Patents Assigned to FUJI OIL HOLDINGS INC.
  • Publication number: 20240156128
    Abstract: An object of the present invention is to provide a textured plant protein material which has meat-like umami and a juicy palate and does not provide grain smell peculiar to plant protein materials. A textured plant protein material can be produced, which is capable of providing a juicy palate while having meat-like umami by using a microbial fermentation product having a yeast smell created by fermentation and containing ?-lactones and/or ?-lactones to mask grain smell peculiar to plant proteins.
    Type: Application
    Filed: March 16, 2022
    Publication date: May 16, 2024
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: SHUZO HASHIMOTO, NAOKI SHIROTANI
  • Publication number: 20240156121
    Abstract: A method for producing an oil and/or fat composition for infant formula aims to provide an oil and/or fat composition for infant formula having a reduced content of glycidol and glycidol fatty acid esters. The method for producing an oil and/or fat composition for infant formula is achieved by blending a specific oil and/or fat species with an oil and/or fat that is subjected to a bleaching operation including a contact treatment using an acid.
    Type: Application
    Filed: March 28, 2022
    Publication date: May 16, 2024
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: Katsuhito HORI
  • Publication number: 20240156143
    Abstract: A protein-containing oil-and-fat emulsion composition for producing an emulsified food is provided. The composition includes 1 to 70 mass % of a protein, 30 to 99 mass % of an oil and fat, and 0 to 40 mass % of a carbohydrate, based on the total amount of the protein, the oil and fat, and the carbohydrate being 100 mass %. 50 mass % or greater of the protein is derived from a denatured protein material satisfying both a) and b): a) an area ratio of 2000 Da or greater and less than 20000 Da is 45 to 90% in a measurement result of molecular weight distribution; and b) an aqueous solution containing the denatured protein material and having a crude protein concentration of 0.1% remains unturbid when 250 mM guanidinium hydrochloride is added to the aqueous solution, but the aqueous solution becomes turbid when 2M ammonium sulphate is added to the aqueous solution.
    Type: Application
    Filed: March 29, 2022
    Publication date: May 16, 2024
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Hiroshi KANO, Tomoki UEYAMA, Ryota INOUE
  • Publication number: 20240156139
    Abstract: A vegetable-protein-containing liquid food product is provided. The vegetable-protein-containing liquid food product excellent in salt resistance can be produced by mixing raw materials containing a vegetable protein, a salt-containing seasoning, and one or more emulsifiers selected from the group consisting of a polyglycerin fatty acid ester having an HLB of 7 or greater, a constituent fatty acid having 14 to 18 carbons, and a polymerization degree of 5 or greater, a polyglycerin fatty acid ester having an HLB of 12 or greater, a constituent fatty acid having 10 to 12 carbons, and a polymerization degree of 10 or greater, a sucrose fatty acid ester having an HLB of 5 or greater and a constituent fatty acid having 14 to 18 carbons, and a sorbitan fatty acid ester having an HLB of 15 or greater and a constituent fatty acid having 12 to 18 carbons, followed by heat sterilization.
    Type: Application
    Filed: March 31, 2022
    Publication date: May 16, 2024
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: MASANOBU YANAGISAWA
  • Publication number: 20240148015
    Abstract: To provide a novel oil-based food product. The oil-based food product contains a legume-derived roasted powder material, a roasted saccharide, and an unroasted saccharide.
    Type: Application
    Filed: March 15, 2022
    Publication date: May 9, 2024
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Hideki MOTOIKE, Chiaki MIYAZAKI
  • Patent number: 11957135
    Abstract: 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: Grant
    Filed: February 28, 2017
    Date of Patent: April 16, 2024
    Assignee: Fuji Oil Holdings Inc.
    Inventors: Masaharu Kato, Miwako Morikawa, Masahiro Sugiyama
  • Publication number: 20240081370
    Abstract: 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: Application
    Filed: March 3, 2022
    Publication date: March 14, 2024
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Tomonori SATO, Hiroko YONEMOTO
  • Patent number: 11910806
    Abstract: 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: Grant
    Filed: March 26, 2018
    Date of Patent: February 27, 2024
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Shimpei Watanabe, Yasuko Sato, Nanako Kanda, Akiyuki Ishiwata
  • Publication number: 20240041083
    Abstract: 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: Application
    Filed: March 29, 2022
    Publication date: February 8, 2024
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Hiroshi KANO, Tomoki UEYAMA, Ryota INOUE
  • Publication number: 20240032573
    Abstract: 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: Application
    Filed: December 14, 2021
    Publication date: February 1, 2024
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Tomonori SATO, Hiroko YONEMOTO
  • Patent number: 11839603
    Abstract: 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: Grant
    Filed: January 28, 2019
    Date of Patent: December 12, 2023
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Arata Hashimoto, Masaharu Kato
  • Publication number: 20230345964
    Abstract: 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: Application
    Filed: April 7, 2021
    Publication date: November 2, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: Miwako MORIKAWA
  • Publication number: 20230337705
    Abstract: 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: Application
    Filed: March 26, 2021
    Publication date: October 26, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Masanobu YANAGISAWA, Naoya IKENAGA
  • Publication number: 20230329266
    Abstract: 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: Application
    Filed: September 29, 2021
    Publication date: October 19, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: Mai MATSUOKA
  • Publication number: 20230329296
    Abstract: 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: Application
    Filed: October 4, 2021
    Publication date: October 19, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Yuusuke SHISHIDO, Mariko TAKEDA, Munehisa SHIBATA
  • Publication number: 20230320377
    Abstract: 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: Application
    Filed: September 15, 2021
    Publication date: October 12, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: Shinichiro NAGATOMO
  • Patent number: 11771107
    Abstract: 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: Grant
    Filed: March 18, 2019
    Date of Patent: October 3, 2023
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Shimpei Watanabe, Yasuko Sato
  • Publication number: 20230248022
    Abstract: 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: Application
    Filed: July 2, 2021
    Publication date: August 10, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: Shuzo HASHIMOTO
  • Publication number: 20230250413
    Abstract: 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: Application
    Filed: October 5, 2021
    Publication date: August 10, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: Shigeki MIZUSHIMA
  • Publication number: 20230232857
    Abstract: 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: Application
    Filed: June 10, 2021
    Publication date: July 27, 2023
    Applicant: FUJI OIL HOLDINGS INC.
    Inventor: MOGENG HE