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1. 发明申请

US20160050951A1 MUNG BEAN PROTEIN GEL COMPOSITION AND CHEESE-LIKE FOOD 审中-公开
标题翻译：芒果蛋白凝胶组合物和类似食物
公开(公告)号：US20160050951A1
公开(公告)日：2016-02-25
申请号：US14778358
申请日：2014-03-07
申请人： FUJI OIL COMPANY LIMITED
发明人： Takayasu MOTOYAMA , Shigeru ASHIDA
IPC分类号： A23C20/02 , A23L1/305 , A23L1/304 , A23J3/14 , A23L1/20
CPC分类号： A23C20/025 , A23C20/005 , A23J3/14 , A23L11/00 , A23L33/16 , A23L33/185 , A23V2002/00
摘要： The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.
摘要翻译：本发明提供了包含绿豆蛋白和碱金属离子的绿豆蛋白凝胶组合物，其中绿豆蛋白凝胶化组合物包含基于胶凝组合物总量的50mM或更大的碱金属离子豆蛋白。

2. 发明申请

US20150296809A1 PIZZA DOUGH AND METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译： PIZZA DOUGH及其生产方法
公开(公告)号：US20150296809A1
公开(公告)日：2015-10-22
申请号：US14649207
申请日：2013-10-10
申请人： FUJI OIL COMPANY LIMITED
发明人： Hiroyuki KANATANI , Norifumi ADACHI
IPC分类号： A21D2/36 , A21D2/22
CPC分类号： A21D2/362 , A21D2/181 , A21D2/22 , A21D13/41 , C08B37/00
摘要： A pizza dough having good stretchability and workability and a crispy texture after baking without performing a retardation step for resting the dough prior to spreading is described. In producing the pizza dough, the stretchability of the same is improved by adding a water-soluble soybean polysaccharide, so the dough can be spread in a thin and uniform manner without performing a retardation step. In addition, it is possible to provide a pizza having good melt-in-the-mouth and crispy texture. The amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 5 wt %, and more preferably 0.1 to 3 wt %, relative to the weight of the flour.
摘要翻译：描述了具有良好的拉伸性和可加工性的比萨饼面团，并且在烘焙之后具有松脆的质地，而不进行在铺展前放置面团的延迟步骤。在生产比萨饼面团时，通过加入水溶性大豆多糖可以提高其拉伸性，因此面团可以以均匀的方式分散而不进行延迟步骤。此外，可以提供具有良好熔融口感和酥脆质感的比萨饼。相对于面粉的重量，水溶性大豆多糖的添加量优选为0.05〜5重量％，更优选为0.1〜3重量％。

3. 发明申请

US20150010688A1 CHEESE-LIKE FOOD ARTICLE 审中-公开
标题翻译：类似食物的文章
公开(公告)号：US20150010688A1
公开(公告)日：2015-01-08
申请号：US14375766
申请日：2013-03-30
申请人： FUJI OIL COMPANY LIMITED
发明人： Setsuo Tsujii , Naoki Shirotani
IPC分类号： A23C19/08
CPC分类号： A23C19/08 , A23C20/00
摘要： The present invention aims at providing a cheese-like food product, which has mechanical processing adaptability such as shreddability, is easily melted by heat treatment, and maintains a soft edible texture even after it is cooled down. The inventors of the present invention discovered that a cheese-like food product, which includes acid-treated starch; fat-and-oil, which includes a solid fat content (SFC) of 45 wt % or higher at 10° C. and an SFC of 20 wt % or higher at 20° C.; and a protein in an amount of 10 wt % or less can satisfy the above criteria and thereby completed the present invention.
摘要翻译：本发明的目的在于提供一种具有机械加工适应性如切碎性，易于通过热处理熔化的乳酪状食品，并且即使在冷却之后也保持柔软的可食用的质地。本发明的发明人发现，含有酸处理淀粉的乳酪状食品，脂肪油，其包括在10℃下为45重量％以上的固体脂肪含量（SFC）和20℃下为20重量％以上的SFC。 10重量％以下的蛋白质可以满足上述标准，从而完成了本发明。

4. 发明申请

US20140272082A1 OIL OR FAT COMPOSITION, CHOCOLATE AND COMBINED CONFECTIONERY 有权
标题翻译：油或脂肪组合物，巧克力和组合糖果
公开(公告)号：US20140272082A1
公开(公告)日：2014-09-18
申请号：US14355307
申请日：2012-10-31
申请人： Fuji Oil Company Limited
发明人： Shigeki Mizushima , Hitomi Omori , Masayuki Matsui
IPC分类号： A23G1/36
CPC分类号： A23G1/36 , A23D9/00 , A23G1/38 , C11C3/10
摘要： Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.
摘要翻译：提供：油或脂肪组合物，其能够防止包含巧克力与油或脂肪基食品材料的组合的组合糖果中的油或脂肪的迁移，具有良好的抗寒霜的耐受性，由于油脂的迁移和巧克力的软化引起的，并且能够生产口中具有高熔融性的巧克力; 使用油或脂肪组合物的巧克力; 和使用巧克力的组合糖果。

