Abrégé

[Problem] To provide a soy protein-containing sheet-like composition having excellent texture and improved flexibility. [Solution] A soy protein-containing sheet-like composition containing soy protein and a medium-chain triglyceride. The medium-chain triglyceride preferably contains at least 90% by mass of fatty acid having 6 to 12 carbon atoms. The medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid. The soy protein-containing sheet- like composition preferably contains 0.001 parts by mass to 10 parts by mass, inclusive, of the medium-chain triglyceride relative to 100 parts by mass of the soy protein.

Classes IPC  ?

• A23L 11/45 - Coagulum de fèves de soja, p. ex. tofu
• A23J 3/16 - Protéines végétales à partir de soja
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement

Abrégé

Provided is an oil/fat composition with a crystallization speed suitable for baked confectionery of combined confectionery. More preferably, provided is an oil/fat composition with a crystallization speed and emulsifying capacity suitable for baked confectionery of combined confectionery. This oil/fat composition (provided that oil-in-water type oil/fat compositions are excluded) contains an edible oil/fat, an emulsifier A, and an emulsifier B, wherein the solid fat content of the edible oil/fat at 20°C is 5%-70%. The emulsifier A is sorbitan fatty acid ester, and the emulsifier B is sucrose fatty acid ester.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A21D 2/16 - Esters d'acides gras
• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés

Abrégé

Provided is an agent for reducing contamination in frying oil containing the following ingredient (A). Ingredient (A): a powdery granular material satisfying a condition (1) of having a starch content of 75% by mass or more, a condition (2) of containing 3% by mass or more and 45% by mass or less of a low-molecular-weight starch that is a starch having an amylose content of 5% by mass or more, in which a peak molecular weight of the low-molecular-weight starch is 3×103 or more and 5×104 or less, a condition (3) of having a degree of swelling in cold water at 25° C. of 5 or more and 20 or less, and a condition (4) of having a content of a fraction passing through a sieve with an opening of 1.4 mm and on a sieve with an opening of 0.15 mm of 5% by mass or more and 100% by mass or less.

Classes IPC  ?

• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers

Abrégé

minmax1/2maxminminmin1/21/2 inclusive with respect to the sum of all of peak areas is 25.0% to 65.0% inclusive. Requirement (2): When, in a molecular weight distribution curve of the silicone which is measured in terms of polystyrene by gel permeation chromatography (GPC), the ratio of the sum of peak areas appearing in the molecular weight range of 103.5to 104.5inclusive with respect to the sum of all peak areas is denoted as Q (%) and the content ratio of the silicone with respect to the whole mass of the oil/fat composition for frying is denoted as P (ppm by mass), the value determined by the expression Q (%)×P (ppm by mass)×10-2 is 0.80 to 1.40 inclusive.

Classes IPC  ?

• 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 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement

Abrégé

The present invention provides an adjusted oil that has the effect of suppressing coloration of a frying oil when frying a food. The present invention provides a method for producing said adjusted oil, said method comprising a step for preparing a raw material oil which satisfies the phospholipid composition ratio of expression (A) and a step for heat-treating the raw material oil. (A): PA/(PA+PE+PC)≥0.7 (In the expression, PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidyl ethanolamine, and PC is the mass ppm value of phosphatidyl choline.)

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement

Abrégé

Provided is a novel material that is excellent in the effect of enhancing the flavor of food by using an extract derived from olives. Also provided is a food flavor enhancer that contains olive extract as an active ingredient. Further provided is a composition for food flavor enhancement, the composition containing an olive oil and at least one selected from the group consisting of water and oil/fat. Further provided is a food flavor enhancement method in which an olive extract is included in food. Further provided is a method for producing a food flavor enhancer, the method comprising a step for obtaining an extract from squeezed olive pomace using an extraction solvent. Further provided is a use of an olive extract for food flavor enhancement.

Classes IPC  ?

• A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
• A23L 9/20 - Succédanés de crème
• 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 27/60 - Assaisonnements pour saladesMayonnaiseKetchup

Abrégé

Provided are an oil and fat management device and an oil and fat management method capable of optimizing and managing costs related to oil and fat.　A cloud server 4, 4A, 4B, 4C manages costs related to frying oil P, i.e., oil and fat, and includes: a difference calculation unit 44, 44A, 44B, 44C that calculates a difference Nd between an actual regeneration/exchange count Nr of the frying oil P and an appropriate regeneration/exchange count of the frying oil P corresponding to a business operator using the frying oil P; and an information reporting unit 45 that outputs a reporting signal for reporting cost-related information for the frying oil P on the basis of the difference Nd. When the actual regeneration/exchange count Nr is calculated to be greater than the appropriate regeneration/exchange count, the information reporting unit 45 outputs a first reporting signal for reporting, as cost-related information, information indicating that cost optimization is necessary. When the actual regeneration/exchange count Nr is calculated to be not greater than the appropriate regeneration/exchange count, the information reporting unit 45 outputs a second reporting signal for reporting, as cost-related information, information indicating that costs are optimized.

Classes IPC  ?

• G06Q 50/10 - Services
• G06Q 50/12 - Hôtellerie ou restauration

Abrégé

Provided is a small-piece oil and fat composition having good dispersibility and extensibility. This small-piece oil and fat composition contains 65%-100% by mass of edible oil and fat, wherein: the content of a saturated fatty acid having 16 carbon atoms in fatty acids constituting the edible oil and fat is 35%-60% by mass; the content of a saturated fatty acid having 18 carbon atoms in the fatty acids constituting the edible oil and fat is 3%-20% by mass; and the solid fat content of the edible oil and fat at 20°C is 39%-50%.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A21D 2/16 - Esters d'acides gras
• A21D 13/16 - Pâtisserie à plusieurs couches, p. ex. pâtisserie à pâte feuilletéeViennoiserie ou pâte multicouche

Produits et services

Edible oils and fats; edible oils and fats containing higher fatty acids Higher fatty acids; fatty acids; higher fatty acids for use in the manufacture of food supplements Dietary supplements for human beings; higher fatty acids dietary supplements

Produits et services

Chemicals used in industry; higher fatty acids; fatty acids; higher fatty acids for use in the manufacture of food supplements; chemical substances for use as supplements ingredients. Dietary supplements for human beings; higher fatty acids dietary supplements. Edible oils and fats; edible oils and fats containing higher fatty acids.

Abrégé

The present invention provides an oil and fat management device and an oil and fat management method capable of accurately estimating cost that is related to oil and fat and that can be reduced.　A cloud server 4, 4A for managing costs related to frying oil P that is oil and fat includes a storage unit 44, 44A in which a waste oil reference value AVth of the frying oil P is stored, a difference calculation unit 42 for calculating a difference AVd between the waste oil reference value AVth and a measured value AVm of acid value of the frying oil P that is regenerated or exchanged in a state of not reaching a waste oil point, a weighting unit 43, 43A for performing weighting according to the difference AVd calculated by the difference calculation unit 42 with respect to the value of the frying oil P regenerated or exchanged in the state of not reaching the waste oil point, and a notification unit 45, 45A for outputting a notification signal for notifying the value of the frying oil P weighted by the weighting unit 43, 43A as a cost-reducible element related to the frying oil P.

Classes IPC  ?

• G06Q 50/10 - Services
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement

Produits et services

Edible oils and fats; garlic oil; olive oil; basil-flavored edible oils; sichuan pepper-flavored edible oils; green onion-flavored edible oils; chili pepper-flavored edible oils; soy sauce-flavored edible oils; egg-flavored edible oils; shrimp-flavored edible oils; aromatic vegetable-flavored edible oils; onion-flavored edible oils; butter-flavored edible oils; lard-flavored edible oils; sesame-flavored edible oils; edible oils for cooking fried rice; edible oils for cooking noodles; edible oils for stir-frying; edible oils for deep-frying; edible oils for use in the manufacture of snack foods; edible oils for cooking rice. Seasonings [other than spices]; garlic-flavored seasonings; olive-flavored seasonings; basil-flavored seasonings; sichuan pepper-flavored seasonings; green onion-flavored seasonings; chili pepper-flavored seasonings; soy sauce-flavored seasonings; egg-flavored seasonings; shrimp-flavored seasonings; aromatic vegetable-flavored seasonings; onion-flavored seasonings; butter-flavored seasonings; lard-flavored seasonings.

Abrégé

The present invention provides a method for extracting a fatty acid from Euglena oil which contains a wax ester having a group derived from an alcohol having 8-18 carbon atoms, said method comprising: a step for adding an alkaline solution containing ethanol to Euglena oil and saponifying and decomposing a wax ester into fatty acid soap and an alcohol having 8-18 carbon atoms; a step for adding water and oil/fat for extraction and separating and removing the alcohol having 8-18 carbon atoms; a step for adding an acid and decomposing the fatty acid soap into a fatty acid and a salt; and a step for adding one or two selected from the group consisting of water and hexane as an extraction solvent and separating and recovering the fatty acid from an ethanol/water layer, wherein the oil/fat for extraction contains a triglyceride containing a fatty acid residue having 13 or more carbon atoms in an amount of not less than 60 mass%.

Classes IPC  ?

• C11B 1/10 - Production des graisses ou huiles à partir de matières premières par extraction
• C11B 7/00 - Séparation des mélanges de graisses ou huiles en leurs constituants, p. ex. séparation des huiles saturées des huiles non saturées

Abrégé

There is provided a method for accomplishing, in frying, one or both selected from shortening the time required for the frying and minimizing oil spattering during the frying. An oil and fat composition containing an edible oil and fat and a glycerin fatty acid ester.

