An emulsified composition containing a milk product, an emulsifier, and a magnesium material, wherein the milk product has a total solid content of 20 mass% or above and a ratio of milk fat relative to the total solid content of 30 mass% or above, and the mass ratio of magnesium in relation to the fat content in the composition (fat content: magnesium) is 1:0.0003 to 1:0.01.
The present invention pertains to a method for producing a beverage which is characterized by mixing a beverage component and an oil/fat emulsion which is obtained by subjecting an edible oil/fat containing a highly saturated fatty acid to a high-pressure emulsification treatment a plurality of times, and setting the total treatment pressure applied to the edible oil/fat during the plurality of high-pressure emulsification treatments to 40MPa or higher.
INCORPORATED NATIONAL UNIVERSITY IWATE UNIVERSITY (Japan)
Inventor
Okada, Keiji
Sekiyama, Yasushi
Abstract
Provided is a novel method for preventing and/or treating digital dermatitis, which is a hoof disease in ungulates. An isothiocyanic acid ester such as allyl isothiocyanate is administered to the hoof of an ungulate. Examples of the ungulates to which the present invention may apply are cows including dairy cows, as well as sheep, pigs, and horses.
A powder composition containing a fat-soluble substance, starch hydrolyzate, and low-molecular surfactant, wherein the powder composition is characterized in that when the molecular weight distribution in the starch hydrolyzate is measured by gel permeation chromatography, the ratio of the peak area in a molecular weight range of 8500 to 18500 range to the total peak area is 15% or less.
An emulsion composition for food or drink, said emulsion composition comprising a milk product having a total solid content of 55 wt% or more and an emulsifier, wherein the emulsifier is a fatty acid ester and the milk product has an MFFB% [(moisture amount)/(total weight - milk fat amount): expressed as a percentage] of 73 wt% or more.
MITSUBISHI CHEMICAL ENGINEERING CORPORATION (Japan)
Inventor
Saito Junji
Ninomiya Hirofumi
Matsumoto Kazunori
Eikoshi Shigeharu
Uchiyama Hidefumi
Nojima Nobuyuki
Oda Seiji
Obori Koji
Abstract
An objective of the present invention is to provide a particulate body sterilization device with which it is possible to sterilize a large quantity of particulate bodies uniformly and without unevenness, as well as efficiently. A particulate body sterilization device (1) comprises: an intake (29) wherein a particulate body is received; a duct for sterilization (23), further comprising a sterilization processing space (37) for applying sterilizing electromagnetic waves on a particulate body flow (W1) which is received from the intake (29) and sterilization processing the particulate body flow (W1), and a discharge port (31) for discharging the particulate body which is sterilization processed in the sterilization processing space (37); an airflow generating device (9) which generates an air flow which flows through the sterilization processing space (37) from the intake (29) toward the discharge port (31), for conveying the particulate body flow (W1) from the intake (29) to the discharge port (31); and an airflow adjustment member (39) which adjusts the direction in which the air flow that is generated by the airflow generating device (9) flows in the duct for sterilization (23).
A23L 3/28 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
7.
OIL-IN-WATER EMULSION, OIL-IN-WATER BUBBLE-CONTAINING EMULSION, AND ENZYMATICALLY HYDROLYZED MILK PROTEIN MIXTURE
Provided is an oil-in-water emulsion produced using milk protein, fat/oil, an emulsifier, and protease, the emulsion being characterized in that (1) and/or (2) below are satisfied in MALDI-TOF MASS analysis. (1) The ratio of the 1993-1994 (m/z) peak intensity to the 1880-1881 (m/z) peak intensity is at least 0.21. (2) The ratio of the 2106-2107 (m/z) peak intensity to the 1880-1881 (m/z) peak intensity is at least 0.15. Thereby obtained is an oil-in-water bubble-containing emulsion having a favorable whipping ability when whipped even under acidic conditions and having reduced bitterness while retaining the flavor of the milk protein.