5. 发明授权

US09301538B2 Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof 有权
标题翻译：减脂大豆蛋白材料和大豆乳液组合物及其生产方法
公开(公告)号：US09301538B2
公开(公告)日：2016-04-05
申请号：US13941848
申请日：2013-07-15
申请人： FUJI OIL COMPANY LIMITED
发明人： Masahiko Samoto , Jiro Kanamori , Masayuki Shibata
IPC分类号： A23J1/14 , A23J3/16 , A23C11/10 , A23L1/211
CPC分类号： A23J1/14 , A23C11/103 , A23J3/16 , A23L11/30 , A23L11/31 , A23V2002/00 , A23V2200/3324
摘要： A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.
摘要翻译：含有脂肪（作为氯仿/甲醇混合溶剂的提取物）的含有以干燥形式含量为80重量％以上的蛋白质和碳水化合物的减脂大豆蛋白材料，含量少相对于蛋白质的含量为10重量％以上，相对于100g脂肪，含有总含量为200mg以上的菜油甾醇和豆甾醇（作为植物来源的甾醇）含有以干燥形式含量为25重量％以上的蛋白质的大豆乳液组合物，相对于蛋白质含量，含有100重量％以上的脂肪含量为干燥形式的含量干燥形式含量的术语，LCI值为60％以上。

6. 发明申请

US20150322175A1 LEGUME SEED POLYSACCHARIDE SUCCINIC ACID DERIVATIVE ESTER, AND METHOD FOR PRODUCING SAME 审中-公开
标题翻译：多糖多糖酸衍生物及其生产方法
公开(公告)号：US20150322175A1
公开(公告)日：2015-11-12
申请号：US14408990
申请日：2013-06-11
申请人： FUJI OIL COMPANY LIMITED
发明人： Minami SATO , Yasuhiko YOSHIDA , Akihiro NAKAMURA
IPC分类号： C08B37/00 , A23C9/154 , A23L1/035
CPC分类号： A61Q19/00 , A23C9/1542 , A23L29/10 , A23V2002/00 , A61K8/73 , A61K2800/10 , C08B37/0045 , C08L5/06
摘要： The object of the present invention is to provide a dispersion stabilizer that can minimize coagulated precipitation of a protein under acidic conditions, especially in the pH range of around pH 5 which is closer to neutrality than the range around the isoelectric point of the protein. It is possible to stabilize dispersion of protein particles around pH 5, and thus prepare an acidic protein food, by using a legume seed polysaccharide esterified with a succinic acid derivative having a hydrocarbon chain bonded to the 2-position carbon of succinic acid or succinic acid. The hydrocarbon chain of the succinic acid derivative preferably has 2 to 18 carbon atoms, and is most preferably an octenyl group. The esterified legume seed polysaccharides also have high emulsifying ability.
摘要翻译：本发明的目的是提供一种分散稳定剂，其可以在酸性条件下，特别是在pH5附近的pH范围内，使蛋白质的凝结沉淀最小化，其比蛋白质等电点周围的范围更接近于中性。通过使用具有与琥珀酸或琥珀酸的2-位碳键合的烃链的琥珀酸衍生物酯化的豆科植物多糖来稳定蛋白质颗粒在pH5左右的分散状态，从而制备酸性蛋白质食物。琥珀酸衍生物的烃链优选具有2〜18个碳原子，最优选为辛烯基。酯化的豆类种子多糖也具有很高的乳化能力。

7. 发明申请

US20150099053A1 OIL-IN-WATER-TYPE EMULSION GEL FOOD 审中-公开
标题翻译：油水型乳液凝胶食品
公开(公告)号：US20150099053A1
公开(公告)日：2015-04-09
申请号：US14403424
申请日：2013-04-30
申请人： FUJI OIL COMPANY LIMITED
发明人： Hirofumi Kugitani , Takayasu Motoyama , Chiaki Miyazaki , Ryuji Yoshida , Shin Nakatani , Masahiko Samoto
IPC分类号： A23D7/005
CPC分类号： A23D7/0053 , A23K50/70 , A23K50/80 , A23L29/10 , A23L29/281 , A23L35/10 , Y02A40/818
摘要： The object of the present invention is to produce a masticable food, composed of an oil-in-water-type emulsion gel which has a shape-retaining property and an oil-holding property before mastication and from which oil and fat oozes during mastication to make swallowing smooth, by using any oil and fat. An oil-in-water-type emulsion gel food containing oil droplets having a particle diameter of 50-800 μm is used. Preferably, the oil and fat is vegetable oil or fish oil, the food is a heat-sterilized food, and the gel is a soybean protein gel crosslinked by a protein corsslinking enzyme.
摘要翻译：本发明的目的是生产一种可咀嚼食品，其由水包油型乳液凝胶组成，其具有在咀嚼前的形状保持性和保油性，并且油脂在咀嚼过程中渗出至使用任何油脂使吞咽顺畅。使用含有粒径为50-800μm的油滴的水包油型乳液凝胶食品。优选地，油脂是植物油或鱼油，食品是热灭菌食品，凝胶是通过蛋白质衔接酶交联的大豆蛋白质凝胶。

