公开(公告)号：EP1600207A4

公开(公告)日：2010-09-01

申请号：EP04716708

申请日：2004-03-03

申请人： FUJI OIL CO LTD

发明人： NAKAMURA AKIHIRO ,  TAKAHASHI TARO ,  TOBE JUNKO

IPC分类号： A23L11/00 ,  A23L27/00 ,  A23L27/60 ,  A23L29/10 ,  B01F17/00 ,  B01F17/30 ,  B01F17/56 ,  A23L1/035 ,  A23L1/22 ,  A23L1/24

CPC分类号： B01F17/0028 ,  A23D7/0053 ,  A23L2/56 ,  A23L27/60 ,  A23L27/80 ,  A23L29/10 ,  A61K8/73 ,  A61K8/97 ,  A61Q19/00

公开(公告)号：EP1800548A4

公开(公告)日：2008-09-17

申请号：EP05782267

申请日：2005-09-07

申请人： FUJI OIL CO LTD

发明人： TAKAHASHI TARO ,  TOYOFUKU YOSHIKO ,  ASANO HIROKAZU ,  SUZUKI KIYOHITO

IPC分类号： A23L7/10 ,  A23L7/196 ,  A23L11/00

CPC分类号： A23L23/00 ,  A23L7/196 ,  A23L13/06 ,  A23L29/206

摘要： An additive for boiled rice that is used to avoid the lowering of efficiency at boiling for boiled rice or the like and to obtain a boiled rice of high quality presenting soft texture which is free from drying and sogginess resulting from moisture transfer during the storage thereof. There is provided an oil-in-water emulsification composition comprising a water soluble polysaccharide derived from soybean. High effect can be realized by the use of a water soluble soybean polysaccharide with a certain level or more of emulsifying capacity, and striking effect can be realized by the use of an emulsification composition comprising this polysaccharide with high emulsifying capacity combined with a polysaccharide having a certain level of viscosity even if its emulsifying capacity is poor.

公开(公告)号：EP1665937A4

公开(公告)日：2007-04-25

申请号：EP04773080

申请日：2004-09-15

申请人： FUJI OIL CO LTD

发明人： TAKAHASHI TARO ,  TOBE JUNKO

IPC分类号： A23C9/154 ,  A23D7/005 ,  A23D7/02 ,  A23L9/20 ,  A23L23/00 ,  A23L27/60 ,  A23L29/10

CPC分类号： A23D7/02 ,  A23C9/1544 ,  A23C2210/30 ,  A23D7/0056 ,  A23L9/22 ,  A23L23/00 ,  A23L27/60 ,  A23L29/10 ,  A23V2002/00 ,  A23V2200/254 ,  A23V2200/06 ,  A23V2250/51 ,  A23V2200/222

摘要： With respect to conventional oil-in-water emulsified compositions, the state of emulsion has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. Thus, there has been the problem of resulting in flat flavor or blurry featureless flavor. According to the invention, there is provided the technology of obtaining an oil-in-water emulsified composition having the median diameter of emulsified particles regulated to a relatively large particle diameter such as 5 to 100 μm by the use of a water soluble polysaccharide derived from soybean, which composition is stable. Consequently, there can be obtained an emulsified composition that while realizing good body and delicious taste attributed to fat or oil component, is stable over time. The water soluble polysaccharide derived from soybean can be obtained by carrying out hot extraction from soybean or soybean processing products at a pH lower than the isoelectric point of soybean protein, preferably at an acidic pH of 2.4 to 4.0 and still preferably 3.0 to 3.5 at temperature over 100°C.