Disclosed is a fat-containing acidic beverage that has a pH of no more than 5 and wherein the occurrence of oil-off and cream separation resulting from the surfacing of fat content during storage is suppressed. The fat-containing acidic beverage has a pH of no more than 5 and contains a water-soluble hemicellulose and a fatty acid ester having a polyoxyalkene chain that has an HLB of at least 11.
Provided is an antibacterial agent effective against gram-positive bacteria, particularly an antibacterial agent that is safe even when added to a food product, and the like, and a disinfecting method. The antibacterial agent comprises as an active ingredient a compound represented by formula (1) and/or a compound represented by formula (2). This antibacterial agent shows antibacterial activity against gram-positive bacteria belonging to the genus Staphylococcus, Lactobacillus, Listeria, Alicyclobacillus, Bacillus, and the like.
Disclosed is a food product conditioning agent for which the manufacturing method is simple, that has excellent storage stability, and that, when added to various food products, maintains for a long period of time the texture and flavor that exist immediately after processing and cooking. The food product conditioning agent contains an emulsifier and a gel‑forming substance, and said emulsifier forms a lamellar structure. In particular, with a preferred embodiment, the lamellar structure of the emulsifier is formed with an organic acid monoglyceride, and the gel‑forming substance is glucomannan.
It is intended to provide a degradation odor-inhibiting agent by which the generation of a degradation odor from various products such as a food and a cosmetic can be effectively prevented. A degradation odor-inhibiting agent which comprises a plant extract and an isothiocyanic acid ester. In a preferred embodiment, the plant extract is an extract of a plant belonging to the family Lamiaceae, the extract of a plant belonging to the family Lamiaceae is a fat-insoluble extract of a plant belonging to the family Lamiaceae, and the ratio (by weight) of the fat-insoluble extract of a plant belonging to the family Lamiaceae/the isothiocyanic acid ester is from 1/1 to 99/1. Further, the plant extract comprises terpenes and the ratio (by weight) of the terpenes/the isothiocyanic acid ester is from 0.4/1 to 40/1.
A01N 47/46 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid the carbon atom having a double or triple bond to nitrogen, e.g. cyanates, cyanamides containing —N=C=S groups
B09C 1/02 - Extraction using liquids, e.g. washing, leaching
B09C 1/08 - Reclamation of contaminated soil chemically
A61K 8/46 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing sulfur
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
Disclosed is a glyceroglycolipid lipase which is highly safe, can hydrolyze a neutral fat, a glycerophospholipid or a glyceroglycolipid at about pH 6, is thermally stable to some extent, can hydrolyze lecithin, cannot hydrolyze lysolecithin, can rise a bread when used singly in the production of the bread, and has no unpleasant odor. Specifically disclosed is a glyceroglycolipid lipase derived from a filamentous bacterium Aspergillus japonicus.
It is intended to provide a coffee drink which suffer from neither precipitation nor fat separation even in a high-temperature pasteurization treatment during the production or prolonged-storage after the production, shows a refreshing taste and yet has a bacteriostatic action and an emulsion stability. A coffee drink which is prepared by adding a polyglycerol fatty acid ester having a degree of polymerization of 2 to 5 to a coffee extract having been treated with a saccharide-degrading enzyme, or a coffee drink wherein polysaccharides originating in a coffee extract satisfy at least one of the following requirements (A) to (C). (A) By a polysaccharide-degrading treatment, 50% or more of the peak area corresponding to polysaccharides having molecular weight of from 5000 to 100000, when measured by gel permeation chromatography, is reduced. (B) A molecular weight peak top of the polysaccharides appears at molecular weight of from 1000 to 4000, when measured by gel permeation chromatography. (C) The weight-average molecular weight of the polysaccharides is from 1000 to 6000, when measured by gel permeation chromatography.
Disclosed is phospholipase C which is capable of hydrolyzing various phospholipids with good efficiency in the acidic to almost neutral pH range, shows its activity in a citrate buffer solution, is thermally stable to some extent and does not hydrolyze a phosphate ester having no lipid moiety. Phospholipase C which shows its activity in the acidic to neutral pH range and does not substantially hydrolyze a phosphate ester other than a phospholipid.
patents