8. 发明申请

US20150017316A1 METHOD FOR PRODUCING CARROT PECTIN 审中-公开
标题翻译：生产卡皮托的方法
公开(公告)号：US20150017316A1
公开(公告)日：2015-01-15
申请号：US14372654
申请日：2013-01-17
申请人： FUJI OIL COMPANY LIMITED
发明人： Akihiro Nakamura , Junko Tobe
IPC分类号： A23L1/0524 , A23C9/154
CPC分类号： A23C9/1542 , A23L2/62 , A23L29/231 , A23V2002/00 , C08B37/0003 , C08B37/0045
摘要： Disclosed is a method for producing carrot pectin wherein carrot is extracted with water at a temperature of below 100° C. under conditions with a pH of between 2 and 5, inclusive. The carrot pectin obtained by this production method exhibits excellent dispersion stability for proteins in a wide pH range.
摘要翻译：公开了一种胡萝卜果胶的制备方法，其中胡萝卜在pH为2〜5的条件下，在低于100℃的温度下用水萃取。通过该制造方法得到的胡萝卜果胶对宽pH范围的蛋白质具有优异的分散稳定性。

9. 发明申请

US20140004157A1 AGENT FOR DELAYING DIGESTION AND ABSORPTION OF LIPID 审中-公开
标题翻译：延迟吸收和吸收脂肪的代理
公开(公告)号：US20140004157A1
公开(公告)日：2014-01-02
申请号：US13927407
申请日：2013-06-26
申请人： FUJI OIL COMPANY LIMITED
发明人： Toshiharu ARISHIMA , Makiko KOJIMA
IPC分类号： A61K31/215 , A61K9/107
CPC分类号： A61K31/215 , A23F5/243 , A23G1/32 , A23L2/52 , A23L13/43 , A23L17/70 , A23L33/115 , A23L33/30 , A23V2002/00 , A61K9/107 , A61K31/23 , A23V2200/332
摘要： An object is to achieve a big effect about an agent for delaying digestion and absorption of lipid or a lipase inhibitor which is composed of specific triacylglycerol and fat-soluble and which exerts the effect more mildly with small used amount. An oil-in-water emulsion having 2 μm or less of average particle diameter, in which a melting point of a fat composition which composes an oil phase of the emulsion is 37° C. or less and the fat composition includes 30% by weight or more of BX2 triacylglycerol (B represents Behenic acid and X represents fatty acid having 4 to 24 carbon atoms) is simultaneously ingested with ingesting fat-containing food. An amount of the BX2 triacylglycerol with respect to fat amount derived from fat-containing food ingested simultaneously is preferably 0.5 to 20% by weight.
摘要翻译：目的是为了延缓消化吸收由特定的三酰基甘油和脂溶性脂肪酸或脂肪酶抑制剂引起的药物的效果，并且以较小的用量更轻微地发挥作用。具有2μm或更小的平均粒径的水包油乳液，其中构成乳液油相的脂肪组合物的熔点为37℃或更低，脂肪组合物包含30重量％以上的BX2三酰基甘油（B表示山萮酸，X表示具有4〜24个碳原子的脂肪酸）同时摄取含脂肪的食物。相对于同时摄入的含脂肪食品的脂肪量，BX2三酰基甘油的量优选为0.5〜20重量％。

10. 发明申请

US20130323401A1 FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF 有权
标题翻译：减脂大豆蛋白质材料和大豆乳液组合物及其生产方法
公开(公告)号：US20130323401A1
公开(公告)日：2013-12-05
申请号：US13941848
申请日：2013-07-15
申请人： FUJI OIL COMPANY LIMITED
发明人： Masahiko SAMOTO , Jiro KANAMORI , Masayuki SHIBATA
IPC分类号： A23J1/14
CPC分类号： A23J1/14 , A23C11/103 , A23J3/16 , A23L11/30 , A23L11/31 , A23V2002/00 , A23V2200/3324
摘要： A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.
摘要翻译：含有脂肪（作为氯仿/甲醇混合溶剂的提取物）的含有以干燥形式含量为80重量％以上的蛋白质和碳水化合物的减脂大豆蛋白材料，含量少相对于蛋白质的含量为10重量％以上，相对于100g脂肪，含有总含量为200mg以上的菜油甾醇和豆甾醇（作为植物来源的甾醇）含有以干燥形式含量为25重量％以上的蛋白质的大豆乳液组合物，相对于蛋白质含量，含有100重量％以上的脂肪含量为干燥形式的含量干燥形式含量的术语，LCI值为60％以上。

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