Classes IPC  ?

• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture

Abrégé

Provided is a method for efficiently hydrogenating palm oil mill effluent (POME).　Specifically provided is a biofuel production method including: (a) a palm oil mill effluent (POME) refinement step including an adsorption step in which POME is brought into contact with an adsorbent; and (b) a hydrogenation step in which the refined POME is subjected to a hydrogenation treatment.

Classes IPC  ?

• C10G 3/00 - Production de mélanges liquides d'hydrocarbures à partir de matières organiques contenant de l'oxygène, p. ex. huiles, acides gras
• C10L 1/02 - Combustibles carbonés liquides à base essentielle de composants formés uniquement de carbone, d'hydrogène et d'oxygène
• C11B 13/00 - Obtention de graisses, huiles ou acides gras à partir de résidus

Abrégé

Provided is a method in which palm oil mill effluent (POME) is used to produce a biofuel which contains a fatty acid methyl ester (FAME) and from which impurities have been removed.　Specifically provided is a biofuel production method including a methyl esterification step in which palm oil mill effluent (POME) is reacted with an acid catalyst and methanol, and then reacted with a base catalyst and methanol to produce a fatty acid methyl ester (FAME).

Classes IPC  ?

• C10L 1/02 - Combustibles carbonés liquides à base essentielle de composants formés uniquement de carbone, d'hydrogène et d'oxygène
• C10G 3/00 - Production de mélanges liquides d'hydrocarbures à partir de matières organiques contenant de l'oxygène, p. ex. huiles, acides gras
• C11B 13/00 - Obtention de graisses, huiles ou acides gras à partir de résidus

Abrégé

Provided are a pongamia depodding apparatus and a pongamia depodding method which enable the separation of seeds in pods of pongamia from the pods with high efficiency and high yield. This pongamia depodding apparatus is provided with: a charging part for supplying pongamia; a rotating shaft; a driving device for rotationally driving the rotating shaft; and a first rotating body which is attached to the rotating shaft and is arranged below the charging part. The first rotating body has a plurality of first blade parts which extend outward in the radial direction from the rotating shaft and which apply an impact force, which is generated by the rotation thereof, to the pongamia supplied from the charging part. This pongamia depodding method includes a step for applying an impact force, which is generated by rotation of blades, to pongamia to separate seeds in pods of the pongamia from the pods.

Classes IPC  ?

• A23N 5/08 - Machines à écaler, cerner ou casser les noix à retirer les enveloppes charnues ou fibreuses des noix

Abrégé

Provided is a plastic oil-and-fat composition having excellent quality for cookies. The plastic oil-and-fat composition for cookies contains an oil-and-fat component and an emulsifier. The oil-and-fat component includes a liquid oil and an interesterified oil having a solid fat content of 47% to 100% inclusive at 20°C. The emulsifier includes lecithin, a monoglycerin fatty acid ester, and one or more compounds selected from the group consisting of a sorbitan fatty acid ester, a polyglycerin fatty acid ester, and a sucrose fatty acid ester.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A21D 2/14 - Composés organiques oxygénés
• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits

Produits et services

Edible oils and fats; garlic oil; olive oil; basil-flavored edible oils; sichuan pepper-flavored edible oils; green onion-flavored edible oils; chili pepper-flavored edible oils; soy sauce-flavored edible oils; egg-flavored edible oils; shrimp-flavored edible oils; aromatic vegetable-flavored edible oils; onion-flavored edible oils; butter-flavored edible oils; lard-flavored edible oils; sesame-flavored edible oils; edible oils for cooking fried rice; edible oils for cooking noodles; edible oils for stir-frying; edible oils for deep-frying; edible oils for use in the manufacture of snack foods; edible oils for cooking rice. Seasonings [other than spices]; garlic-flavored seasonings; olive-flavored seasonings; basil-flavored seasonings; sichuan pepper-flavored seasonings; green onion-flavored seasonings; chili pepper-flavored seasonings; soy sauce-flavored seasonings; egg-flavored seasonings; shrimp-flavored seasonings; aromatic vegetable-flavored seasonings; onion-flavored seasonings; butter-flavored seasonings; lard-flavored seasonings.

Produits et services

(1) Edible oils and fats; garlic oil; olive oil; basil-flavored edible oils; sichuan pepper-flavored edible oils; green onion-flavored edible oils; chili pepper-flavored edible oils; soy sauce-flavored edible oils; egg-flavored edible oils; shrimp-flavored edible oils; aromatic vegetable-flavored edible oils; onion-flavored edible oils; butter-flavored edible oils; lard-flavored edible oils; sesame-flavored edible oils; edible oils for cooking fried rice; edible oils for cooking noodles; edible oils for stir-frying; edible oils for deep-frying; edible oils for use in the manufacture of snack foods; edible oils for cooking rice. (2) Seasonings [other than spices]; garlic-flavored seasonings; olive-flavored seasonings; basil-flavored seasonings; sichuan pepper-flavored seasonings; green onion-flavored seasonings; chili pepper-flavored seasonings; soy sauce-flavored seasonings; egg-flavored seasonings; shrimp-flavored seasonings; aromatic vegetable-flavored seasonings; onion-flavored seasonings; butter-flavored seasonings; lard-flavored seasonings.

Abrégé

According to the present invention, AI for predicting the rate of deterioration is generated. A learning device comprises: an imaging section configured to acquire an image in which edible oil is captured; a state identification section configured to analyze the image to identify a state of the edible oil; and a learning section configured to cause a learning model to learn a correlation between the state and a rate of deterioration indicating an increased level of deterioration of the edible oil.

Classes IPC  ?

• G06T 7/00 - Analyse d'image
• G06N 20/00 - Apprentissage automatique
• G06V 10/70 - Dispositions pour la reconnaissance ou la compréhension d’images ou de vidéos utilisant la reconnaissance de formes ou l’apprentissage automatique

Abrégé

The present invention relates to a technology that efficiently expresses tamanu oil in order to increase the amount of production of tamanu oil, which is useful as, e.g., a cosmetic component or a biofuel. Tamanu oil can be efficiently expressed in good yields by a method for expressing tamanu oil, the method comprising: a mixing step of mixing Calophyllum seed with a fibrous material-containing material wherein the total fiber content in the mixture of Calophyllum seed and fibrous material-containing material is adjusted into the range from 8-55 weight%; and a compression step of introducing the mixture of Calophyllum seed + fibrous material-containing material yielded by the mixing step into an oil press and compressing.

Classes IPC  ?

• C11B 1/06 - Production des graisses ou huiles à partir de matières premières par pressage

Abrégé

This powder for a scrubbing agent includes 60 mass% or more of a starch, wherein the difference between the heated soluble fraction after heating for 30 minutes at 80°C and the cold water soluble fraction at 25°C is less than 10%.

Classes IPC  ?

• A61K 8/73 - Polysaccharides
• A61Q 19/10 - Préparations pour le nettoyage ou le bain
• C08B 30/20 - Amylose ou amylopectine
• C11D 3/14 - PigmentsChargesAbrasifs
• C11D 3/22 - Hydrates de carbone ou leurs dérivés

Abrégé

Provided are: an acid value increase inhibitor for oil and fat; and a method for suppressing an increase in the acid value of oil and fat.　The acid value increase inhibitor for oil and fat contains a polyglycerol condensed ricinoleic acid ester as an active ingredient, and the method for suppressing an increase in the acid value of oil and fat comprises a step for adding the polyglycerol condensed ricinoleic acid ester to oil and fat. The oil and fat is preferably in a solid state.

Classes IPC  ?

• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23B 20/30 - Conservation d'autres huiles ou graisses comestibles, p. ex. des huiles pour cuisson
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux

Abrégé

Determination of a level of deterioration of edible oil can be realized with accuracy. A determination device for determining a level of deterioration of edible oil used in deep-fry cooking for cooking a fried food, comprising: an acquisition section configured to acquire components generating from the edible oil; a first identification section configured to identify, among the components, a content of aldehydes, Maillard reaction products, or fatty acids; and a second identification section configured to identify the level of deterioration based on the content.

Classes IPC  ?

• A47J 37/12 - Friteuses, p. ex. pour la friture du poisson ou des frites
• G01N 33/03 - Huiles ou graisses comestibles

Abrégé

Provided is a powdery oil or fat composition that has excellent emulsion stability and flavor even when not containing a milk protein or the like.　A powdery oil or fat composition according to the present invention comprises: an edible oil or fat; a component (A) comprising a sap-derived polysaccharide; and a component (B) comprising one or more components selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides.

Classes IPC  ?

• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides

Abrégé

To provide a material excellent in the effect of suppressing retrogradation of cooked rice.　Provided is a powder oil/fat composition for rice cooking comprising an emulsifier containing a fatty acid ester in which 70% or more of the constituent fatty acid is a saturated fatty acid. Also provided is a method for producing cooked rice comprising adding the powder oil/fat composition for rice cooking to raw material rice and cooking the same. Further provided is use of an emulsifier containing a fatty acid ester in which 70% or more of the constituent fatty acid is a saturated fatty acid for producing a powder oil/fat composition for rice cooking. Also provided is a method for suppressing retrogradation of cooked rice, comprising impregnating the cooked rice with an emulsifier containing a fatty acid ester in which 70% or more of the constituent fatty acid is a saturated fatty acid. Also provided is a method for improving the texture of cooked rice, comprising impregnating the cooked rice with an emulsifier containing a fatty acid ester in which 70% or more of the constituent fatty acid is a saturated fatty acid.

