, isopalmitic acid and isostearic acid. The esterification reaction involves esterifying 0.65-0.8 moles of the component (B) and 1.2-1.7 moles of the component (C) relative to 1 mole of the component (A). The oligoester has an acid value of 5 mg KOH/g or less, a saponification value of 420-510 mg KOH/g and a hydroxyl value of 60 mg KOH/g or less.
A61Q 1/00 - Préparations pour le maquillagePoudres corporellesPréparations pour le démaquillage
A61Q 17/04 - Préparations topiques pour faire écran au soleil ou aux radiationsPréparations topiques pour bronzer
A61Q 19/00 - Préparations pour les soins de la peau
C07C 67/08 - Préparation d'esters d'acides carboxyliques par réaction d'acides carboxyliques ou d'anhydrides symétriques avec le groupe hydroxyle ou O-métal de composés organiques
C07C 69/30 - Esters d'acides acycliques monocarboxyliques saturés dont le groupe carboxyle est lié à un atome de carbone acyclique ou à l'hydrogène avec au moins trois atomes de carbone dans la partie acide estérifiés par des composés trihydroxylés
C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
40.
OIL-IN-WATER EMULSIFIED SEASONING, AND METHOD FOR SUPPRESSING SALTINESS OF OIL-IN-WATER EMULSIFIED SEASONING
The present invention addresses the problem of providing: an oil-in-water emulsified seasoning in which saltiness is suppressed even without reducing the salt (sodium content) in the oil-in-water emulsified seasoning; and a method for suppressing saltiness in the oil-in-water emulsified seasoning. The present invention relates to: an oil-in-water emulsified seasoning which contains 10-70 mass% of an oil and fat, wherein a chain fatty acid content in all constituent fatty acids of the oil and fat is at least 10 mass%, and the oil-in-water emulsified seasoning has a viscosity at 20 °C of 3,000-10,000 mPa・s; and a method for suppressing the saltiness of the oil-in-water emulsified seasoning which contains 10-70 mass% of an oil and fat and has a viscosity at 20 °C of 3,000-10,000 mPa・s, the method involving making a chain fatty acid content in all constituent fatty acids of the oil and fat at least 10 mass%.
The purpose of the present invention is to provide a method for improving the milky flavor of a food/beverage which has a milky flavor, and to improve the milky flavor of a food/beverage which has a milky flavor. Specifically provided is a method for improving the milky flavor of a food/beverage which has a milky flavor by mixing caprylic acid and capric acid into a food/beverage so as to satisfy condition A and/or condition B. (Condition A: the caprylic acid constitutes 0.001-0.2 parts by mass and the capric acid constitutes 0.0003-0.035 parts by mass relative to 100 parts by mass of the nonfat milk solids in the food/beverage. Condition B: the caprylic acid constitutes 0.0035-0.3 parts by mass and the capric acid constitutes 0.0013-0.055 parts by mass relative to 100 parts by mass of the nonfat milk solids in the food/beverage.)
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23C 9/00 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre
The present invention addresses the problem of developing a simple method for enhancing a salty taste in a food. The present invention is a food which: contains table salt and 0.1-10,000 ppm by mass of a polyglycerin condensed ricinoleic acid ester; contains 0.00001-1 parts by mass of a polyglycerin condensed ricinoleic acid ester with respect to 1 part by mass of table salt; contains oil and fat; and contains 0.001-10 parts by mass of a polyglycerin condensed ricinoleic acid ester with respect to 100 parts by mass of oil and fat.
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
A23L 23/10 - Concentrés de potage, p. ex. poudres ou tablettes
43.
TASTE IMPROVING AGENT FOR FOOD OR BEVERAGE, AND METHOD FOR IMPROVING TASTE OF FOOD OR BEVERAGE
The purpose of the present invention is to provide a taste improving agent or the like that is for food or beverage and that can improve taste such as salty taste and/or umami. Specifically, the present invention provides: a taste improving agent that is for food or beverage having a salty taste and/or umami, and that contains a straight chain saturated fatty acid having 12-16 carbon atoms as an active ingredient; food or beverage containing said taste improving agent; and the like.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
[Problem] To provide a cosmetic preparation having all of many improved properties during application. [Solution] Used is a cosmetic preparation comprising (A) a porous powder and (B) a powdery fat which, when the total triglyceride content is taken as 100 mass%, comprises 80-99 mass% at least one XXX-type triglyceride having, at the 1- to 3-positions, fatty acid residues X each having x carbon atoms and 20-1 mass% at least one X2Y-type triglyceride formed by replacing one of the fatty acid residues X contained in the XXX-type triglyceride with a fatty acid residue Y having y carbon atoms, the number x of carbon atoms being an integer of 8-12 and the number y of carbon atoms being an integer of x+2 to x+8 for each residue Y.
The present invention addresses the problem of providing: a rice cooking oil that suppresses the stickiness of cooked rice; cooked rice having suppressed stickiness; and a method for manufacturing cooked rice having suppressed stickiness. The solution according to the present invention is an oil-and-fat composition for cooking rice, said composition containing 2 to 14 mass% of a triglyceride in which the constituent fatty acid is a medium chain fatty acid, and 0.6 to 4 mass% of a polyglycerol fatty acid ester. The medium chain fatty acid is a straight chain saturated fatty acid having 6 to 12 carbon atoms.
