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1. 发明公开

US20240277017A1 MASKING FLAVORANT 审中-公开
公开(公告)号：US20240277017A1
公开(公告)日：2024-08-22
申请号：US18570054
申请日：2022-06-22
申请人： FUJI OIL HOLDINGS INC.
发明人： Naoki SHIROTANI , Shuzo HASHIMOTO , Shinsuke TAKEDA , Shigeki MIZUSHIMA
IPC分类号： A23L27/00 , A23L27/20 , A23L27/24 , A23L29/00
CPC分类号： A23L27/82 , A23L27/204 , A23L27/24 , A23L29/04
摘要： An object of the present invention is to improve flavor while masking various off-flavors in foods. (1) A masking flavorant containing: isovaleric acid and/or phenethyl alcohol; and lactones, and having a weight ratio (lactones)/(isovaleric acid and phenethyl alcohol) of 0.1 or more and 1000 or less. (2) The masking flavorant according to (1), in which at least one selected from the group consisting of the isovaleric acid, the phenethyl alcohol, and the lactones is a microbial fermentation product by (A) yeast and/or koji mold, or (B) yeast and/or koji mold and lactic acid bacteria. (3) A food containing the masking flavorant described in (1) or (2) and having a content of the lactones of 1 ppb or more on a weight basis. (4) The food according to (3), which is free of an animal-derived raw material.

2. 发明公开

US20240172774A1 METHOD FOR PRODUCING TEXTURED PROTEIN MATERIAL, AND TEXTURED PROTEIN MATERIAL 审中-公开
公开(公告)号：US20240172774A1
公开(公告)日：2024-05-30
申请号：US18283314
申请日：2022-03-23
申请人： FUJI OIL HOLDINGS INC.
发明人： Shuzo HASHIMOTO
IPC分类号： A23J3/16 , A23J3/22 , A23J3/24
CPC分类号： A23J3/16 , A23J3/227 , A23J3/24
摘要： The present invention addresses the problem of providing a textured plant protein material having chewiness due to a dense texture with small voids, and favorable restorability when reconstituted in hot water. Discovered is a freeze-dried textured protein material having favorable restorability when reconstituted in hot water and chewiness due to a dense texture with small voids. The textured protein material is produced by (A) introducing a raw material including a protein raw material into an extruder, adding water to attain a water content of from 60 to 80 wt. % with respect to a total amount of the water and the raw material including the protein raw material, kneading and heating under pressure the resulting mixture, cooling the kneaded mixture in a cooling die installed at an outlet of the extruder and including a hole having a length of a longest portion of 10 mm or greater, and extruding the mixture through the cooling die to obtain an unpuffed textured product, (B) cutting the unpuffed textured product obtained in (A) into a rectangular parallelepiped shape including sides from 5 to 12 mm, or cutting the unpuffed textured product obtained in (A) into a flat shape having a thickness from 0.1 to 5 mm, a length from 1 to 80 mm in an extrusion direction, and a width from 1 to 50 mm, and (C) freezing the unpuffed textured product obtained in (B) at from −5 to −25° C. and freeze-drying the unpuffed textured product.

3. 发明公开

US20230248022A1 METHOD FOR PRODUCING TEXTURED PROTEIN MATERIAL AND TEXTURED PROTEIN MATERIAL 审中-公开
公开(公告)号：US20230248022A1
公开(公告)日：2023-08-10
申请号：US18015560
申请日：2021-07-02
申请人： FUJI OIL HOLDINGS INC.
发明人： Shuzo HASHIMOTO
IPC分类号： A23J3/26 , A23J3/22 , A23J3/16 , B26D1/157
CPC分类号： A23J3/26 , A23J3/227 , A23J3/16 , B26D1/157
摘要： 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. In this invention, it was found that a textured protein material having a favorable fibrous texture and a high speed of water absorption can be produced through the following steps (A) to (C), namely: (A) introducing a raw material including a protein raw material and water in an extruder, kneading and pressurizing and heating the raw material, and extruding the raw material under normal pressure from a die placed at an outlet of the extruder to organize the raw material and yield an organized product having a water content of 15-70 wt %; (B) cutting the organized product obtained in the step (A) perpendicularly to the direction of extrusion; and (C) slicing the organized product obtained in the step (B) into a flat shape using a circular slicer of a horizontal rotation type.

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