Classes IPC  ?

• A23L 7/10 - Produits dérivés des céréales
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines

Abrégé

The present invention provides a method for producing a biofuel, the method including: (a) a tamanu oil purification step which comprises a deoxidization step for deoxidizing a crude oil of a tamanu oil, wherein the absorbance of the refined tamanu oil at the wavelength of 330 nm is 0.08 or less; and (b) a methyl esterification step in which methanol is added to the refined tamanu oil so as to produce a fatty acid methyl ester (FAME) by a transesterification reaction. The present invention also provides a method for improving the methyl esterification efficiency of a tamanu oil.

Classes IPC  ?

• C10L 1/02 - Combustibles carbonés liquides à base essentielle de composants formés uniquement de carbone, d'hydrogène et d'oxygène
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

This method for manufacturing an oil/fat composition for frying containing a frying oil/fat includes a step for manufacturing a frying oil/fat, said step comprising: a deodorizing step for obtaining deodorized oil by blowing steam into a raw oil/fat in a heated environment and vacuum environment; and a citric acid addition step for adding citric acid to the deodorized oil. The citric acid addition step includes a step for adding more than 0 mass ppm and less than 10 mass ppm of citric acid to the deodorized oil.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• C11B 1/16 - Production des graisses ou huiles à partir de matières premières en les fondant à la vapeur d'eau

Abrégé

Provided is a method for suppressing the increase in an acid value of an oil/fat composition for frying, the method including a step for producing an oil/fat composition for frying. The step for producing an oil/fat composition for frying includes: a step for preparing a preparation oil; and a step for adding the preparation oil to an edible oil/fat to obtain the oil/fat composition for frying. The step for preparing a preparation oil includes a purification step for obtaining a preparation oil, in which a crude oil obtained from a first oil feedstock is subjected to a degumming process, a decolorization process, and a deodorization process in this order without subjecting the crude oil to a deoxidation process. In the step for producing an oil/fat composition for frying, the amount of the preparation oil added is 0.1-5.0 parts by mass per 100 parts by mass of the edible oil/fat.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• C11B 1/16 - Production des graisses ou huiles à partir de matières premières en les fondant à la vapeur d'eau

Abrégé

There is provided: an agent for imparting an animal-fat consistency, characterized in that an oxidized oil and fat that is not derived from animals is used as an active ingredient; an agent for imparting an animal-fat consistency, characterized in that a product obtained by enzymatically hydrolyzing an oxidized oil and fat that is not derived from animals is used as an active ingredient; an oil and fat composition for imparting an animal-fat consistency, characterized by containing an edible oil and fat that serves as a base oil, and an oxidized oil and fat that is not derived from animals; and an oil and fat composition for imparting an animal-fat consistency, characterized by containing an edible oil and fat that serves as a base oil, and a product obtained by enzymatically hydrolyzing an oxidized oil and fat that is not derived from animals.

Classes IPC  ?

• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement

Produits et services

Processed soybeans; processed food sheets consisting primarily of soybean.

Abrégé

Provided is an edible oil deterioration level determination device etc., which enable the types of surface air bubbles of frying oil to be accurately distinguished and thus the deterioration level of the frying oil to be accurately determined. An edible oil deterioration level determination device 5, comprising: an oil surface image acquisition section 50 configured to acquire an oil surface image; a filter processing section 53 configured to apply, to the oil surface, filter processing for identifying an area of fine air bubbles β characterizing deterioration of the frying oil Y; a feature parameter calculation section 54 configured to calculate a feature parameter characterizing the deterioration of the frying oil Y; a deterioration indicator estimation section 55 configured to estimate a deterioration indicator DI of the frying oil Y; and a deterioration level determination section 56 configured to determine the deterioration level of the frying oil Y.

Classes IPC  ?

• G06T 7/00 - Analyse d'image
• G01N 33/03 - Huiles ou graisses comestibles
• G06V 10/26 - Segmentation de formes dans le champ d’imageDécoupage ou fusion d’éléments d’image visant à établir la région de motif, p. ex. techniques de regroupementDétection d’occlusion
• G06V 10/44 - Extraction de caractéristiques locales par analyse des parties du motif, p. ex. par détection d’arêtes, de contours, de boucles, d’angles, de barres ou d’intersectionsAnalyse de connectivité, p. ex. de composantes connectées
• G06V 10/56 - Extraction de caractéristiques d’images ou de vidéos relative à la couleur
• G06V 20/68 - Aliments, p. ex. fruits ou légumes

Abrégé

An oil/fat composition for food preparation containing a C13-15 fatty acid residue-containing glycerin fatty acid ester, wherein: a C13-15 fatty acid is contained in the amount of 1.8-100 mass% among the total fatty acids of the glycerin fatty acid ester; and the C12 fatty acid content among the total fatty acids of the glycerin fatty acid ester is 0-2.5 by mass ratio relative to the C13-15 fatty acid content (excluding an oil/fat composition for preparing puff pastry margarine and cases where the oil/fat composition for food preparation is milk fat, beef tallow, mutton tallow, ucuuba butter, murumuru butter, Euglena oil, or margarine).

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23F 5/24 - Extraction du caféExtraits de caféFabrication du café instantané
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup

Abrégé

The present invention provides a method for efficiently producing a biofuel using a non-edible oil resource while reducing an environmental burden. More specifically, the present invention provides a method for producing a biofuel, the method comprising (a) a tamanu oil purification step including a deacidification step in which crude tamanu oil is deacidified and (b) a hydrogenation step in which a hydrogen gas is supplied to the purified tamanu oil to hydrogenate the tamanu oil. A biofuel obtained by this method is suitably used as or in hydrogenated vegetable oils (HVOs), sustainable aviation fuels (SAFs), etc.

Classes IPC  ?

• C10G 3/00 - Production de mélanges liquides d'hydrocarbures à partir de matières organiques contenant de l'oxygène, p. ex. huiles, acides gras

Abrégé

A plastic oil/fat composition production method including a step for mixing starting materials including an oil/fat composition, wherein: the oil/fat composition contains a C13-15 fatty acid residue-containing glycerin fatty acid ester; a C13-15 fatty acid is contained in the amount of 1.8-100 mass% among the total fatty acids of the glycerin fatty acid ester; and the C12 fatty acid content among the total fatty acids of the glycerin fatty acid ester is 0-2.5 by mass ratio relative to the C13-15 fatty acid content.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A21D 2/16 - Esters d'acides gras
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits

Produits et services

(1) Processed soybeans; processed food sheets consisting primarily of soybean.

Produits et services

Processed soybeans; Processed food sheets consisting primarily of soybean

Abrégé

Provided is an ingredient that can enhance beef fat flavor and taste. An oil/fat composition containing beef fat and an oxidized oil/fat, and having an enhanced beef fat flavor and taste. A beef fat flavor and taste enhancer characterized by containing an oxidized oil/fat as an active ingredient.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits

Abrégé

Provided are: modified soybeans having a reduced furan fatty acid content in the oils and fats contained in the soybeans; and uses of the modified soybeans. The present invention relates to modified soybeans in which the content ratio of furan fatty acid in the oils and fats contained in the soybeans has been reduced by genetic mutation.

Classes IPC  ?

• A01H 6/54 - Leguminosae ou Fabaceae, p. ex. soja, luzerne ou arachide
• A01H 1/02 - Méthodes ou appareils d'hybridationPollinisation artificielle
• A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A61K 36/48 - Fabaceae ou Leguminosae (famille du pois ou des légumineuses)CaesalpiniaceaeMimosaceaePapilionaceae
• C12N 15/82 - Vecteurs ou systèmes d'expression spécialement adaptés aux hôtes eucaryotes pour cellules végétales

Abrégé

Provided are an oil/fat management device that can precisely manage the usage state of an oil/fat, an oil/fat management system, an oil/fat management method, and an oil/fat management display device.　A cloud server 5, 5A as a frying oil management device that manages the usage state of a frying oil P comprises: a data acquisition unit 50 that acquires a measured value AVm of the acid value of the frying oil P together with time data; a measurement ratio calculation unit 51 that calculates a measurement ratio Rm of the acid value of the frying oil P; a measurement determination unit 52 that determines whether the measurement ratio Rm is equal to or greater than a reference measurement ratio Rth; an oil disposal determination unit 53 that determines whether the measurement value AVm is equal to or greater than an oil disposal reference value AVth; and a signal output unit 56 that outputs a notification signal urging disposal of the frying oil P when the determination that the measurement ratio Rm is equal to or greater than the reference measurement ratio Rth and the determination that the measurement value AVm is equal to or greater than the oil disposal reference value AVth are made in succession, and a continuous usage day count C1 for which the frying oil P having reached an oil disposal time has been continuously used is equal to or greater than a prescribed day count C1th.

Classes IPC  ?

• G01N 33/03 - Huiles ou graisses comestibles
• A47J 37/12 - Friteuses, p. ex. pour la friture du poisson ou des frites

Abrégé

The present invention relates to a texturized-protein food ingredient in which an algae-derived protein raw material is used, the food ingredient having exceptional color, aroma, and mouthfeel. This texturized-protein food ingredient is characterized by containing a texturized protein obtained by texturizing a raw material mixture including (a) an algae-derived protein raw material and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass % or greater. Combining (a) the algae-derived protein raw material and (b) the protein raw material that is different from (a) and that has a protein content of 70 mass % or greater, as protein raw materials, makes it possible to obtain a texturized protein having exceptional expansion properties.

Classes IPC  ?