The purpose of the present invention is to provide an oil/fat composition and a method for producing the same, the oil/fat composition being configured such that a flavor derived from a flavor component included in a food that contains the oil/fat composition or included in the oil/fat composition can be suitably released within the oral cavity, and that said flavor can be appropriately sustained. Specifically, provided, among other things, is a method for producing an oil/fat composition, the method comprising: an ozone treatment step (1) in which, using a specific amount of ozone, a starting material oil/fat and the ozone are brought into contact with one another; an activated white earth treatment step (2) in which the oil/fat that has been subjected to the ozone treatment in step (1) is brought into contact with activated white earth; and a deodorizing step (3) in which the oil/fat that has been subjected to the activated white earth treatment in step (2) is subjected to a deodorizing treatment at a temperature that is not greater than a specific temperature.
The present invention pertains to a liquid oily composition, etc., said liquid oily composition containing: component (A) that is an ester oil having a 2-(1,3,3-trimethylbutyl)-5,7,7-trimethyloctyl structure in the fatty chain, having a hydroxyl group value of 5-100 mg KOH/g and being in a liquid state at 20°C; and component (B) that is a silicone oil being miscible with the aforesaid component (A) at a mass ratio of 1:1 and being in a liquid state at 20°C, wherein the mass ratio [(A)/(B)] of the content of component (A) with respect to the total composition to the content of component (B) with respect to the total composition is 0.05-4.
The present invention addresses the problem of providing: a gel-like food which has a high protein content, is a uniform gel, and has swallowing properties of being easily ingestible by elderly people or people with swallowing difficulty; and a method for producing said gel-like food. The present invention pertains to: a gel-like food using the thermal coagulation of proteins and containing 1-6 mass% of an egg white protein and 4-15 mass% of casein, wherein the total protein content in the gel-like food is 5.5-25 mass%; and a method for producing said gel-like food, the method comprising a step for coagulating proteins through heating.
The purpose of the present invention is to provide a novel method for producing a powdered fat or oil composition. Specifically, provided is a method for producing a powdered fat or oil composition comprising a fat or oil component comprising at least one XXX-type triglyceride having, at positions 1 to 3 of glycerol, a fatty acid residue X having x number of carbons, wherein the number of carbons x is an integer selected from 16 to 20, the fat or oil component contains a β-form fat or oil, and the loose bulk density of the powdered fat or oil composition is 0.05-0.6 g/cm3. The method for producing a powdered fat or oil composition comprises (a) a step of preparing a solid fat or oil composition starting material that contains XXX-type triglyceride; (b) a step of heating the solid fat or oil composition starting material obtained in step (a), at a temperature less than the melting point to change the fat or oil component in the solid fat or oil composition starting material to β-form fat or oil and obtain a β-form fat- or oil-containing composition starting material; and (c) a step of obtaining a powdered fat or oil composition by pulverizing the β-form fat- or oil-containing composition starting material obtained in step (b), by starting material-to-starting material impact unaccompanied by mechanical pulverization.
Provided is a flavor-imparting agent which contains an oil or fat as a base material and has an improved flavor, particularly has a sweet flavor and/or a milky flavor of a lactone having 6 to 14 carbon atoms. A flavor-imparting agent having a sweet flavor and/or a milky flavor can be produced by subjecting a glyceride having a specific constituent fatty acid to oxidization by heating at 140°C or higher to produce a specific amount of a lactone having 6 to 14 carbon atoms.
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
51.
SCREENING METHOD FOR GLP-1 SECRETION CONTROL AGENT, GLP-1 SECRETION CONTROL AGENT, COMPOSITION FOR PREVENTING OR AMELIORATING DIABETES, OBESITY, POSTPRANIDAL HYPERGLYCEMIA, NEURODEGENERATIVE DISEASE, HYPOGLYCEMIA, ADIPOSITY, OR NESIDIOBLASTOSIS, METHOD FOR PROMOTING SECRETION OF GLP-1 IN GPR84-EXPRESSING CELLS, METHOD FOR PRODUCING COMPOSITION FOR PROMOTING SECRETION OF GLP-1, USE OF GPR84 AGONIST FOR PRODUCING THERAPEUTIC AGENT FOR DISEASE, GLP-1 SECRETION PROMOTION AGENT, AND COMPOSITION FOR ORAL INGESTION
The present invention addresses the problem of providing a novel GLP-1 secretion promotion agent. The present invention provides a GLP-1 secretion promotion agent that includes a GPR84 agonist as an active ingredient.
A61K 31/20 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A61K 45/00 - Préparations médicinales contenant des ingrédients actifs non prévus dans les groupes
A61P 1/18 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des troubles pancréatiques, p. ex. enzymes pancréatiques
A61P 3/10 - Médicaments pour le traitement des troubles du métabolisme de l'homéostase du glucose de l'hyperglycémie, p. ex. antidiabétiques
A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence
A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
G01N 33/50 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique
52.
METHOD FOR RAISING BLOOD DECANOIC ACID CONCENTRATION, BLOOD-DECANOIC-ACID-CONCENTRATION-RAISING AGENT, PHARMACEUTICAL COMPOSITION, AND FOOD COMPOSITION
The present invention addresses the problem of providing a technique with which it is possible to increase the decanoic acid concentration in the peripheral blood and to deliver decanoic acid effective for manifesting a physiological action in the peripheral tissues without a large amount of MCT being ingested at one time. The present invention is: a method for raising the blood decanoic acid concentration through ingestion of a triglyceride having, as constituent fatty acids, decanoic acid and long-chain fatty acids; a blood-decanoic-acid-concentration-raising agent in which a triglyceride having, as constituent fatty acids, decanoic acid and long-chain fatty acids is employed as an active ingredient; and a pharmaceutical composition and a food composition that contain the blood-decanoic-acid-concentration-raising agent.
