Patents Assigned to FUJI OIL HOLDINGS INC.
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Patent number: 11957135Abstract: The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.Type: GrantFiled: February 28, 2017Date of Patent: April 16, 2024Assignee: Fuji Oil Holdings Inc.Inventors: Masaharu Kato, Miwako Morikawa, Masahiro Sugiyama
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Publication number: 20240081370Abstract: A food alternative to fish meat is provided using a textured plant protein material. The food alternative to fish meat can be prepared by binding a textured plant protein material with a binding dough, and frying this. The textured plant protein material has a crude protein content of 60 wt. % or more in a dried material. The binding dough has a gel strength after gelation (a breaking load measured using a wedge-shaped plunger with a sample having a ?3 cm cylindrical shape, a sample thickness of 1 cm, and a width of 30 mm at a speed of 1 mm/sec at room temperature) of 50 gf or higher and 800 gf or lower.Type: ApplicationFiled: March 3, 2022Publication date: March 14, 2024Applicant: FUJI OIL HOLDINGS INC.Inventors: Tomonori SATO, Hiroko YONEMOTO
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Patent number: 11910806Abstract: The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transesterified fat or oil wherein, in the constituting fatty acid composition thereof, the content of unsaturated fatty acids is regulated to not more than 10 mass % and the composition of other fatty acids is controlled to a preset content.Type: GrantFiled: March 26, 2018Date of Patent: February 27, 2024Assignee: FUJI OIL HOLDINGS INC.Inventors: Shimpei Watanabe, Yasuko Sato, Nanako Kanda, Akiyuki Ishiwata
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Publication number: 20240041083Abstract: Provided is a denatured protein material having all the characteristics of a) and b): a) according to the result of measuring molecular weight distribution, the area ratio for portions where the molecular weight is at least 2,000 Da and less than 20,000 Da is 45-90%; and b) when 250 mM of guanidine hydrochloride is added to an aqueous solution of denatured protein material having a crude protein concentration of 0.1%, the solution does not become cloudy, and when 2 M of ammonium sulfate is added, the solution becomes cloudy.Type: ApplicationFiled: March 29, 2022Publication date: February 8, 2024Applicant: FUJI OIL HOLDINGS INC.Inventors: Hiroshi KANO, Tomoki UEYAMA, Ryota INOUE
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Publication number: 20240032573Abstract: The present invention provides a meat-like processed food product including a textured vegetable material as a substitute for meat, the meat-like processed food product comprising a dough prepared from an oil-in-water emulsion gel containing methyl cellulose, ensuring high yield during heating, and having a good meat-like texture. In this invention, a meat-like processed food product free of animal raw materials can be manufactured by the steps of: (A) preparing an oil-in-water emulsion containing at least an oil/fat, methyl cellulose, and water; (B) preparing a dough by mixing the emulsion prepared in (A) with a textured vegetable material, insoluble dietary fiber, and citrus fiber; and (C) forming and then heating the dough prepared in (B) into a meat-like processed food product. The insoluble dietary fiber preferably has an average fiber length of 20-300 ?m, and is further preferably bamboo fiber.Type: ApplicationFiled: December 14, 2021Publication date: February 1, 2024Applicant: FUJI OIL HOLDINGS INC.Inventors: Tomonori SATO, Hiroko YONEMOTO
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Patent number: 11839603Abstract: An object of the present invention is to provide an ascorbic acid formulation that can be prepared by a simple method, and that has a reduced unpleasant taste and coloration. The inventors found that an ascorbic acid formulation that is in the form of a water-in-oil type emulsion, that comprises an aqueous phase with a pH of 4 or more and an average particle size of 300 nm or less, and that has a mass ratio of water/ascorbic acid of 0.05 to 0.40 has a reduced unpleasant taste and coloration; and accomplished the present invention. Additionally, the present invention can be prepared by a simple method.Type: GrantFiled: January 28, 2019Date of Patent: December 12, 2023Assignee: FUJI OIL HOLDINGS INC.Inventors: Arata Hashimoto, Masaharu Kato