• A23J 3/20 - Protéines à partir de micro-organismes ou à partir d'algues unicellulaires
• A23J 3/16 - Protéines végétales à partir de soja
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
• A23J 3/28 - Traitement des protéines pour l'alimentation par texturation utilisant la coagulation à partir de ou dans un bain, p. ex. fibres filées

Abrégé

Provided is a composition for a frozen confection, the composition improving the properties of the frozen confection. Also provided is a composition for a frozen confection, the composition improving the texture of the frozen confection.　The composition for a frozen confection contains the following ingredient (a) and guar gum.　Ingredient (a): a powdery or particulate material satisfying the following conditions (1) to (4). (1) The starch content is 75 mass% or more. (2) 3-45 mass% inclusive of a low molecular weight starch, which is derived from a starch having an amylose content of 5 mass% or more, is contained and the peak molecular weight of the low molecular weight starch is 3×103to 5×104 inclusive. (3) The degree of swelling in cold water at 25°C is 5-20 inclusive. (4) The content of a fraction, which passes through a sieve with a mesh size of 3.35 mm but stays on a sieve with a mesh size of 0.038 mm, is 50-100 mass% inclusive.

Classes IPC  ?

• A23G 9/34 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides

Abrégé

Provided are an oil-and-fat deterioration prediction device, an oil-and-fat deterioration prediction system, and an oil-and-fat deterioration prediction method that can accurately predict the deterioration of oil and fat according to changes in the usage environment and usage conditions of the oil and fat.　A server 7 serving as a deterioration prediction device for predicting the deterioration of frying oil P comprises: a storage unit 72 that stores a deterioration characteristic model indicating the transition of a deterioration index of the frying oil P and a deterioration reference value of the frying oil P; a data acquisition unit 71 that acquires measurement values of the deterioration index; a model update unit 73 that updates the deterioration characteristic model stored in the storage unit 72 on the basis of a plurality of most recent measurement values acquired by the data acquisition unit 71; a deterioration prediction unit 74 that predicts deterioration information of the frying oil P on the basis of the latest measurement value acquired by the data acquisition unit 71, the updated deterioration characteristic model updated by the model update unit 73, and the deterioration reference value stored in the storage unit 72; and a result output unit 75 that outputs the prediction result of the deterioration information predicted by the deterioration prediction unit 74.

Classes IPC  ?

• G01N 33/03 - Huiles ou graisses comestibles

Abrégé

An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material, in which the emulsifying material contains protein, and the starch material is one or two kinds selected from the group consisting of a component (A) and a component (B) below. component (A): a powdery material satisfying the following conditions (1) to (4), (1) a starch content is equal to or more than 75% by mass, (2) a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and (4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.038 mm is equal to or more than 60% by mass and equal to or less than 100% by mass; and component (B): a starch material, a raw material starch of which is one kind or two or more kinds selected from the group consisting of a cornstarch, a tapioca starch, a wheat starch, and a pea starch.

Classes IPC  ?

• A23L 29/262 - CelluloseSes dérivés, p. ex. éthers
• 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
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers

Abrégé

The present invention provides, as a novel material with excellent vasodilating action, a vasodilator comprising, as an active component, at least one substance selected from the group consisting of fatty acids having 13-15 inclusive carbon atoms and fatty acid esters containing the fatty acids, and a nitric oxide synthase production enhancer comprising, as an active component, at least one substance selected from the group consisting of fatty acids having 13-15 inclusive carbon atoms and fatty acid esters containing the fatty acids.

Classes IPC  ?

• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• 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
• A61P 9/00 - Médicaments pour le traitement des troubles du système cardiovasculaire
• A61P 9/08 - Vasodilatateurs pour des indications multiples
• A61P 9/12 - Antihypertenseurs

Abrégé

Provided is a composition for a cheese-like food that is to be used in a cheese-like food and can improve the stretchability of the cheese-like food over a wide temperature range.　This composition for a cheese-like food contains the following components (a), (b), and (c).　Component (a): an edible starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressurized condition of 0-20 MPa inclusive. Component (b): an etherified starch. Component (c): a polysaccharide thickener.

Classes IPC  ?

• A23C 20/00 - Succédanés du fromage
• A23C 19/093 - Addition de matières grasses ou de protéines d'origine non laitière
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers

Abrégé

In the present invention, any unpleasant taste in foods cooked using a chlorophyll-containing oil and fat composition is reduced. The edible oil and fat composition comprises: (A) a chlorophyll including one or more selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a; (B) a heated/processed oil and fat including one or more oils selected from the group consisting of (b1) a first heated oil obtained by heat-treating an unrefined raw oil including one or more oils selected from the group consisting of a pressed oil from an oil and fat material and an extracted oil from the oil and fat material, or an oil and fat that has passed through one or more steps selected from the group consisting of a degumming step, a deacidification step, and a decolorization step in a step for refining the unrefined raw oil, (b2) a roasted oil obtained by pressing or extracting the oil and fat material, which has been roasted, and (b3) a second heated oil obtained by heat-treating an oil and fat containing the oil and fat material and/or a processed product thereof; and (C) an edible oil and fat.

Classes IPC  ?

• 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 9/06 - Conservation des produits finis
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement

Abrégé

Provided are a fat and oil deterioration degree detection device, a fat and oil deterioration degree detection system, a fat and oil deterioration degree detection method, and a fat and oil deterioration degree detection program that are capable of highly accurately and easily detecting various deterioration indicators of fat and oil.　A cloud 8 serves as this fat and oil deterioration degree detection device that detects the degree of deterioration of deep-frying oil P on the basis of a polar compound amount of the deep-frying oil P. The cloud 8 comprises: a storage unit 82 that stores a correlation between the polar compound amount PCn of the deep-frying oil P and a prescribed deterioration indicator DIn thereof other than the polar compound amount; a data acquisition unit 81 that acquires a measurement of the polar compound amount; a deterioration indicator calculation unit 83 that calculates the prescribed deterioration indicator DIn on the basis of the correlation stored in the storage unit 82 and the measurement of the polar compound amount acquired by the data acquisition unit 81; and a detection result output unit 84 that outputs the prescribed deterioration indicator DIn calculated by the deterioration indicator calculation unit 83 as a detection result for the deterioration degree of the deep-frying oil P.

Classes IPC  ?

• G01N 33/03 - Huiles ou graisses comestibles

Abrégé

Efficient acquisition of information to adjust a cooking environment for providing a fried food with good taste is realized by determining the cooking environment in advance based on a state of edible oil. A determination device for determining a cooking environment of an edible oil, comprising: an imaging section configured to acquire an image in which the edible oil is captured; a first input section configured to input first information which is information on a fried food to be fed into the edible oil and cooked; a first identification section configured to analyze the image and identify a state of the edible oil; and a second identification section configured to identify the cooking environment in which the fried food is to be cooked based on the first information and the state.

Classes IPC  ?

• G01N 21/27 - CouleurPropriétés spectrales, c.-à-d. comparaison de l'effet du matériau sur la lumière pour plusieurs longueurs d'ondes ou plusieurs bandes de longueurs d'ondes différentes en utilisant la détection photo-électrique
• A47J 37/12 - Friteuses, p. ex. pour la friture du poisson ou des frites
• G01N 11/00 - Recherche des propriétés d'écoulement des matériaux, p. ex. la viscosité, la plasticitéAnalyse des matériaux en déterminant les propriétés d'écoulement
• G01N 33/03 - Huiles ou graisses comestibles
• G06Q 50/12 - Hôtellerie ou restauration
• G06T 7/00 - Analyse d'image
• G06V 10/70 - Dispositions pour la reconnaissance ou la compréhension d’images ou de vidéos utilisant la reconnaissance de formes ou l’apprentissage automatique
• G06V 20/68 - Aliments, p. ex. fruits ou légumes

Abrégé

As a novel ingredient that is capable of imparting a desired texture to cooked food products, the present invention provides a semi-puffed starch composition for cooked food products that contains a granular material satisfying the following conditions: (1) the starch content constitutes 75-100 mass% of 100 mass% of the solids content; (2) the water content is 5-20 mass%; and (3) the bulk specific gravity prior to cooking is greater than 0.4 g/mL and not greater than 0.8 g/mL. The semi-puffed starch composition can be suitably used as a coating material or a texture-improving material for cooked food products.

Classes IPC  ?

• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A21D 2/18 - Hydrates de carbone
• A21D 13/60 - Produits frits dans un bain, p. ex. beignets
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires

Abrégé

Provided is an edible oil degradation information processing device, an edible oil degradation information processing system, and an edible oil degradation information processing method capable of predicting edible oil degradation and determining degradation with high accuracy.　A degradation information processing device for a cooking oil P comprises: a storage unit 73 that stores a plurality of pieces of degradation index related information of the cooking oil P linked with store information of stores using the cooking oil P; an information acquisition unit 71 that acquires the store information; information selection units 74A, 74B that select, from the plurality of pieces of degradation index related information stored in the storage unit 73, degradation index related information corresponding to the store information acquired by the information acquisition unit 71; degradation information processing units 75A, 75B that process degradation information of the cooking oil P on the basis of the degradation index related information selected by the information selection units 74A, 74B; and a result output unit 76 that outputs processing results of the degradation information processed by the degradation information processing units 75A, 75B.

Classes IPC  ?