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A61K 31/231 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone ayant une ou deux doubles liaisons
A61P 3/00 - Médicaments pour le traitement des troubles du métabolisme
The purpose of the present invention is to provide a sauce adhesive property improving agent for improving an adhesive property of a sauce when the sauce is caused to adhere to a food product such as pasta. Provided is a sauce adhesive property improving agent having a fat content of 80-100 mass%, and a viscosity of 60-4000 mPa⋅s (25°C).
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
54.
METHOD FOR PREDICTING PROGNOSIS FOR CANCER PATIENT, METHOD FOR PREDICTING EFFECTIVENESS OF ANTICANCER THERAPY, AND METHOD FOR SELECTING APPROPRIATE THERAPY FOR CANCER PATIENT
An object of the present invention is to provide a method for predicting prognosis for a cancer patient. The present invention provides a method for predicting prognosis for a cancer patient, wherein at least one index selected from the group consisting of an index of nutritional state, an index of sugar metabolism state, and an index of inflammatory state in the cancer patient is used as an index of prognosis. The index of nutritional state is preferably a concentration of albumin in the blood, the index of sugar metabolism state is preferably a concentration of glucose in the blood, and the index of inflammatory state is preferably a concentration of CRP in the blood.
G01N 33/68 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique faisant intervenir des protéines, peptides ou amino-acides
G01N 33/66 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique faisant intervenir les sucres du sang, p. ex. le galactose
55.
Method for Manufacturing Refined Edible Oil and/or Fat, Method for Improving Light Exposure Odor of Edible Oil and/or Fat, and Refined Edible Oil and/or Fat
The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.
The present invention provides a method of producing a refined oil and/or fat, comprising step B: a step of steam-distilling a raw material oil and/or fat at 240° C. or more, wherein a content of saturated hydrocarbons having 20 to 35 carbon atoms in the refined oil and/or fat is 10 ppm by mass or less.
The present invention addresses the problem of developing a fat or oil composition that has a low saturated fatty acid content, good meltability in the mouth and high heat resistance and that is suitable for spreads, fillings, etc. The present invention pertains to a fat or oil composition comprising 1.0-8 mass% of S3, 5-30 mass% of S2U, 35-80 mass% of SU2 and 5-45 mass% of U3, wherein the ratio by mass of the content of StUU to the content of SU2 (StUU/SU2) is 0.15-0.95. Also, the present invention pertains to the aforesaid fat or oil composition wherein the ratio by mass of the content of H3 to the content of S3 (H3/S3) is 0.5 or greater.
Provided is a loosening agent for a starch-containing food that has good loosening properties. Also provided are a method for improving the loosening properties of a starch-containing food and a method for manufacturing a starch-containing food that has good loosening properties. More particularly, provided are a loosening agent for a starch-containing food, etc. This loosening agent for a starch-containing food, which is an emulsion or which is to be used in the form of an emulsion by adding water thereto, comprises a fat or oil composition containing a fat or oil and an emulsifier and a thickening polysaccharide, wherein the emulsion has a viscosity of 50-10000 mPa·s (25°C).
A method of producing refined oils and/or fats whereby the content of, e.g., glycidol, can be reduced and reductions in the content of tocopherols can be inhibited, and a method for producing low-impurity tocopherols. The method includes a first distillation step of subjecting raw material oils and/or fats to thin film distillation under a first condition; a second distillation step of subjecting a first distillate fraction obtained after the first distillation step to thin film distillation under a second condition; a third distillation step of subjecting a second residual fraction obtained after the second distillation step to thin film distillation under a third condition; and a mixing step of obtaining a mixed oil by mixing a first residual fraction obtained after the first distillation step, with a third distillate fraction obtained after the third distillation step. The first, second, and third conditions include specified temperature conditions and pressure conditions.
The present invention addresses the problem of providing an oil-in-water emulsified seasoning in which deterioration of flavor over time is suppressed, and a method for producing the oil-in-water emulsified seasoning. The present invention is an oil-in-water emulsified seasoning containing 25-75 mass% of an oil and fat, 5-50 mass ppm of ß-carotene, and 1-5 mass ppm of lycopene, wherein the ß-carotene is contained in the oil and fat, and the lycopene is contained in a continuous phase. The present invention is also a method for producing an oil-in-water emulsified seasoning, the method involving emulsifying an oil phase that contains the oil and fat and the ß-carotene, and an aqueous phase that contains the lycopene.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
61.
OIL-IN-WATER EMULSIFIED SEASONING, AND METHOD FOR PRODUCING SAME
The present invention addresses the problem of providing an oil-in-water emulsified seasoning in which deterioration of flavor over time is suppressed, and a method for producing the oil-in-water emulsified seasoning. The present invention is an oil-in-water emulsified seasoning containing 25-75 mass% of an oil and fat, 5-50 mass ppm of β-carotene, and 1-5 mass ppm of lycopene, wherein the β-carotene is contained in the oil and fat, and the lycopene is contained in a continuous phase. The present invention is also a method for producing an oil-in-water emulsified seasoning, the method involving emulsifying an oil phase that contains the oil and fat and the β-carotene, and an aqueous phase that contains the lycopene.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
62.