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Publication number: 20230345964Abstract: The present invention addresses the issue of providing a grape juice-containing gummy that contains polyunsaturated fatty acid and has reduced occurrence of offensive odors derived from the polyunsaturated fatty acid. The present invention provides a grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol as water-soluble antioxidants and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a gummy containing grape juice, thereby suppressing the occurrence of unusual flavor in the gummy.Type: ApplicationFiled: April 7, 2021Publication date: November 2, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Miwako MORIKAWA
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Publication number: 20230337705Abstract: The purpose of the present invention is to provide a vegetable milk fermented food product having a creamy mouthfeel and having the same smoothness as yogurt, the vegetable milk fermented food product being such that it is possible to user EPS-producing bacteria of a wider variety of types irrespective of whether said bacteria have ?-galactosidase activity.Type: ApplicationFiled: March 26, 2021Publication date: October 26, 2023Applicant: FUJI OIL HOLDINGS INC.Inventors: Masanobu YANAGISAWA, Naoya IKENAGA
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Publication number: 20230329296Abstract: A method for producing a plant-based soup base includes mixing and then emulsifying a raw material containing flavored oil and fat and plant milk cream.Type: ApplicationFiled: October 4, 2021Publication date: October 19, 2023Applicant: FUJI OIL HOLDINGS INC.Inventors: Yuusuke SHISHIDO, Mariko TAKEDA, Munehisa SHIBATA
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Publication number: 20230329266Abstract: The present invention addresses the problem of providing a processed food that is produced from a roux using a plant oil and fat in a raw material for an oil and fat composition for roux, and that has a flavor similar to when pork fat or beef fat is used in a raw material for an oil and fat composition for roux. A solution to the problem is an oil and fat composition that is for roux and that uses shea fat as a raw material.Type: ApplicationFiled: September 29, 2021Publication date: October 19, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Mai MATSUOKA
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Publication number: 20230320377Abstract: A kamaboko-like food having a good texture can be produced by preparing a paste by mixing 1 to 20% by weight of a powdery vegetable protein, 1 to 8% by weight of gellan gum, 0.005 to 0.15% by weight of a divalent metal salt as a divalent metal, and 60 to 95% by weight of water, and molding and heating the paste. The powdery vegetable protein is preferably soybean protein. Additionally, the paste may also be molded uniformly to a thickness of 5 mm or less. By using this paste, a crab-flavored kamaboko-like food, which has many process restriction, can be produced.Type: ApplicationFiled: September 15, 2021Publication date: October 12, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Shinichiro NAGATOMO
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Patent number: 11771107Abstract: A chocolate that has a reduced trans fatty acid content and still has a high compatibility with cocoa butter, high blooming resistance and good meltability in the mouth. A transesterified fat or oil has a content of unsaturated fatty acids controlled such that it is 10 mass % or less in the constituent fatty acid composition thereof, and the composition of other fatty acids is adjusted to a preset content.Type: GrantFiled: March 18, 2019Date of Patent: October 3, 2023Assignee: FUJI OIL HOLDINGS INC.Inventors: Shimpei Watanabe, Yasuko Sato
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Publication number: 20230248022Abstract: The present invention addresses the problem of providing a textured protein material which can enhance the fibrous texture of a processed food such as a product including meat or fish meat or a product including a vegetable raw material as a substitute therefor, has a high speed of water absorption, and can be used with ease.Type: ApplicationFiled: July 2, 2021Publication date: August 10, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Shuzo HASHIMOTO
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Publication number: 20230250413Abstract: The present invention addresses the objective of providing a novel, reproducible plant-based enzyme-immobilization carrier that is biodegradable and imposes a low environmental load and is also harmless for the human body. The technical concept of the present invention was achieved with the discovery, in response to the objective, that a prescribed porous body based on plant protein, e.g., from soy, functions as an enzyme-immobilization carrier.Type: ApplicationFiled: October 5, 2021Publication date: August 10, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Shigeki MIZUSHIMA