• G06Q 50/10 - Services
• A47J 37/12 - Friteuses, p. ex. pour la friture du poisson ou des frites

Abrégé

Provided is a plastic oil/fat composition that has excellent workability as a starting food material during food production and can well improve the texture of the food thus obtained.　The plastic oil/fat composition comprises a transesterified oil/fat obtained from a starting oil/fat material containing the following oil/fat A, oil/fat B and oil/fat C, together with oil/fat D that has a solid fat content at 10°C of 0-10% inclusive.　Oil/fat A: palm-based oil/fat. Oil/fat B: extremely hardened oi/fat containing 70-100 mass% inclusive of fatty acids with 18 or more carbons in the constituent fatty acids. Oil/fat C: liquid oil having a rising melting point of 5°C or lower.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A21D 2/14 - Composés organiques oxygénés
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits

Abrégé

There is provided a novel ingredient that exhibits an exceptional effect for enhancing muscle using a fatty acid. There is provided a novel ingredient that exhibits an exceptional effect for enhancing muscle using a fatty acid. A composition for muscle enhancement, characterized in that the composition contains, as an active component, at least one selected from the group consisting of C13, C14, or C15 fatty acids and fatty acid esters that include these fatty acids. The fatty acid is preferably at least one selected from tridecanoic acid, tetradecanoic acid, or pentadecanoic acid. The composition for muscle enhancement is suitably used in the form of, inter alia, an oil and fat composition, a food or beverage, a supplement, or an animal feed.

Classes IPC  ?

• 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
• A61P 21/00 - Médicaments pour le traitement des troubles du système musculaire ou neuromusculaire

Abrégé

Provided is an ingredient that exhibits the excellent effect of enhancing the taste of a food/beverage material.　Provided is a taste-enhancing oil or fat composition which is used in a food/beverage material and is characterized by containing an oxidized oil or fat obtained by oxidizing one or more oils or fats selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil and linseed oil. By using and adding the same to an edible composition of a bakery item, a cake/pastry, a frozen dessert, a beverage or the like, or to the starting ingredients therefor, it is possible to enhance the taste of the food/beverage material comprising said edible composition.

Classes IPC  ?

• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
• A21D 2/14 - Composés organiques oxygénés
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
• A23L 2/56 - Agents aromatiques ou amers
• A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement

Abrégé

A composition having an egg white substitute function, the composition including a polysaccharide thickener, and a starch, in which the polysaccharide thickener is one kind or two or more kinds selected from the group consisting of methyl cellulose, mannan, and curdlan, and the starch is one or two kinds selected from the group consisting of a distarch phosphate and a pea starch.

Classes IPC  ?

• A23L 29/262 - CelluloseSes dérivés, p. ex. éthers
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• 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

Abrégé

A coloration inhibitor characterized in containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on: an unrefined raw oil including an expressed oil of an oil and fat raw material, an extracted oil of the oil and fat raw material, or both the expressed oil and the extracted oil; or an oil and fat obtained by furthermore implementing degumming, deacidification, or both of these treatments on the unrefined raw oil. The coloration inhibitor is suitably used as an edible ingredient for inhibiting coloration of an edible oil and fat composition or inhibiting coloration of a food product cooked using the edible oil and fat composition.

Classes IPC  ?

• A23D 9/04 - Traitement

Abrégé

The present invention provides: a food texture improving agent with which it is possible to improve the food texture of battered meat or processed seafood products that have been kept in a warming cabinet; and a food texture improving method for battered meat or processed seafood products, said food texture improving agent being used in said method.　The food texture improving agent in the present invention is in powder form and is used in battered meat or processed seafood products. Said food texture improving agent contains, in relation to the total mass thereof: 65 mass% or more of oil-and-fat-processed starch; and 10 to 30 mass% or more of pre-gelatinised starch.

Classes IPC  ?

• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 13/70 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet
• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques

Abrégé

This acetylated pea starch has an acetyl group content greater than 1.6 mass%.

Classes IPC  ?

• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A21D 13/60 - Produits frits dans un bain, p. ex. beignets
• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement

Abrégé

The problem to be solved by the present invention is to provide a release agent for a container that suppresses adhesion of a pasty or gel-like filling to the container by being applied to the container to be filled with the pasty or gel-like filling or by being incorporated into the pasty or gel-like filling. The release agent for a container of the present invention includes a fat/oil and at least one emulsifier selected from the group consisting of polyglycerin condensed ricinoleic acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerin fatty acid esters, and lecithin.

Classes IPC  ?

• C09K 3/00 - Substances non couvertes ailleurs
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A61K 8/37 - Esters d'acides carboxyliques
• A61K 8/39 - Dérivés contenant 2 à 10 groupes oxyalkylène
• A61K 8/55 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques contenant du phosphore
• A61K 8/60 - SucresLeurs dérivés
• A61K 8/92 - Huiles, graisses ou ciresLeurs dérivés, p. ex. produits d'hydrogénation
• 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 47/24 - Composés organiques, p. ex. hydrocarbures naturels ou synthétiques, polyoléfines, huile minérale, gelée de pétrole ou ozocérite contenant des atomes autres que des atomes de carbone, d'hydrogène, d'oxygène, d'halogènes, d'azote ou de soufre, p. ex. cyclométhicone ou phospholipides
• A61K 47/26 - Hydrates de carbone, p. ex. polyols ou sucres alcoolisés, sucres aminés, acides nucléiques, mono-, di- ou oligosaccharidesLeurs dérivés, p. ex. polysorbates, esters d’acide gras de sorbitan ou glycyrrhizine
• A61K 47/34 - Composés macromoléculaires obtenus par des réactions autres que celles faisant intervenir uniquement des liaisons non saturées carbone-carbone, p. ex. polyesters, acides polyaminés, polysiloxanes, polyphosphazines, copolymères de polyalkylène glycol ou de poloxamères
• 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
• A61Q 5/12 - Préparations contenant des agents de conditionnement des cheveux

Abrégé

The present invention relates to a method for producing a starch composition. The method for producing a starch composition according to the present invention comprises the steps of: (a) preparing a raw material mixture which contains a raw starch material, one or more selected from the group consisting of an acid-treated starch and a dextrin, and an aqueous alkaline solution, the raw material mixture having a moisture content of 20 parts by mass or more and 35 parts by mass or less per 100 parts by mass of the raw material mixture; and (b) heat-treating the raw material mixture having a moisture content of 20 parts by mass or more and 35 parts by mass or less obtained in step (a) to a temperature at which the raw material mixture becomes 120° C. or higher and 150° C. or lower. The present invention can provide a starch composition that does not swell or swell less upon heating and that is heat resistant, using a simple method.

Classes IPC  ?

• C08B 31/00 - Préparation des dérivés chimiques de l'amidon
• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques

Abrégé

To provide a deterioration prediction device with which it is possible to easily and precisely predict deterioration of an edible oil and fat. To provide a deterioration prediction device with which it is possible to easily and precisely predict deterioration of an edible oil and fat. The deterioration prediction device 1 of the present invention comprises an acoustic data acquisition unit 2 that acquires acoustic data from when a fried food article is cooked using a fry oil, an indicator extraction unit 11 within a processing unit 3 (control unit 10) that extracts an indicator pertaining to deterioration of the fry oil from the acquired acoustic data, and a comparative assessment unit 13 that assesses the extent of deterioration of an oil and fat, based on the indicator extracted by the indicator extraction unit 11.

Classes IPC  ?

• G01N 29/036 - Analyse de fluides en mesurant la fréquence ou la résonance des ondes acoustiques
• G01N 33/03 - Huiles ou graisses comestibles
• A47J 37/12 - Friteuses, p. ex. pour la friture du poisson ou des frites

Abrégé

Provided is a material having an excellent effect of reducing the oiliness of a food.　An oiliness reducing agent for a food that contains, as an active ingredient, at least one compound selected from the group consisting of a compound represented by formula (1) and a compound represented by formula (2). [Chemical formula 1] [In the formula, R1represents a hydroxymethylene group (-CH(OH)-) or a ketone group (-C(=O)-).] [Chemical formula 2] [In the formula: R222(OH)) or an aldehyde group (-CH(=O)) (in this case, R322-); or R3represents a hydroxymethylene group (-CH(OH)-) or a ketone group (-C(=O)-) (in this case, R233).]

Classes IPC  ?

• 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
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 7/10 - Produits dérivés des céréales
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement

Abrégé

[Problem] To provide a soy protein-containing sheet-like composition having excellent texture and improved flexibility. [Solution] A soy protein-containing sheet-like composition containing soy protein and a medium-chain triglyceride. The medium-chain triglyceride preferably contains at least 90% by mass of fatty acid having 6 to 12 carbon atoms. The medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid. The soy protein-containing sheet-like composition preferably contains 0.001 parts by mass to 10 parts by mass, inclusive, of the medium-chain triglyceride relative to 100 parts by mass of the soy protein.

Classes IPC  ?

• A23J 3/00 - Traitement des protéines pour l'alimentation
• A23J 3/16 - Protéines végétales à partir de soja
• A23L 11/45 - Coagulum de fèves de soja, p. ex. tofu

Abrégé

Provided are: an egg flavoring agent that can impart a favorable egg flavor to foods and drinks containing no egg-derived components and that can also enhance the egg flavor of foods and drinks that do contain egg-derived components; a method for imparting an egg flavor to foods and drinks by adding the egg flavoring agent to the foods and drinks, and a method for producing foods and drinks having an egg flavor; and foods and drinks that exhibit an egg flavor by containing the egg flavoring agent.　This egg flavoring agent contains vanillin derived from lignin as an active ingredient. This method for imparting an egg flavor to foods and drinks and method for producing foods and drinks having the egg flavor involve a step for adding the egg flavoring agent to foods and drinks. These foods and drinks contain the egg flavoring agent and exhibit an egg flavor.

