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1. 发明授权

US09888704B2 Oil or fat composition and chocolate 有权
公开(公告)号：US09888704B2
公开(公告)日：2018-02-13
申请号：US14388935
申请日：2013-03-27
申请人： FUJI OIL COMPANY LIMITED
发明人： Shigeki Mizushima , Hitomi Omori , Masayuki Matsui
IPC分类号： A23G1/38 , A23D9/00 , A23D9/02 , C11B7/00 , C11C3/08 , C11C3/10
CPC分类号： A23G1/38 , A23D9/00 , A23D9/02 , A23V2002/00 , C11B7/0075 , C11C3/08 , C11C3/10 , A23V2200/236
摘要： A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.

2. 发明申请

US20150359243A1 METHOD OF PROMOTION OF DRYING OF RICE CONFECTIONARY DOUGH 审中-公开
标题翻译：促进干粉的方法
公开(公告)号：US20150359243A1
公开(公告)日：2015-12-17
申请号：US14730604
申请日：2015-06-04
申请人： FUJI OIL COMPANY LIMITED
发明人： Tsukasa KIYAMA
IPC分类号： A23G3/36
CPC分类号： A23G3/36 , A23V2002/00
摘要： An object of the present invention is to provide a method capable of easily promoting drying of rice confectionary dough and shortening the drying time without influencing the quality. Rice confectionary dough is dried after adding oils and fats to the dough, thereby allowing drying of the dough after forming to be promoted and the drying time to be shortened.
摘要翻译：本发明的一个目的是提供一种能够容易地促进米饭面团的干燥和缩短干燥时间而不影响质量的方法。在面团中加入油和脂肪后，将干米饼干面团干燥，从而允许在成型后干燥生面团以促进干燥，并缩短干燥时间。

3. 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。

4. 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％。

5. 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。

6. 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。

7. 发明授权

US10390544B2 Mung bean protein gel composition and cheese-like food 有权
公开(公告)号：US10390544B2
公开(公告)日：2019-08-27
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： A23L11/00 , A23C20/02 , A23C20/00 , A23J3/14 , A23L33/16 , A23L33/185
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.

8. 发明申请

US20150342200A1 Water Soluble Pea Polysaccharide-Containing Physical Property Improvement Agent for Wheat-Based Food 审中-公开
标题翻译：用于小麦食品的水溶性豌豆多糖物理改良剂
公开(公告)号：US20150342200A1
公开(公告)日：2015-12-03
申请号：US14655143
申请日：2013-12-18
申请人： FUJI OIL COMPANY LIMITED
发明人： Akihiro NAKAMURA , Minami SATO , Junko TOBE , Norifumi ADACHI
IPC分类号： A21D2/36 , A21D15/00 , A23L1/16
CPC分类号： A21D2/362 , A21D2/181 , A21D15/00 , A23L7/109 , A23L29/206 , A23L35/00 , A23V2002/00
摘要： In the present invention, it has been an object to obtain a physical property improvement agent for improving the various physical properties of wheat-based food such as bread, wheat-flour baked sweets, and noodles. By using a water-soluble pea polysaccharide, it is possible to obtain a physical property-improving effect in wheat-based food such as bread, wheat-flour baked sweets, and noodles. In bread and wheat-flour baked sweets, while changes in the mouthfeel caused by aging of starch are suppressed, the workability is enhanced by improving the spreadability of the dough, furthermore, the volume after baking is increased, and mouthfeel with good crispness and meltability in the mouth is obtained. In noodles, it is possible to suppress aging when braised noodles are stored at room temperature or with refrigerating.
摘要翻译：在本发明中，目的是获得用于改善面包，小麦面粉烘焙糖果和面条等小麦类食品的各种物理性质的物理性质改进剂。通过使用水溶性豌豆多糖，可以获得面包，小麦面粉，糖果，面条等小麦类食品的物理性能改善效果。在面包和小麦面粉烘烤的甜食中，由于淀粉老化引起的口感的变化被抑制，通过提高面团的铺展性，加工性提高，此外，烘烤后的体积增加，口感好，脆性和熔融性好在口中获得。在面条中，可以在室温或冷藏时储存炖面条时抑制老化。

9. 发明申请

US20150216186A1 METHOD FOR PRODUCING DANISH DOUGH 审中-公开
标题翻译：生产DANISH DOUGH的方法
公开(公告)号：US20150216186A1
公开(公告)日：2015-08-06
申请号：US14414982
申请日：2013-04-30
申请人： Fuji Oil Company Limited
发明人： Hiroyuki Kanatani , Norifumi Adachi , Hirohisa Fukuda , Daihachi Iga
IPC分类号： A21D10/00
CPC分类号： A21D10/002 , A21D2/18 , A21D2/22 , A21D6/001 , A21D13/16
摘要： The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume after being baked is increased and which have a flaky and smooth texture, by adding a water-soluble soybean polysaccharide and an ascorbic acid. Moreover, the present invention improves the effect of inhibiting damages caused by freezing and the deterioration of quality during frozen storage. Preferably, the additive amount of the water-soluble soybean polysaccharide is between 0.05 and 5 weight % relative to flour, and the additive amount of the ascorbic acid is between 0.1 and 200 ppm relative to the flour. An even more prominent effect is exerted by freezing the Danish dough after proofing.
摘要翻译：本发明解决了设计有效生产方法的问题，其中提高了Danishes的体积并提高了Danishes的质感。通过添加水溶性大豆多糖和抗坏血酸，本发明可以制备其中烘烤后的体积增加并且具有片状和平滑质地的丹宁酸。此外，本发明提高了冻结时的损伤和冷冻保存时的品质劣化的效果。优选地，水溶性大豆多糖的添加量相对于面粉为0.05〜5重量％，相对于面粉，抗坏血酸的添加量为0.1〜200ppm。通过在打样后冻结丹麦面团可以发挥更显着的作用。

10. 发明授权

US08865246B2 Oil or fat composition, chocolate and combined confectionery 有权
标题翻译：油或脂肪组成，巧克力和组合糖果
公开(公告)号：US08865246B2
公开(公告)日：2014-10-21
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： A23G1/00 , A23D9/00 , 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。

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