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Publication number: 20230232857Abstract: A method for enhancing the sweetness of sugar in chocolate that contains a prescribed amount of sugar, to thereby reduce the amount of sugar used. Upon thoroughly investigating a resolution to the abovementioned problem, the inventor discovered that incorporating a prescribed amount of phosphatidylcholine in chocolate that contains a prescribed amount of sugar makes it possible to enhance the sweetness of the sugar, resultantly making it possible to reduce the amount of sugar used.Type: ApplicationFiled: June 10, 2021Publication date: July 27, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: MOGENG HE
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Publication number: 20230217941Abstract: The present invention addresses the problem of providing a nut milk for foaming, which has excellent foaming properties and foaming stability and of which foam is hard to break even when a nut milk whipped by foaming with a steamer etc. is added to beverages such as coffee. A nut milk for foaming, which has excellent foaming properties and foaming stability, can be provided by using at least one modified starch selected from the group consisting of a phosphate cross-linked starch, a phosphate monoesterified phosphate cross-linked starch, a starch acetate, an oxidized starch, a hydroxypropyl starch, a hydroxypropylated phosphate cross-linked starch, a sodium octenyl succinate starch, a phosphorylated starch, and a starch decomposition product.Type: ApplicationFiled: March 17, 2021Publication date: July 13, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Masanobu YANAGISAWA
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Patent number: 11659854Abstract: A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the ?-glutamyl bond number is 2-4 and the peptide chain length is the ?-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.Type: GrantFiled: July 6, 2018Date of Patent: May 30, 2023Assignee: FUJI OIL HOLDINGS INC.Inventors: Munehisa Shibata, Takayasu Motoyama, Ryota Inoue
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Publication number: 20230138276Abstract: The present invention addresses the problem of providing a method for producing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor after fermentation, in view of such circumstances. This method for producing a plant-based fermented milk is characterized by adding, to a fermentation raw material, containing a plant-based milk and containing a lipid, 0.1 to 2% by weight of a protein hydrolyzate, containing at least 3% by weight of free amino acids, with respect to the solid content of the fermentation raw material, and subjecting the mixture to lactic acid fermentation.Type: ApplicationFiled: March 26, 2021Publication date: May 4, 2023Applicant: FUJI OIL HOLDINGS INC.Inventors: Naoya IKENAGA, Yuna OUE, Masanobu YANAGISAWA
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Publication number: 20230115992Abstract: The problem of providing an oil and fat for chocolate products and a chocolate product each having oil and fat migration/blooming resistance and post-tempering thickening resistance can be solved by an oil and fat for chocolate products according to the present invention, an oil or fat for chocolate products according to the present invention which is obtained by mixing an oil and fat mainly composed of a StOSt triglyceride with a low-melting-point fraction of palm oil that serving as a liquid oil component and further contains a specific amount of an OStO component.Type: ApplicationFiled: January 28, 2021Publication date: April 13, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Akira MORITA
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Publication number: 20230099040Abstract: Provided is a water-in-oil-type emulsion including a fat-free cacao solid material in an amount of 8.5 to 25% by weight, cacao mass and cocoa each having a pH value of 6.8 or less in a total amount of 10 to 40% by weight, an oil or fat in an amount of 30 to 55% by weight, water in an amount of 5 to 26% by weight, and at least one emulsifying agent selected from lecithin and a polyglycerol condensed ricinolate in a total amount of 1 to 2.5% by weight, whereby it becomes possible to provide a water-containing chocolate product which remains unchanged with respect to the physical properties thereof even when the water-containing chocolate product undergoes a sterilization treatment that is essential for the delivery thereof.Type: ApplicationFiled: March 1, 2021Publication date: March 30, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: hideki MOTOIKE