Classes IPC  ?

• A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
• A21D 13/44 - Galettes ou crêpes
• A23C 13/14 - Préparations à base de crème contenant des produits laitiers ou des constituants du lait
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup

Abrégé

A composition for substituting whole egg that comprises: gluten as component (A); pea starch as component (B); a phosphoric acid cross-linked starch as component (C); and an emulsifying material as component (D), wherein component (D) contains a protein (excluding egg proteins).

Classes IPC  ?

• A23J 3/00 - Traitement des protéines pour l'alimentation
• A21D 2/26 - Protéines
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement

Abrégé

The purpose of the present invention is to enhance the richness of a fried food. A richness-improving agent for a fried food that comprises, as an active ingredient, an oxidized oil or fat obtained by oxidizing one or more oils or fats selected from the group consisting of sunflower oil, rapeseed oil, soybean oil, corn oil, grapeseed oil, macadamia nut oil, rice oil, olive oil, linseed oil, beef tallow and milk fat, or an enzymatically hydrolyzed product of the oxidized oil or fat.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 17/40 - Crustacés ou coquillages
• A23L 19/12 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement de tubercules ou d'autres racines contenant de l'amidon de pommes de terre
• A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement

Abrégé

A frying oil stain inhibitor that contains the following ingredient (A). Ingredient (A): a powdery or particulate material that satisfies the following conditions (1) to (4). (1) The starch content is 75 mass% or more. (2) 3-45 mass% inclusive of a low molecular weight starch, which is derived from a starch having an amylose content of 5 mass% or more, is contained and the peak molecular weight of the low molecular weight starch is 3 × 103to 5 × 104 inclusive. (3) The degree of swelling in cold water at 25°C is 5-20 inclusive. (4) The content of particles, which pass through a sieve with a mesh size of 1.4 mm but stay on a sieve with a mesh size of 0.15 mm, is 5-100 mass% inclusive.

Classes IPC  ?

• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement

Abrégé

Provided are: a method for suppressing separation of an emulsifier in an oil/fat composition containing an emulsifier having a high HLB value; an oil/fat composition in which separation of an emulsifier having a high HLB value, if contained, is suppressed; and a method for enhancing the saltiness of a food cooked using an oil/fat composition containing an emulsifier having a high HLB value.　Provided is a method comprising incorporating, in an edible oil/fat containing an emulsifier (A) having an HLB value of 10-20, 0.05-5 mass % of the emulsifier (A) and incorporating 0.01-20 mass% of one or more types of emulsifiers selected from between an emulsifier (B) and an emulsifier (C). Emulsifier (B): one or more types selected from among polyglycerol fatty acid esters, sorbitan fatty acid esters and propylene glycol fatty acid esters having HLB values of less than 10. Emulsifier (C): a polyglycerol condensed ricinoleic acid ester.

Classes IPC  ?

• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23L 7/10 - Produits dérivés des céréales

Abrégé

Provided is an oil composition for noodle handling that can exert the function as a noodle handling oil even if a reduced or no amount of an emulsifier is added. This oil composition for noodle handling contains, as an active ingredient, one or more oils selected from the group consisting of peanut oil, walnut oil, macadamia nut oil and oat oil. A method for improving noodles, said method comprising a step for adding one or more oils selected from the group consisting of peanut oil, walnut oil, macadamia nut oil and oat oil to cooked noodles.

Classes IPC  ?

• A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson

Abrégé

Provided is an oil composition for mold release that can exert the function as a mold release oil even if a reduced or no amount of an emulsifier is added. This oil composition for mold release contains, as an active ingredient, one or more oils selected from the group consisting of peanut oil, walnut oil and macadamia nut oil. A method for preventing burning and sticking of a cooked food material, said method comprising a step for, in the process of cooking the food material, adding one or more oils selected from the group consisting of peanut oil, walnut oil and macadamia nut oil to the food material.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson

Abrégé

The present invention provides a method for suppressing coloring of an oil/fat composition for frying by covering a food material to be fried with a starch composition. Specifically, the present invention is the method for suppressing the coloring of the oil/fat composition for frying during the frying of the food material, the method being characterized by applying, to the food material, a coating treatment for covering the food material with a coating material containing a starch composition. The present invention can suppress the coloring of the oil/fat composition for frying and can extend the use life of the oil/fat composition for frying.

Classes IPC  ?

• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
• A23L 5/49 - Élimination de la couleur par réaction chimique, p. ex. blanchiment

Abrégé

The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch composition having a type-B viscometer viscosity (Pa·s) of 2-100 Pa·s, the viscosity being determined when a slurry that is obtained at 20° C., by mixing into the starch composition for food products an edible oil/fat in the amount of two times greater than the starch composition in terms of mass and water in the amount of seven times greater than the starch composition in terms of mass, in this order and without heating, is subjected to a viscosity measurement under the condition of 30 rpm for 30 seconds. The starch composition also has a type-B viscometer viscosity (Pa·s) that satisfies the condition of “the type-B viscometer viscosity at 0° C. is 2-30 times greater than the type-B viscometer viscosity at 90° C.” and that is determined when the slurry is cooled or heated and is subjected to viscosity measurement under the condition of 30 rpm for 30 seconds.

Classes IPC  ?

• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
• A23G 9/34 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• A23L 3/36 - Congélation; Dégel ultérieur; Refroidissement
• 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 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture

Abrégé

Provided is a food disposal time management device capable of managing a disposal time of a plurality of cooked foods being displayed in a display cabinet individually and easily. A fried food disposal time management device 4 for managing a disposal time of fried food X displayed in a hot showcase 1, comprising: an image acquisition unit 41 that acquires an image including images of a plurality of pieces of fried food X being displayed; an individual surface image management unit 42 that manages a surface image included in the image in association with identification information; a time measurement unit 43 that measures a time during which the surface image associated with the identification information is being included in the image; and a determination unit 45 that determines, for each of the plurality of pieces of fried food X, whether the measured time thereof has reached a reference time.

Classes IPC  ?

• G06T 7/00 - Analyse d'image
• G06T 7/90 - Détermination de caractéristiques de couleur
• G06V 10/56 - Extraction de caractéristiques d’images ou de vidéos relative à la couleur
• G06V 20/68 - Aliments, p. ex. fruits ou légumes

Abrégé

Provided is a cooking oil degradation degree determination device, etc., capable of accurately determining the degradation degree of fry oil, comprising: a fryer 2 that includes an oil vat 21 for storing frying oil Y therein and a color sample 23 for displaying gradual change in the color of the frying oil Y; a video camera 42 that captures an oil surface image of the frying oil Y; and a controller 5 that executes degradation degree determination processing of the frying oil Y, wherein the color sample 23 is arranged at a position included within an angle of view of the video camera 42 which is the same as an angle of view thereof for the oil surface image, and the controller 5 compares the color of the frying oil Y with colors displayed on the color sample 23, respectively, to determine the degradation degree of the frying oil Y.

Classes IPC  ?

• G01N 33/03 - Huiles ou graisses comestibles
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A47J 37/12 - Friteuses, p. ex. pour la friture du poisson ou des frites

Abrégé

Provided are: an oil or fat composition that does not contain a special fat or oil nor a component derived from egg; an egg flavor imparting agent containing said oil or fat composition as an active component; a method for producing said oil or fat composition; a method for imparting egg flavor to food or beverage by adding said oil or fat composition to the food or beverage; a method for producing food or beverage by cooking ingredients using said oil or fat composition; and food or beverage containing said oil or fat composition.　This oil or fat composition contains avocado oil and an oil or fat heated product imparted with a flavor generated by a heating reaction performed on an edible oil or fat and at least one material among groups (A)-(C). This oil or fat composition production method comprises: a step for preparing said oil or fat heated product; and a mixing step for mixing avocado oil and said oil or fat heated product. Group (A): A sugar and an amino acid. Group (B): A protein hydrolysate. Group (C): A sugar, an amino acid, and a protein hydrolysate.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
• 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

Abrégé

Provided is a hydrogenation odor–imparting agent that can impart a hydrogenation odor to food even when a partially hydrogenated oil is not included.　The hydrogenation odor–imparting agent contains, as active ingredients, cis-6-Nonenal, trans-6-Nonenal, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. Also provided is a fat and oil composition containing cis-6-Nonenal, trans-6-Nonenal, an edible fat and oil serving as a base oil, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil.

Classes IPC  ?

• 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
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture

Abrégé

Provided are an oil/fat composition for frying that contains a compound capable of imparting a hydrogenation odor on foods, and a method for producing the oil/fat composition for frying.　The oil/fat composition for frying contains cis-6-Nonenal and trans-6-Nonenal; the content of cis-6-Nonenal/content of trans-6-Nonenal is 0.01 to 50, inclusive; and the oil/fat composition for frying does not contain partially-hydrogenated oil/fat. The method for producing the fat and oil composition for frying includes a step in which cis-6-Nonenal and trans-6-Nonenal are added to an edible oil/fat, which is a base oil, so that the content of cis-6-Nonenal/content of trans-6-Nonenal is 0.01 to 50, inclusive, and the oil/fat composition for frying does not contain partially-hydrogenated oil/fat.

Classes IPC  ?

• 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 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture

Abrégé

The present invention provides: an egg flavor imparting agent that can impart a good egg flavor without containing egg-derived components; a production method therefor; and method for imparting egg flavor to a food.　An egg flavor imparting agent according to the present invention comprises an extract of at least one type of mushroom selected from the group consisting of Pleurotus eryngii, Pleurotus ostreatus, Grifola frondosa, Flammulina filiformis, and Agaricus bisporus. A method for producing an egg flavor imparting agent according to the present invention comprises a heating step for heating a mixture containing a fruit body of at least one type of mushroom selected from above and an edible oil/fat, to obtain an oil/fat extract. A method for imparting egg flavor to a food according to the present invention comprises a step for adding the egg flavor imparting agent to a food.