OIL AND/OR FAT COMPOSITION AND METHOD FOR PRODUCING SAME
The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of cocoa butter is used; and producing method thereof. The present invention provides an oily product containing a fat/oil as a continuous phase. The fat/oil contains SOS, HMM, HLM, HLL, HHM and HHL. The mass ratio (HLM/HLL) of the HLM content to the HLL content is 1.0 or more. The mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the total content of HMM, HLM, HLL, HHM and HHL to the SOS content is 0.9 to 8. In HMM, HLM, HLL, HHM and HHL, fatty acids having a carbon number of 20 or more occupy less than 3% by mass of the total constituent fatty acids H.
Provided is a powdered fat/oil composition that can promote the swallowing of food or the like. Specifically, provided is a powdered fat/oil composition for promoting swallowing, said composition comprising, relative to 100 mass% of the total triglyceride content, 65-99 mass% of at least one XXX-type triglyceride having a fatty acid residue X having a carbon number of x at positions 1-3, and 35-1 mass% of at least one X2Y-type triglyceride obtained by substituting a fatty acid residue Y having a carbon number of y for one of the fatty acid residues X in the XXX-type triglyceride, the swallowing-promoting powdered fat and/or oil composition being characterized in that the carbon number x is an integer selected from 10-12 and the carbon number y is independently an integer selected from x + 2 to x + 12 and is an integer not greater than 22.
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
66.
METHOD FOR IMPROVING PERSISTENCE OF FLAVOR OF FOOD/BEVERAGE PRODUCT
The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor of a food/beverage product, said agent using polyglycerol polyricinoleate as an effective ingredient. In addition, the present disclosure is: said agent for improving the persistence of flavor of a food/beverage product, wherein the degree of polymerization of polyglycerin in said polyglycerol polyricinoleate is 2-10; said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product having a sweet and/or salty flavor; and said agent for improving the persistence of flavor of a food/beverage product, said food/beverage product containing an edible oil/fat.
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23L 13/60 - Produits à base de viande hachée ou émulsifiée, p. ex. saucissesViande reconstituée à partir de viande hachée
A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
The present disclosure addresses the problem of developing a simplified method for achieving the satisfactory development of the flavor of a flour paste. The present disclosure is a flour paste containing 1 to 10000 ppm by mass of a polyglycerol-condensed ricinolein acid ester. The present disclosure also relates to: the above-mentioned flour paste wherein an oil or fat is contained in an amount of 1 to 55% by mass; the above-mentioned flour paste wherein the polyglycerol-condensed ricinolein acid ester is contained in an amount of 0.001 to 7.5 parts by mass relative to 100 parts by mass of the oil or fat; and the above-mentioned flour paste wherein the average polymerization degree of a polyglycerol moiety in the polyglycerol-condensed ricinolein acid ester is 2 to 10.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
The present disclosure addresses the problem of developing an inexpensive and simple method for enhancing the flavor of gel-like food. The present disclosure is a gel-like food containing 1-10,000 mass ppm of a polyglycerin condensed ricinoleic acid ester. The present disclosure is also: the gel-like food that is an emulsified composition containing water and an oil/fat; the gel-like food containing 0.01-10 mass parts of a polyglycerin condensed ricinoleic acid ester relative to 100 mass parts of the oil/fat; and the gel-like food in which the average polymerization degree of the polyglycerin portion of the polyglycerin condensed ricinoleic acid ester is 2-10.
A23L 9/00 - Flans ou entremetsSuccédanés de crèmeLeur préparation ou leur traitement
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
69.
HEAT-RESISTANT CHOCOLATE AND METHOD FOR MANUFACTURING SAME
The present invention addresses the problem of providing a chocolate which has enhanced heat resistance and a high content of cacao solids. The present invention pertains to a chocolate in which the cacao solid content is 9.5 to 30 mass% and the mass ratio of the polyglycerol condensed ricinoleic acid ester content to the phospholipid content is 75:25 to 100:0. The present invention also pertains to a method for manufacturing a chocolate in which the cacao solid content is 9.5 to 30 mass%, said method comprising blending a polyglycerol condensed ricinoleic acid ester and a phospholipid so that, in the chocolate, the mass ratio of the polyglycerol condensed ricinoleic acid ester content to the phospholipid content becomes 75:25 to 100:0.
The present disclosure addresses the problem of developing a method for enhancing the flavor of frozen confectionery that is eaten while frozen, and also enhancing dairy and other flavor components. The present disclosure is frozen confectionery containing 5 to 5,500 ppm by mass of polyglycerol polyricinoleate. The present disclosure is also said frozen confectionery including water, and oil/fat. In addition, the present disclosure is: said frozen confectionery including 0.001 to 7.5 parts by mass of polyglycerol polyricinoleate with respect to 100 parts by mass of said oil/fat, wherein the oil/fat content is 50 mass% or less; and said frozen confectionery, wherein the average degree of polymerization of the polyglycerin moiety in said polyglycerol polyricinoleate is 2 to 10.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
The present invention addresses the problem of developing a simple method for strengthening the flavor of a whip cream or a whipped cream. The present invention pertains to a whip cream or a whipped cream containing 5-5500 ppm by mass of a polyglycerin condensed ricinoleic acid ester. The present invention also pertains to a whip cream or a whipped cream which contains, with respect to 100 parts by mass of fats and oils, 0.001-2 parts by mass of a polyglycerin condensed ricinoleic acid ester, and to a whip cream or a whipped cream in which the average degree of polymerization of a polyglycerin portion of the polyglycerin condensed ricinoleic acid ester is 2-10.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
The present invention provides an oily moisturizer composed of an esterified product of a component A and a component B, or an esterified product of the component A, the component B and a component C, wherein the hydroxyl value of the esterified product is within a range from 0 to 180 mgKOH/g, and the mass ratio between fatty acid residues derived from the component B and fatty acid residues derived from the component C within the fatty acid residues that constitute the esterified product of the component A, the component B and the component C is within a range from 99.9:0.1 to 25:75. The invention also provides a topical skin composition containing the oily moisturizer.