公开(公告)号：EP1688047A4

公开(公告)日：2009-02-11

申请号：EP04819318

申请日：2004-11-18

申请人： FUJI OIL CO LTD

发明人： TAKAHASHI TARO ,  ISHIBASHI KEIKO ,  SATO YOKO ,  ASANO HIROKAZU ,  MAEDA HIROKAZU ,  FUKUDA YOUICHI ,  FURUTA HITOSHI

IPC分类号： A23L7/10 ,  A23L7/104 ,  A23L7/196 ,  C12H1/00

CPC分类号： C12Y302/01002 ,  A23L7/107 ,  A23L7/196 ,  C12Y302/01003

摘要： It is intended to provide a cooked rice product which suffers from no worsening in qualities such as taste and texture in the case of being preserved or distributed in a chilled or frozen environment followed by chill-thawing, and is free from any sanitary problems. This object is achieved by using water-soluble soybean polysaccharides and sugar alcohol together with a starch-digesting enzyme to thereby highly effectively relieve worsening in qualities (for example, taste, texture and flavor) of a cooked rice product due to distribution in a chilled or frozen state, compared with the existing methods. Before taking, moreover, the product can be thawed by the chill-thawing method which is free from such sanitary problems as occurring in thawing at room temperature.

公开(公告)号：EP1557095A4

公开(公告)日：2007-01-17

申请号：EP03754043

申请日：2003-10-08

申请人： FUJI OIL CO LTD ,  SAN EI GEN FFI INC

发明人： TAKAHASHI TARO ,  NAKAMURA AKIHIRO ,  TOBE JUNKO ,  YOSHIDA RYUJI ,  MAEDA HIROKAZU ,  NAGAYASU KEIKO ,  ADACHI NORIFUMI

IPC分类号： A23L1/00 ,  A23L1/01 ,  A23L1/16 ,  A23L1/182 ,  A23L1/10

CPC分类号： A23L7/1963 ,  A23L5/19 ,  A23L7/109 ,  A23L7/196 ,  A23P20/105

摘要： A quality-improving agent for processed cereal foods which comprises water-soluble acidic polysaccharides originating in potato. Using this quality-improving agent, efflux of starch from a processed cereal food can be prevented and loss of gloss can be relieved. Further, self-stickiness of the food can be lessened and thus disintegration properties of the food are improved. Furthermore, hot water in which the food is to be reconstituted can be prevented from clouding. That is, the qualities of the processed cereal food can be improved.

摘要翻译： 一种用于加工谷物食品的质量改进剂，其包含源自马铃薯的水溶性酸性多糖。 使用这种改善质量的添加剂，可以防止加工谷物食品中淀粉的流出，并且可以减轻光泽损失。 此外，食物的自粘性可以降低，因此食物的崩解性能得到改善。 此外，可以防止食物被重新构成的热水混浊。 也就是说，加工谷物食品的质量可以得到改善。

公开(公告)号：EP1206909A4

公开(公告)日：2002-12-04

申请号：EP00940932

申请日：2000-07-04

申请人： FUJI OIL CO LTD

发明人： TAKAHASHI TARO ,  TOBE JUNKO ,  FURUTA HITOSHI ,  KIWATA RYOSUKE

IPC分类号： A23C9/13 ,  A23C9/137 ,  A23C9/154 ,  A23C9/156 ,  A23L2/38 ,  A23L2/52 ,  A23L2/62 ,  A23L2/68 ,  A23L29/00 ,  A23L29/20 ,  A23L29/231 ,  A23L1/0524 ,  A23L2/66

CPC分类号： A23L2/68 ,  A23C9/137 ,  A23C9/1542 ,  A23L2/52 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/5072

摘要： Acidic proteinous foods in which pectin having been degraded to give a viscosity of 150 mPa•s is employed as an acidic proteinous food stabilizer in an amount exceeding 0.4% by weight. Addition of the above-described pectin makes it possible to broaden the stable pH range and to improve the texture of the products bylowering the viscosity thereof.

公开(公告)号：EP2014682A4

公开(公告)日：2013-01-16

申请号：EP07738632

申请日：2007-03-15

申请人： FUJI OIL CO LTD

发明人： TOBE JUNKO ,  NAKAMURA AKIHIRO ,  TAKAHASHI TARO

IPC分类号： A23L29/231 ,  C08B37/06 ,  A23L21/10 ,  A23L29/20 ,  C08B37/00 ,  C08J3/075 ,  C08L5/06 ,  C12P19/04 ,  C12P19/14

CPC分类号： C08L5/06 ,  A23L29/231 ,  A23V2002/00 ,  C08B37/0003 ,  C08B37/0045 ,  C12Y302/01001 ,  A23V2250/5072

公开(公告)号：EP0598920A4

公开(公告)日：1994-12-21

申请号：EP93913517

申请日：1993-06-14

申请人： FUJI OIL CO LTD

发明人： MAEDA HIROKAZU ,  FURUTA HITOSHI ,  TAKAHASHI TARO ,  TAKEI CHIEMI ,  KURITA HIROKO ,  SATO YOKO

IPC分类号： A23C11/08 ,  A23C11/10 ,  A23K1/18 ,  A23L1/00 ,  A23L1/035 ,  A23L1/0534 ,  A23L1/22 ,  A23P1/04 ,  A61K8/11 ,  A61K8/73 ,  A61Q19/00 ,  B01F17/00 ,  B01F17/56 ,  B01J13/10 ,  A01N25/04 ,  A61K7/00 ,  A61K9/107 ,  B01J13/02

CPC分类号： A61K8/11 ,  A23C11/08 ,  A23C11/10 ,  A23K50/80 ,  A23L27/72 ,  A23L29/10 ,  A23L29/262 ,  A23P10/30 ,  A61K8/731 ,  A61K2800/412 ,  A61Q19/00 ,  B01F17/0021 ,  B01F17/0028 ,  B01J13/10 ,  Y02A40/818 ,  Y10T428/2989

摘要： An emulsifier containing a water-soluble hemicellulose derived from soybean cotyledon, a remarkably stable emulsifying composition containing the above emulsifier, and a powdery composition prepared by powdering the above composition.

公开(公告)号：EP1291363A4

公开(公告)日：2003-08-20

申请号：EP01928204

申请日：2001-05-02

申请人： FUJI OIL CO LTD

发明人： TAKAHASHI TARO ,  FURUTA HITOSHI ,  TOBE JUNKO

IPC分类号： A23C9/152 ,  A23C9/154 ,  A23F5/24 ,  A23L1/035 ,  A23L1/0522 ,  A23L1/0524 ,  C08B37/00 ,  C08B37/06 ,  A23L1/214

CPC分类号： C08B37/0048 ,  A23C9/1542 ,  A23F5/243 ,  A23L29/10 ,  A23L29/219 ,  A23L29/231 ,  C08B37/0045

摘要： Pectin having good qualities which is obtained by extracting from root crops; and acidic protein foods with the use of the same which are stable in the acidic pH region of the isoelectric point of protein or higher. The pectin with a high purity is produced by adding an emulsifier in the step of extracting pectin from root crops to thereby insolubilize, separate and remove contaminating starch. By using the pectin thus obtained, acidic protein foods having good qualities can be obtained.

公开(公告)号：EP1013662A4

公开(公告)日：2003-01-08

申请号：EP98923072

申请日：1998-06-01

申请人： FUJI OIL CO LTD

发明人： TAKAHASHI TARO ,  TOBE JUNKO ,  NAKAMURA AKIHIRO ,  KIWATA RYOSUKE ,  MAEDA HIROKAZU

IPC分类号： A21D2/26 ,  A23J3/16 ,  A23L29/10 ,  B01F17/30 ,  C07K1/02 ,  C07K7/14 ,  C07K1/113 ,  A23L1/035 ,  A23L1/052 ,  A61K7/06 ,  B01F17/28 ,  C07K14/415 ,  C07K14/47 ,  C11D1/32

CPC分类号： A21D2/263 ,  A21D2/266 ,  A23J3/16 ,  C07K1/02 ,  C07K7/14

摘要： An extremely easy process for producing reaction products between a carboxylic acid and an amino acid or amino acid condensate without using substances harmful to the human bodies, and reaction products between a carboxylic acid and an amino acid or amino acid condensate produced by this process. This process comprises mixing a carboxylic acid with an amino acid or amino acid condensate in an aqueous system and heating the obtained mixture to 100 DEG C or above to yield the above reaction product.