Classes IPC  ?

• A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
• A23L 27/21 - Épices, agents aromatiques ou condiments synthétiques contenant des acides aminés
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup

Abrégé

This method for suppressing deterioration of flavor of a spice in a food involves a step for cooking with heat a raw material composition including a spice to obtain a food, a step for cooling the food at a cooling rate of 1°C/minute or more after the step for obtaining the food, and a step for refrigerating or freezing and preserving the food after the cooling step, the method involving, before the cooling step, a step for mixing, with the raw material composition or the food, the following component (A): a granular substance satisfying the following conditions (1) to (4). (1) The starch content is 75 mass% or greater. (2) The content of low-molecular-weight starch from starch having an amylose content of 5 mass% or greater is 3-45 mass%, and the peak molecular weight of the low-molecular-weight starch is 3×103-5×104. (3) The degree of swelling in cold water is 5-20 at 25°C. (4) The content of the fraction below a 1.4 mm-mesh size sieve and above a 0.15 mm-mesh size sieve is 5-100 mass%.

Classes IPC  ?

• A23L 3/36 - Congélation; Dégel ultérieur; Refroidissement
• 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 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement

Abrégé

The present invention provides a feature for suppressing an odor perceived from vegetable proteins such as soybean protein. Provided is a vegetable protein odor suppressant that has oxidized fats and oils as an active ingredient, wherein the oxidized fats and oils are obtained by oxidizing at least one type of fat and oil selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grape seed oil, macadamia nut oil, coconut oil, lard, and linseed oil. Also provided is an oil-and-fat composition for vegetable protein odor suppression that contains an edible fat and oil that is a base oil and the oxidized fats and oils. By incorporating the above suppressant and composition into a food composition that contains a vegetable protein, the vegetable protein odor of the edible composition can be suppressed.

Classes IPC  ?

• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
• A23J 3/00 - Traitement des protéines pour l'alimentation
• A23J 3/14 - Protéines végétales
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement

Abrégé

Provided is a technology for suppressing odors noted from plant protein such as soy protein. This plant protein odor-suppressing agent includes, as an active ingredient, an enzymatic hydrolysate of an oxidized oil/fat. In addition, this oil/fat composition for suppressing a plant protein odor contains an edible oil/fat that is a base oil, and an enzymatic hydrolysate of an oxidized oil/fat. By virtue of adding same to a food composition containing plant protein, the plant protein odor of the food composition can be suppressed.

Classes IPC  ?

• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
• A23J 3/00 - Traitement des protéines pour l'alimentation
• A23J 3/14 - Protéines végétales
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement

Abrégé

The present invention provides a processing liquid composition for an ingredient to be cooked, capable of reducing greasiness of cooked food. The present invention is a processing liquid composition for an ingredient to be cooked, the composition comprising n-3-based edible fat and oil, wherein the content of n-3-based aliphatic acids accounts for 30%-80% by mass of the total amount of constituting aliphatic acids, and the content of the n-3-based edible fat and oil is 0.001%-10% by mass based on the total mass of the processing liquid composition for food to be cooked.

Classes IPC  ?

• 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
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 13/70 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement

Abrégé

Provided are a food waste amount management control device, a food waste amount management system, and a food waste amount management method that make it possible to carry out accurate recording of a waste amount of a cooked food displayed on a display rack.　A fried food waste amount management control device 4 for managing and controlling a waste amount of a fried food X comprises: an image acquisition unit 41 that acquires an image including a plurality of fried foods X displayed in a heating showcase 1; an identification information generation unit 42 that generates identification information for individually identifying a surface image of each fried food X; an individual surface image management unit 43 that manages the identification information individually in association with each surface image; a time measurement unit 44 that measures the time for which the surface image with which the identification information is associated is included in the image; a waste determination unit 45 that determines whether or not the measured time has reached a reference time for discarding the fried food X; and a waste amount recording unit 46 that records a waste amount of the fried food X on the basis of the determination result indicating that the measured time has reached the reference time.

Classes IPC  ?

• G06Q 10/30 - Administration du recyclage ou de l’élimination des produits
• G06Q 30/06 - Transactions d’achat, de vente ou de crédit-bail

Abrégé

Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil and fat composition for baked confectionery contains an edible oil-and-fat, a monoglycerin fatty acid ester, and a sucrose fatty acid ester, wherein the content of the edible oil-and-fat is at least 70 mass%, the solid fat content in the edible oil-and-fat at 10 °C is 35-44 mass%, and the ratio of the content of the sucrose fatty acid ester to the content of the monoglycerin fatty acid ester is 0.4-1.3. A baked confectionery contains said oil and fat composition for baked confectionery. An agent for improving the texture of baked confectionery is composed of said oil and fat composition for baked confectionery. A method for producing baked confectionery includes a step for baking baked confectionery dough containing said oil and fat composition for baked confectionery. A method for improving the texture of baked confectionery includes a step for using said oil and fat composition for baked confectionery as a raw material.

Classes IPC  ?

• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
• A21D 2/16 - Esters d'acides gras

Abrégé

Provided is a fried food disposal time management device for improving the accuracy of management of the time to dispose a fried food being displayed in a display cabinet. A fried food disposal time management device 4 for managing a time to dispose a fried food X being displayed in a hot showcase 1 includes: a data acquisition unit 41 that acquires data on a condition of the fried food X; a determination unit 44 that determines whether the time to dispose the fried food X is reached based on the condition of the fried food acquired by the data acquisition unit 41 and a determination reference; and a notification unit 46 that outputs, when the determination unit 44 makes a determination result that the time to dispose the fried food X is reached, a notification signal for notifying the determination signal to a monitor 308.

Classes IPC  ?

• G06Q 10/109 - Gestion du temps, p. ex. agendas, rappels, réunions ou décompte de temps
• A47B 77/08 - Dispositions pour des emplois particuliers des compartiments ou autres éléments pour l'incorporation d'appareils mécaniques, y compris ceux fonctionnant par action hydrauliqueDispositions pour des emplois particuliers des compartiments ou autres éléments pour l'incorporation d'appareils de cuisson, de refroidissement, ou de lessive

Abrégé

The present invention relates to a cosmetic and a cosmetic composition created in consideration of safety and the global environment. The cosmetic composition contains a lipid-modified starch. The cosmetic contains the cosmetic composition.

Classes IPC  ?

• A61K 8/73 - Polysaccharides
• A61Q 19/00 - Préparations pour les soins de la peau

Abrégé

The present invention relates to a novel material formed using starch, which can impart new value to processed food. The present invention relates to a starch composition which is for food and contains 80 mass% or more of starch. The starch composition is characterized in that: the starch contains at least one selected from the group consisting of pea starch and processed starch thereof; the total amylose content of raw starch in the starch is 35 mass% or more; and the water absorption rate of the starch composition for food after being immersed in water at 25 °C for 30 minutes is 350-650 mass% with respect to the dry mass. According to one embodiment of the present invention, the starch composition for food can have a unique texture by absorbing water, and thus can be suitably used as a fish egg-like food through impregnation with a seasoning liquid. In the food containing fish eggs, raw material costs may be reduced by replacing a portion of the fish eggs with the fish egg-like food.

Classes IPC  ?

• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 17/30 - Œufs de poisson, p. ex. caviarSuccédanés d'œufs de poisson

Abrégé

The present invention relates to: a hood for preventing an oil and fat from adhering to an oil-and-fat-filled container due to splattering or dripping of the oil and fat that occurs when the oil-and-fat-filled container is filled with the oil and fat; a filling nozzle on which the hood is mounted; and an oil and fat filling device provided with the filling nozzle.　The present invention is a hood mounted on a filling nozzle of an oil and fat filling device for filling an oil-and-fat-filled container with an oil and fat, wherein the hood is characterized in comprising a roof part that is at least of such size as to cover an opening in the oil-and-fat-filled container, an umbrella-like wall part that hands down from the outer edge of the roof part, and a crosspiece part that is curved inward from the lower section of the umbrella-like wall part and that extends toward the center of the roof part.

Classes IPC  ?

• B65B 39/00 - Ajutages, entonnoirs ou guides pour introduire des objets ou matériaux dans les réceptacles ou les emballages

Abrégé

Provided is an exceptional material capable of imparting the feel of animal fat to a food product.　An animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an oxidized oil and fat that is not derived from animals. In addition, an animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an enzymatic hydrolysate of an oxidized oil and fat that is not derived from animals. In addition, an oil and fat composition for imparting the feel of animal fat, characterized by containing an edible oil and fat that serves as a base oil and an oxidized oil and fat that is not derived from animals. In addition, an oil and fat composition for imparting the feel of animal fat, characterized by containing an edible oil and fat that serves as a base oil and an enzymatic hydrolysate of an oxidized oil and fat that is not derived from animals. Using the agent or composition through incorporating the same into a food product makes it possible to impart the feel of animal fat to the food product.

Classes IPC  ?