The present invention provides an oily moisturizer composed of an esterified product of a component A and a component B, or an esterified product of the component A, the component B and a component C, wherein the hydroxyl value of the esterified product is within a range from 0 to 180 mgKOH/g, and the mass ratio between fatty acid residues derived from the component B and fatty acid residues derived from the component C within the fatty acid residues that constitute the esterified product of the component A, the component B and the component C is within a range from 99.9:0.1 to 25:75. The invention also provides a topical skin composition containing the oily moisturizer.
Component A: a polyglycerol having an average polymerization degree, calculated from the hydroxyl value, of 2 to 10
The present invention provides an oily moisturizer composed of an esterified product of a component A and a component B, or an esterified product of the component A, the component B and a component C, wherein the hydroxyl value of the esterified product is within a range from 0 to 180 mgKOH/g, and the mass ratio between fatty acid residues derived from the component B and fatty acid residues derived from the component C within the fatty acid residues that constitute the esterified product of the component A, the component B and the component C is within a range from 99.9:0.1 to 25:75. The invention also provides a topical skin composition containing the oily moisturizer.
Component A: a polyglycerol having an average polymerization degree, calculated from the hydroxyl value, of 2 to 10
Component B: one fatty acid, or two or more fatty acids, selected from among linear saturated fatty acids of 6 to 10 carbon atoms
The present invention provides an oily moisturizer composed of an esterified product of a component A and a component B, or an esterified product of the component A, the component B and a component C, wherein the hydroxyl value of the esterified product is within a range from 0 to 180 mgKOH/g, and the mass ratio between fatty acid residues derived from the component B and fatty acid residues derived from the component C within the fatty acid residues that constitute the esterified product of the component A, the component B and the component C is within a range from 99.9:0.1 to 25:75. The invention also provides a topical skin composition containing the oily moisturizer.
Component A: a polyglycerol having an average polymerization degree, calculated from the hydroxyl value, of 2 to 10
Component B: one fatty acid, or two or more fatty acids, selected from among linear saturated fatty acids of 6 to 10 carbon atoms
Component C: one fatty acid, or two or more fatty acids, selected from among fatty acids of 6 to 28 carbon atoms (but excluding fatty acids of the component B)
Component C comprises one fatty acid, or two or more fatty acids, selected from among fatty acids of 6 to 28 carbon atoms (but excluding fatty acids of the component B).
The present invention addresses the problem of providing a method for analyzing a composition of a plurality of triacylglycerols that have different constituent fatty acids that may have the same total number of carbons. The present invention also addresses the problem of providing a method for analyzing the triacylglycerol composition of a fat. The present invention is a method for analyzing a triacylglycerol composition that includes at least two different triacylglycerols that have the same total number of carbons in the fatty acid residues thereof. The method includes steps (a) and (b). (a) Using mass spectrometry to degrade the triacylglycerols into corresponding diacylglycerol and fatty acid fragments. (b) Using mass spectrometry to degrade the diacylglycerols detected in step (a) into corresponding fatty acid fragments.
G01N 30/88 - Systèmes intégrés d'analyse, spécialement adaptés à cet effet, non couverts par un seul des groupes
G01N 27/62 - Recherche ou analyse des matériaux par l'emploi de moyens électriques, électrochimiques ou magnétiques en recherchant l'ionisation des gaz, p. ex. des aérosolsRecherche ou analyse des matériaux par l'emploi de moyens électriques, électrochimiques ou magnétiques en recherchant les décharges électriques, p. ex. l'émission cathodique
77.
WATER-CONTAINING HEAT-RESISTANT CHOCOLATE AND METHOD FOR PRODUCING THE SAME
The present invention addresses the problem of providing a method for producing a water-containing heat-resistant chocolate. This method is simpler than conventional methods and imparts a heat resistance property to chocolate even with a brief heat retention processing step. The present invention is a water-containing heat-resistant chocolate produced by adding, to melted chocolate, a water-base composition (hereafter called a "water-containing material") composed of sugar, the composition including at least 60 mass% of fructose . Furthermore, the present invention is chocolate obtained so that the water content in the chocolate is 0.5-2.5 mass%, or preferably 1.0-2.0 mass%, as a result of adding the water-containing material.
The present invention addresses the problem of providing a chocolate which comprises a fat containing lauric acid as a constituting fatty acid and which has improved bloom resistance. The present invention pertains to a chocolate comprising a powdery fat composition, wherein: the powdery fat composition contains a fat powder having a melting point of 50°C or higher and containing two-chain-length β type crystals; and the content of lauric acid, relative to the total constituting fatty acids of fats contained in the chocolate, is 20-60 mass%. The present invention also pertains to a chocolate wherein the content of the fat powder, relative to the fats contained in the chocolate, is 0.5-32 mass%.
The purpose of the present application is to provide, for composite confections that combine a baked confection with chocolate, a plastic fat composition for use in producing said composite confections in which whitening of the baked confection portion that occurs over time is inhibited. The present invention is a plastic fat composition containing fats such that the SUS content is 14.3-29.5 mass%, the SSS content is 8.0-18.7 mass%, the content of C22 fatty acids as constituent fatty acids is 0.3-3.3 mass%, and the content of C8-C12 fatty acids as constituent fatty acids is less than 1.6 mass%. Note that S, U, SUS, and SSS respectively indicate the following. S: a saturated fatty acid of at least 16 carbons U: an unsaturated fatty acid of at least 16 carbons SUS: a triacylglyceride in which S is bound at position 1 and position 3 and U is bound at position 2 SSS: a triacylglyceride in which three molecules of S are bound
Provided is a refined fat/oil having a reduced saturated hydrocarbon content from a crude oil of a fat/oil having a high saturated hydrocarbon content, and a production method for obtaining the refined fat/oil. Specifically, provided is a method for producing a refined fat/oil that includes a step B: step for the steam distillation of a raw material fat/oil at 240°C or higher, wherein the content of saturated hydrocarbons having 20-35 carbon atoms in the refined fat/oil is 10 mass ppm or lower.
The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.
The present invention addresses the problem of developing a non-tempered, non-trans-acid type chocolate having a moderate solidification speed, good melt-in-the-mouth feel, and good bloom resistance. The present invention provides chocolate containing fat and saccharides. The fat contained in the chocolate includes 7 to 13 mass% of S3, 45 to 65 mass% of S2O, and at most 5 mass% of U3. The mass ratio (SOS/S2O) of the SOS content to the S2O content is 0.60 to 0.75.
The purpose of the present invention is to provide a food manufacturing method in which food ingredients are applied to a substrate surface and a protein-denatured food obtained by heating can be easily separated from the substrate surface. A further purpose of the present invention is to provide a food manufactured without applying undue force to the sheet during separation from the substrate surface. A food manufacturing method is provided which involves a step for applying protein-containing food ingredients to a substrate surface, heating, and separating the protein-denatured food from the substrate surface, wherein, after pre-application of a triglyceride composition, the food ingredients are further applied to the substrate surface. A food obtained by the aforementioned food manufacturing method is also provided.
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
84.
PREDICTION METHOD FOR PROGNOSIS OF PATIENTS WITH CANCER, PREDICTION METHOD FOR EFFECTIVENESS OF ANTI-CANCER THERAPY, AND SELECTION METHOD FOR THERAPY SUITABLE FOR PATIENTS WITH CANCER
The purpose of the present invention is to provide a prediction method for prognosis of patients with cancer. The present invention provides a prediction method for prognosis of patients with cancer characterized by using, as an index of prognosis, at least one index selected from the group consisting of an index of nutritional conditions, an index of sugar metabolism conditions, and an index of inflammation conditions in a patient with cancer. The index of nutritional conditions is preferably the concentration of albumin in the blood, the index of sugar metabolism conditions is preferably the concentration of glucose in the blood, and the index of inflammation conditions is preferably the concentration of CRP in the blood.
G01N 33/66 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique faisant intervenir les sucres du sang, p. ex. le galactose
G01N 33/68 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique faisant intervenir des protéines, peptides ou amino-acides
85.
TRIGLYCERIDE ANALYSIS METHOD, OIL AND FAT SORTING METHOD, AND TRIGLYCERIDE PRODUCTION METHOD
The present invention addresses the problem of providing: a triglyceride analysis method using supercritical fluid chromatography; a method for quantifying triglyceride by means of supercritical fluid chromatography and sorting oil and fat on the basis of a triglyceride component; and a triglyceride production method by which triglyceride can be fractionated. The present invention is a triglyceride analysis method for analyzing triglyceride by means of supercritical fluid chromatography, the method involving, in the supercritical fluid chromatography, a stationary phase having a chiral selector and a mobile phase containing carbon dioxide and methanol, wherein the chiral selector is a chiral selector in which a substituent having one chlorine and one methyl group is bonded to a polysaccharide, and/or a chiral selector in which a substituent having two or more chlorines is bonded to a polysaccharide.
B01D 15/38 - Adsorption sélective, p. ex. chromatographie caractérisée par le mécanisme de séparation impliquant une interaction spécifique non couverte par un ou plusieurs des groupes , p. ex. chromatographie d'affinité, chromatographie d'échange par ligand ou chromatographie chirale
B01D 15/40 - Adsorption sélective, p. ex. chromatographie caractérisée par le mécanisme de séparation utilisant un fluide supercritique comme phase mobile ou comme éluant
B01J 20/285 - Absorbants ou adsorbants poreux à base de polymères
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
In order to suppress the deterioration of frying oil and fat, there are provided: a fry cooking method that uses a silicone-oil containing oil and fat as the frying oil and fat and forcibly cools the surface of the frying oil and fat; a method for suppressing the deterioration of a silicone oil-containing oil and fat, the method including forcibly cooling the surface of the silicone oil-containing oil and fat during the heating of the silicone oil-containing oil and fat; and a fry cooking device provided with a fryer into which the silicone oil-containing oil and fat is placed as the frying oil and fat, and a forced cooling device (blower) for forcibly cooling the oil surface of the silicone oil-containing oil and fat placed in the fryer.
The present invention addresses the problem of providing a method for producing refined oils and fats whereby the content of, e.g., glycidol, can be reduced and reductions in the content of tocopherols can be inhibited, and providing a method for producing low-impurity tocopherols. The present invention provides a method for producing refined oils and fats, the method comprising a first distillation step of subjecting a starting oil/fat to thin film distillation under a first condition; a second distillation step of subjecting a first distillate obtained after the first distillation step to thin film distillation under a second condition; a third distillation step of subjecting a second residue obtained after the second distillation step to thin film distillation under a third condition; and a mixing step of obtaining a mixed oil by mixing a first residue obtained after the first distillation step, with a third distillate obtained after the third distillation step. The first, second, and third conditions include specified temperature conditions and pressure conditions.
The present invention addresses the problem of providing a technique by which heat tinting of an oil/fat composition can be inhibited. The present invention pertains to an oil/fat composition containing 93 mass% or more of deodorized oils/fats, wherein: the silicone oil content in the oil/fat composition is 0.5-10 ppm by mass; the deodorized oils/fats in the oil/fat composition comprise 10-100 mass% of deodorized oil/fat A which is a re-deodorized oil/fat derived from a specific deodorized palm-based oil/fat; the deodorized oils/fats in the oil/fat composition comprise 0-90 mass% of deodorized oil/fat B which comprises one or more members selected from among specific soybean oil, corn oil, cotton seed oil and sunflower oil and/or deodorized oil/fat C which is a specific deodorized rapeseed oil; and the total content of deodorized oil/fat A, deodorized oil/fat B and deodorized oil/fat C is 50-100 mass% relative to the deodorized oils/fats in the oil/fat composition.
The present invention addresses the problem of providing: a chocolate dough having a low viscosity, and in particular, a chocolate dough in which an increase in dough viscosity caused by the addition of a small amount of water is suppressed; and a method for producing said chocolate dough. The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
91.
OIL-AND-FAT COMPOSITION AND METHOD FOR PRODUCING SAME
The present invention addresses the problem of providing a technology capable of suppressing heat coloration of an oil-and-fat composition. The present invention relates to an oil-and-fat composition containing 93 mass% or more of a deodorized oil and fat, wherein: a silicone oil content in the oil-and-fat composition is 0.5-10 mass ppm; 50-100 mass% of the deodorized oil-and-fat in the oil-and-fat composition is a deodorized oil A and/or a deodorized oil B; the deodorized oil A has a total tocopherol content of 900 ppm or less in the deodorized oil A and an acid number of 0.03 or less, and is at least one deodorized oil-and-fat selected from among soybean oil, corn oil, sunflower oil, and cotton seed oil; and the deodorized oil B has a total tocopherol content of 550 ppm or less in the deodorized oil B and an acid number of 0.03 or less, and is a rapeseed deodorized oil.
The present invention provides an oil-based humectant which is characterized by being composed of an esterified product of a component A and a component B, or an esterified product of a component A, a component B and a component C, and which is also characterized in that: the esterified product has a hydroxyl value of 0-160 mgKOH/g; and the mass ratio of the fatty acid residues derived from the component B to the fatty acid residues derived from the component C in the fatty acid residues constituting the esterified product of the component A, the component B and the component C is from 99.9:0.1 to 45:55. The present invention also provides a composition for external application to the skin, which contains this oil-based humectant. Component A: a polyhydric alcohol which is dipentaerythritol, erythritol or sorbitan Component B: one or more fatty acids which are selected from among linear saturated fatty acids having 6-10 carbon atoms Component C: one or more fatty acids which are selected from among fatty acids having 6-28 carbon atoms (excluding the component B)
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A61P 17/16 - Émollients ou protecteurs, p. ex. contre les radiations
A61Q 1/02 - Préparations contenant des colorants cutanés, p. ex. pigments
A61Q 1/04 - Préparations contenant des colorants cutanés, p. ex. pigments pour les lèvres
A61Q 1/08 - Préparations contenant des colorants cutanés, p. ex. pigments pour les joues, p. ex. fard
A61Q 1/10 - Préparations contenant des colorants cutanés, p. ex. pigments pour les yeux, p. ex. eye-liner, mascara
A61Q 1/12 - Poudres pour le visage ou le corps, p. ex. pour l'entretien, l'embellissement ou l'absorption
The present invention provides an oil-based humectant which is characterized by being composed of an esterified product of a component A and a component B, or an esterified product of a component A, a component B and a component C, and which is also characterized in that: the esterified product has a hydroxyl value of 0-180 mgKOH/g; and the mass ratio of the fatty acid residues derived from the component B to the fatty acid residues derived from the component C in the fatty acid residues constituting the esterified product of the component A, the component B and the component C is from 99.9:0.1 to 25:75. The present invention also provides a composition for external application to the skin, which contains this oil-based humectant. Component A: a polyglycerol which has an average degree of polymerization of 2-10 as calculated from the hydroxyl value Component B: one or more fatty acids which are selected from among linear saturated fatty acids having 6-10 carbon atoms Component C: one or more fatty acids which are selected from among fatty acids having 6-28 carbon atoms (excluding the component B)
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A61P 17/16 - Émollients ou protecteurs, p. ex. contre les radiations
A61Q 1/02 - Préparations contenant des colorants cutanés, p. ex. pigments
A61Q 1/04 - Préparations contenant des colorants cutanés, p. ex. pigments pour les lèvres
A61Q 1/08 - Préparations contenant des colorants cutanés, p. ex. pigments pour les joues, p. ex. fard
A61Q 1/10 - Préparations contenant des colorants cutanés, p. ex. pigments pour les yeux, p. ex. eye-liner, mascara
A61Q 1/12 - Poudres pour le visage ou le corps, p. ex. pour l'entretien, l'embellissement ou l'absorption
This food texture evaluation device (2) is provided with: a drive part (23) including a linear motor; a crushing member (22) driven toward a sample (4) by the drive part; a load measuring part (25) that includes a load cell and measures the force applied to a sample stand (21) when the sample is pressed against the crushing member; and a vibration sensor (26) for detecting the vibration generated from the sample to which the force has been applied.
G01N 29/14 - Recherche ou analyse des matériaux par l'emploi d'ondes ultrasonores, sonores ou infrasonoresVisualisation de l'intérieur d'objets par transmission d'ondes ultrasonores ou sonores à travers l'objet utilisant des techniques d'émission acoustique
G01N 3/08 - Recherche des propriétés mécaniques des matériaux solides par application d'une contrainte mécanique par application d'efforts permanents de traction ou de compression
G01N 29/44 - Traitement du signal de réponse détecté
95.
Oily moisturizer and topical skin composition containing same
This oily moisturizer is composed of either an esterified product of a component A that is ditrimethylolpropane, and a component B that is one fatty acid, or two or more fatty acids, selected from among saturated fatty acids of 6 to 12 carbon atoms, or an esterified product of the component A, the component B, and a component C that is one fatty acid, or two or more fatty acids, selected from among fatty acids of 13 to 28 carbon atoms, wherein the hydroxyl value of the esterified product is not more than 140 mgKOH/g, and the mass ratio between fatty acid residues derived from the component B and fatty acid residues derived from the component C within the fatty acid residues that constitute the esterified product of the component A, the component B and the component C is within a range from 99.9:0.1 to 60:40.
The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of cocoa butter is used. The present invention provides an oily product containing a fat/oil as a continuous phase. The fat/oil contains SOS, HMM, HLM, HLL, HHM and HHL. The mass ratio (HLM/HLL) of the HLM content to the HLL content is 1.0 or more. The mass ratio (HMM + HLM + HLL + HHM + HHL)/SOS of the total content of HMM, HLM, HLL, HHM and HHL (HMM + HLM + HLL + HHM + HHL) to the SOS content is 0.9 to 8. In HMM, HLM, HLL, HHM and HHL, fatty acids having a carbon number of 20 or more occupy less than 3% by mass of the total constituent fatty acids H.
The present invention addresses the problem of providing: a composition for filling a soft capsule, the composition being suitable for filling; and a soft capsule filled with the composition. The present invention is a composition for filling a soft capsule, the composition containing an edible oil and a powdered fat/oil composition that contains a fat/oil component including one or more XXX-type triglycerides having a Cx fatty acid residue X at positions 1-3 of glycerin, wherein the composition for filling a soft capsule is characterized in that the carbon number x is an integer selected from 10-22, the fat/oil component includes a β-type fat/oil, the particles of the powdered fat/oil composition are plate-shaped, the average grain size of the powdered fat/oil composition is 50 μm or less, and the viscosity of the composition for filling a soft capsule at 20°C is 500-150,000 mPa∙s.
A61K 47/14 - Esters d’acides carboxyliques, p. ex. acides gras monoglycérides, triglycérides à chaine moyenne, parabènes ou esters d’acide gras de PEG
A61K 9/48 - Préparations en capsules, p. ex. de gélatine, de chocolat
A61K 47/44 - Huiles, graisses ou cires couvertes par plus d’un des groupes Huiles, graisses ou cires naturelles ou naturelles modifiées, p. ex. huile de ricin, huile de ricin polyéthoxylée, cire de lignite, lignite, gomme-laque, colophane, cire d’abeille ou lanoline
The present invention provides a composition that has an excellent hardness adjustment action, can be used as a solidifying agent for various cosmetics, and when added to cosmetics, can impart those cosmetics with excellent shape retention properties, an oil oozing suppression effect during use, a favorable texture and good storage stability, and also provides an oily solid cosmetic to which the composition has been added. Specifically, the invention provides a solid wax composition containing a component (A): candelilla wax, and a component (B): a monoester having a total of 40 to 48 carbon atoms, wherein the mass ratio between the component (A) and the component (B) in the solid wax composition satisfies component (A):component (B)=45:55 to 95:5, and the monoester is a monoester of a monovalent fatty acid and a monohydric alcohol.
The present invention addresses the problem of providing a method for analyzing a triglyceride isomer, a method for separating an oil and fat having different contents of triglyceride isomers, and method for manufacturing a triglyceride whereby a triglyceride isomers can be fractionated. The present invention is a method for analyzing a triglyceride, comprising a step for analyzing a triglyceride isomer by supercritical fluid chromatography, wherein a plurality of types of solid phases are used in the supercritical fluid chromatography, and at least two solid phases from among the solid phases have different chiral selectors in which one or more chlorines are bonded to a polysaccharide derivative.
The present invention addresses the problem of providing a soft chocolate that exhibits plasticity or fluidity at normal temperature even when included in a baking composite food dough and baked. The present invention is a soft chocolate that has a continuous phase of a fat and contains a sweetener, the solid fat content (SFC) of the fat being 4-34% at 10°C, 2-24% at 20°C, and 0-4% at 30°C; and the soft chocolate containing 0.25-1.3% by mass of phospholipids. The present invention furthermore is a soft chocolate that contains polyglycerol condensed ricinoleic acid esters.
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