• A23L 27/26 - Aromates de viandes
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson

Abrégé

Provided are a food sales promotion control device, a food sales promotion system, and a food sales promotion method that can easily and accurately calculate a discount rate for precooked foods displayed on display shelves according to a remaining time until a disposal timing is reached.　A fried food sales promotion control device 4 that controls sales promotion of a fried food X displayed in a hot showcase 1 includes: a data acquisition unit 41 that acquires change-over-time data indicating a change in the fried food X over time; a remaining time prediction unit 44 that predicts, on the basis of the acquired change-over-time data and a disposal determination criterion used to determine a disposal timing for the fried food X, the remaining time until the disposal timing of the fried food X is reached; a discount rate calculation unit 46 that calculates a discount rate of the fried food X on the basis of the predicted remaining time; and a notification unit 47 that outputs a notification signal for providing, to notification devices 312, 312A, notification of information including the calculated discount rate.

Classes IPC  ?

• G06Q 30/0207 - Remises ou incitations, p. ex. coupons ou rabais
• G06Q 10/04 - Prévision ou optimisation spécialement adaptées à des fins administratives ou de gestion, p. ex. programmation linéaire ou "problème d’optimisation des stocks"

Abrégé

Provided are a food disposal timing management and control device, a food disposal timing management system, and a food disposal timing management method with which it is possible to extend the disposal timings of precooked foods displayed on display shelves and to thereby reduce the number of food items to be disposed of.　A fried food disposal timing management and control device 4 manages and controls the disposal timing of a fried food X in a hot showcase 1 and includes: a data acquisition unit 41 that acquires change-over-time data about the fried food X and temperature state data indicating the temperature state of the hot showcase 1; a remaining time prediction unit 44 that predicts, on the basis of the change-over-time data and a disposal determination criterion for the fried food X, the remaining time until a disposal timing of the fried food X is reached; a state determination unit 46 that determines whether the fried food X is being displayed in a high-temperature area when the predicted remaining time is shorter than a predetermined threshold time; and a notification unit 47 that outputs, when it is determined that the fried food X is being displayed in the high-temperature area, to a monitor 312, a notification signal for moving the fried food X to a low-temperature area.

Classes IPC  ?

• G06Q 10/30 - Administration du recyclage ou de l’élimination des produits

Abrégé

A method for producing a composition for food including: one kind or two kinds selected from the group consisting of a component (A): component (A1): a specific powdery granular material and component (A2): pregelatinized starch; water; edible oil and fat; and an emulsifying material, the method including a step of obtaining an emulsion by mixing the component (A), the water, the edible oil and fat, and the emulsifying material, in which the emulsifying material is at least one kind selected from the group consisting of an emulsifier, a protein, and an oil and fat-processed starch, a content of oil and fat in the emulsion is equal to or more than 0.1 and equal to or less than 120 in terms of mass ratio with respect to the component (A), and a total amount of the component (A), the water, the edible oil and fat, and the emulsifying material in the emulsion is equal to or more than 50% by mass and equal to or less than 100% by mass with respect to the entirety of the emulsion.

Classes IPC  ?

• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
• A23L 33/19 - Protéines du lait
• A23L 33/185 - Protéines d’origine végétale

Abrégé

Provided is an agent for improving a processed meat product, the agent being capable of suppressing water loss while imparting the appropriate flexibility and hardness to a processed meat product. This agent for improving a processed meat product is, according to one embodiment of the invention, characterized by containing an oil-processed acetylated starch, wherein the acetyl content of the oil-processed acetylated starch is 1.1 to 1.7 mass%.

Classes IPC  ?

• A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 13/60 - Produits à base de viande hachée ou émulsifiée, p. ex. saucissesViande reconstituée à partir de viande hachée
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement

Abrégé

Provided is an edible oil deterioration level determination device and the like capable of precisely determining the deterioration level of frying oil. A deterioration level determination device 5 for determining the deterioration level of frying oil Y comprises an air bubble image extraction section 51 for extracting an air bubble image that is an image of a portion of air bubbles formed due to deep-fry cooking from an oil surface image, a feature parameter calculation section 54 for calculating a feature parameter F characterizing deterioration of the frying oil Y from the air bubble image extracted by the air bubble image extraction section 51, a deterioration indicator estimation section 55 for estimating a deterioration indicator DI of the frying oil Y based on the feature parameter F, and a deterioration level determination section 56 for determining the deterioration level of the frying oil Y based on the deterioration indicator DI.

Classes IPC  ?

• G01N 33/03 - Huiles ou graisses comestibles

Abrégé

The present invention pertains to a novel coagulated egg-like food having good taste and texture similar to a coagulated egg food.　The coagulated egg-like food of the present invention is characterized by containing methylcellulose, component (A), water, an edible fat or oil and a protein material. Component (A) is a powder and granular material that satisfies the following conditions (1) to (4). Conditions: (1) The starch content is 75 mass% or greater. (2) The content of low-molecular-weight starch is 3 to 45 mass% inclusive, said low-molecular-weight starch being prepared from starch having an amylose content of 5 mass% or greater, and the peak molecular weight of the low-molecular-weight starch is 3×103to 5×104 inclusive. (3) The degree of swelling in cold water at 25°C is 5 to 20 inclusive. (4) The content of the fraction under a 3.35 mm-mesh size sieve and above a 0.038 mm-mesh size sieve is 60 to 100 mass% inclusive.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23J 3/00 - Traitement des protéines pour l'alimentation
• A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
• A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement

Abrégé

Provided are: a hydrogenation flavor-imparting agent containing, as an active ingredient, a compound that can impart a hydrogenation flavor to a food and is different from (E)-6-octenal; a method for producing the hydrogenation flavor-imparting agent; a method for imparting a hydrogenation flavor to a food, the method comprising a step for adding the hydrogenation flavor-imparting agent to the food; a use of the compound for imparting a hydrogenation flavor to a food; and a food containing the compound. The hydrogenation flavor-imparting agent contains, as an active ingredient, an oxidized product of a fatty acid having a hydroxy group or an oxo group at position-10 and having 18 carbon atoms, a derivative of the fatty acid or a salt of the fatty acid or the derivative. The method for producing the hydrogenation flavor-imparting agent comprises a step for oxidizing the compound. The method for imparting a hydrogenation flavor to a food comprises a step for adding an oxidized product of the compound to the food. For imparting a hydrogenation flavor to a food, an oxidized product of the compound is used. The food contains an oxidized product of the compound.

Classes IPC  ?

• A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement

Produits et services

(1) Chemicals used in industry and science; glue for industrial purposes; adhesives for industrial purposes; fertilizers; flour for industrial purposes; starch for industrial purposes; reagent paper, other than for medical or veterinary purposes; vitamins for use in the manufacture of food supplements; vitamins for use in the manufacture of pharmaceuticals; vitamins for the food industry. (2) Non-mineral oils and greases for industrial purposes, other than for use as fuel. (3) Pharmaceutical preparations; preparations for destroying vermin; fungicides; herbicides; dietary supplements for humans. (4) Edible oils and fats; milk products; foodstuffs rich in proteins, based on dairy, for human consumption; albumen for culinary purposes; formed textured vegetable protein for use as a meat substitute; textured vegetable protein for use as a meat extender; unformed textured vegetable protein for use as a meat extender; processed soy beans; processed soy beans in the form of sheet; preserved pulses. (5) Seasonings other than spices; cereal preparations; flour; starch for food; corn starch for food; husked rice; husked barley. (6) Animal foodstuffs; protein-enriched feed for animal consumption; oil cake.

Produits et services

Chemicals used in industry and science; glue for industrial purposes; adhesives for industrial purposes; fertilizers; flour for industrial purposes; starch for industrial purposes; reagent paper, other than for medical or veterinary purposes; vitamins for use in the manufacture of food supplements; vitamins for use in the manufacture of pharmaceuticals; vitamins for the food industry Non-mineral oils and greases for industrial purposes, other than for use as fuel Preparations for destroying vermin; fungicides; herbicides; dietary supplements for humans Edible oils and fats; albumen for culinary purposes; formed textured vegetable protein for use as a meat substitute; textured vegetable protein for use as a meat extender; unformed textured vegetable protein for use as a meat extender; processed soy beans; processed soy beans in the form of sheet; preserved pulses Seasonings other than spices; cereal preparations, namely, corn starch flour and corn meal; flour; starch for food; corn starch for food being corn starch for culinary purposes; husked rice; husked barley Animal foodstuffs; protein-enriched feed for animal consumption; oil cake being cakes of soy, cereal-derived residue, plant-derived residue for animal consumption

Abrégé

Provided is material that exhibits an excellent effect with regard to enhancing the taste of plant milk-containing compositions. The taste enhancer is for plant milk-containing compositions and is characterized in that an oxidized oil or fat not of milk origin is an active ingredient. In addition, the taste enhancer is for plant milk-containing compositions and is characterized in that an enzymatic hydrolyzate of an oxidized oil or fat not of milk origin is an active ingredient. In addition, the taste-enhancing oil or fat composition is for plant milk-containing compositions and characteristically comprises an edible oil or fat as a base oil and an oxidized oil or fat not of milk origin. In addition, the taste-enhancing oil or fat composition is for plant milk-containing compositions and characteristically comprises an edible oil or fat as a base oil and an enzymatic hydrolyzate of an oxidized oil or fat not of milk origin. The use of these by their incorporation in plant milk-containing compositions can enhance the taste of the plant milk-containing compositions.

Classes IPC  ?

• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
• A01J 25/00 - Fabrication du fromage
• A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 9/00 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants
• A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
• A23L 2/38 - Autres boissons non alcoolisées
• A23L 2/52 - Addition d'ingrédients
• A23L 11/60 - Boissons à base de légumineuses, p. ex. boissons à base de lupin
• A23L 11/65 - Boissons à base de soja
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement