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公开(公告)号：JP2013210217A
公开(公告)日：2013-10-10
申请号：JP2012078886
申请日：2012-03-30
申请人： Fuji Oil Co Ltd , 不二製油株式会社
摘要： PROBLEM TO BE SOLVED: To provide a method for easily and accurately evaluating the quality of cocoa beans.SOLUTION: The quality evaluation method of cocoa beans includes the steps of: obtaining an analytic sample by performing the preprocessing of cacao beans; obtaining an analytic result by subjecting the analytic sample to instrumental analysis (combined with liquid chromatography or mass analysis); performing multivariable analysis (especially, principal component analysis) by converting the analytic result into numerical data; and evaluating quality from the obtained analytic result. Thus, it is possible to achieve the evaluation of the total quality of cocoa beams by a simple method which used to be difficult in a conventional manner. That is, it is possible to quickly and beneficially evaluate the quality of cocoa beams by screening cocoa beams by instrumental analysis such as chromatography.
摘要翻译： 要解决的问题：提供一种容易准确评估可可豆质量的方法。解决方案：可可豆的质量评估方法包括以下步骤：通过对可可豆进行预处理获得分析样品; 通过对分析样品进行仪器分析（结合液相色谱或质谱分析）获得分析结果; 通过将分析结果转换为数值数据进行多变量分析（特别是主成分分析）; 并从获得的分析结果评估质量。 因此，可以通过以常规方式困难的简单方法来实现可可梁总质量的评估。 也就是说，可以通过诸如色谱法的仪器分析来筛选可可梁来快速有益地评估可可梁的质量。
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公开(公告)号：JP2015027280A
公开(公告)日：2015-02-12
申请号：JP2013158401
申请日：2013-07-31
申请人： 不二製油株式会社 , Fuji Oil Co Ltd
发明人： KUBO KUMIE , KITAGAWA SAYURI , KIRIYAMA TOSHIO
摘要： 【課題】従来品よりも廉価なココア代用品の提供。【解決手段】大豆蛋白質抽出残渣を主成分としたココア代用品が、上記課題を解決できることを見出した。特に、大豆蛋白質抽出残渣をアルカリ処理及びロースト加熱処理を行うこと、又は、酵母Saccharomyces cerevisiae、乳酸菌から選ばれる1種以上の微生物による発酵液を混合後、ロースト加熱処理することにより、より好適な風味のココア代用品を提供、製造する。【選択図】なし
摘要翻译： 要解决的问题：提供与常规产品相比较低成本的可可替代品。解决方案：可可粉替代品包括大豆蛋白提取残留物作为主要成分。 特别地，对大豆蛋白质提取残渣进行碱处理和焙烧热处理，或者与用至少一种选自酵母酿酒酵母和乳酸的微生物发酵的液体混合后进行焙烧热处理 细菌，因此可以生产具有更优选风味的可可代用品。
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3.发明专利Soybean protein, process for producing the same and acidic protein food with the use of the same 审中-公开大豆蛋白，生产同种蛋白的方法及其使用的酸性蛋白食品
公开(公告)号：JP2009149697A
公开(公告)日：2009-07-09
申请号：JP2009095517
申请日：2009-04-10
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： SAITO TSUTOMU , TSUGE KEISUKE , KIRIYAMA TOSHIO , KUGIMIYA WATARU
IPC分类号： C07K14/415 , A23C11/10 , A23J3/16 , A23J3/34 , A23L2/38 , A23L2/52 , A23L2/66 , A23L11/00 , A23L11/30 , A23L21/10 , A23L29/206 , A23L29/275 , C12P21/00
CPC分类号： A23C11/103 , A23C11/106 , A23J3/16 , A23J3/346 , A23L11/05 , A23L11/30 , A23L29/206 , A23L29/275 , A23V2002/00 , C12Y304/00 , A23V2250/5488
摘要： PROBLEM TO BE SOLVED: To provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, and provide a process for producing the same and the acidic foods with the use of the same. SOLUTION: A solution containing soymilk is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at 100°C or above under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in the acidic foods can be obtained. By use of this protein, protein foods in an acidic region can be provided. By combination of the above-described treatment with a protease-digestion treatment, a soybean protein hydrolyzate having a high solubility in the acidic region can be efficiently obtained. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 待解决的问题：提供在酸性条件下溶解度，稳定性，乳化性能和凝胶形成性优异的大豆蛋白材料，因此有利于在酸性食品中的使用，并提供其制备方法和 酸性食物与使用相同。 解决方案：将含有豆浆的溶液进行处理以除去或灭活其中所含的聚阴离子物质和/或加入聚阳离子物质，然后在酸性条件下在100℃或更高温度下加热。 因此，可以获得在酸性条件下具有高溶解度并因此适用于酸性食品的大豆蛋白质。 通过使用该蛋白质，可以提供酸性区域中的蛋白质食物。 通过上述处理与蛋白酶消化处理的组合，可以有效地获得在酸性区域中具有高溶解度的大豆蛋白水解产物。 版权所有（C）2009，JPO＆INPIT
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4.发明专利
公开(公告)号：JP2008263833A
公开(公告)日：2008-11-06
申请号：JP2007109964
申请日：2007-04-19
申请人： Fuji Oil Co Ltd , 不二製油株式会社
摘要： PROBLEM TO BE SOLVED: To provide an enzyme-treated flavor material giving deliciousness inherent in wheat to dough containing wheat flour as raw material, specifically with respect to bread dough, giving deliciousness and/or body taste, and further savory flavor like those obtained by a long-time fermentation method to bread obtained by an ordinary breadmaking method represented by an intermediate dough breadmaking method, or giving deliciousness inherent in wheat to less flavored bread obtained by a frozen dough breadmaking method requiring short fermentation time. SOLUTION: The enzyme-treated flavor material is obtained by subjecting mixture comprising wheat-derived raw material containing at least one kind selected from endosperm, embryo and skin each of wheat, and water to enzyme treatment: wherein the enzyme comprises amylase and protease, the flavor material is used to produce wheat flour-containing dough, specifically comprising bread dough. The method for making bread using the material comprises fermenting and heating the dough. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 要解决的问题：提供一种酶处理的风味物质，其特征在于面包面团，提供美味和/或身体滋味，以及进一步的咸味，如小麦面粉中含有小麦的美味， 通过长时间发酵方法获得的面包通过中间面团制作方法代表的普通面包制作方法获得的面包，或者通过需要较短发酵时间的冷冻面团制作方法，将小麦固有的美味特征提供给较少风味的面包。 解决方案：经酶处理的风味材料通过将包含选自胚乳，胚胎和小麦和水中的至少一种的小麦衍生的原料的混合物进行酶处理而获得：其中酶包含淀粉酶和 蛋白酶，风味材料用于生产含面粉的面团，特别包括面包面团。 使用该材料制作面包的方法包括发酵和加热面团。 版权所有（C）2009，JPO＆INPIT
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5.发明专利Soybean protein, method for producing the same and acidic protein food using the same 有权大豆蛋白，其生产方法和使用其的酸性蛋白食品
公开(公告)号：JP2009183301A
公开(公告)日：2009-08-20
申请号：JP2009095504
申请日：2009-04-10
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： SAITO TSUTOMU , TSUGE KEISUKE , KIRIYAMA TOSHIO , KUGIMIYA WATARU
IPC分类号： C12P21/02 , A23C11/10 , A23J3/16 , A23J3/34 , A23L2/38 , A23L2/66 , A23L11/00 , A23L11/30 , A23L21/10 , A23L29/206 , A23L29/275
CPC分类号： A23C11/103 , A23C11/106 , A23J3/16 , A23J3/346 , A23L11/05 , A23L11/30 , A23L29/206 , A23L29/275 , A23V2002/00 , C12Y304/00 , A23V2250/5488
摘要： PROBLEM TO BE SOLVED: To provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods and to provide its production method, and to provide acidic foods using the soybean protein material. SOLUTION: A solution containing soybean protein is subjected to treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at a temperature exceeding 100°C under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and being appropriately usable in acidic foods can be obtained. By using the protein, protein foods in an acidic region can be provided. Further, by combining the above treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently produced. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 待解决的问题：提供在酸性条件下溶解性，稳定性，乳化性和凝胶形成性优异的大豆蛋白质材料，因此有利地可用于酸性食品，并提供其制备方法，并提供酸性 使用大豆蛋白材料的食物。 解决方案：将含有大豆蛋白的溶液进行处理，以除去或灭活其中所含的聚阴离子物质和/或加入聚阳离子物质，然后在酸性条件下在超过100℃的温度下加热。 因此，可以获得在酸性条件下具有高溶解性且适用于酸性食品的大豆蛋白质。 通过使用蛋白质，可以提供酸性区域中的蛋白质食物。 此外，通过将上述处理与蛋白酶消化处理结合，可以有效地制造在酸性区域具有高溶解度的大豆蛋白水解物。 版权所有（C）2009，JPO＆INPIT
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公开(公告)号：JP2008283922A
公开(公告)日：2008-11-27
申请号：JP2007133467
申请日：2007-05-18
申请人： Fuji Oil Co Ltd , 不二製油株式会社
摘要： PROBLEM TO BE SOLVED: To provide a method for producing tasty yoghurt-like food and drink comprising fermenting rice with lactobacillus so as to have superior harmonious balance between refreshing fermentation flavor similar to that of milk yoghurt and with the slight sweetness of rice. SOLUTION: The method for producing yoghurt-like food and drink comprises a starch hydrolysis process in wchich a raw material solution obtained by dispersing gelatinized rice and starch hydrolytic enzyme in water is controlled to have a temperature lower than 75°C so as to make the starch hydrolysis enzyme act on the raw material solution, and a fermentation process where the lactobacillus acts on sugar generated in the starch hydrolysis process. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 要解决的问题：提供一种生产美味的酸奶样食品和饮料的方法，其包括用乳杆菌发酵米，以便在与发酵风味类似于牛奶酸奶的清爽发酵风味之间具有优越的和谐平衡，并具有轻微的米饭 。 解决方案：生产酸奶样食品和饮料的方法包括淀粉水解过程，将通过将糊化的水稻和淀粉水解酶分散在水中获得的原料溶液控制为具有低于75℃的温度，以便 使淀粉水解酶作用于原料溶液，以及发酵过程，其中乳杆菌作用于在淀粉水解过程中产生的糖上。 版权所有（C）2009，JPO＆INPIT
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公开(公告)号：JP2000212198A
公开(公告)日：2000-08-02
申请号：JP817199
申请日：1999-01-14
申请人： FUJI OIL CO LTD
发明人： MORITA SHINPEI , KIRIYAMA TOSHIO , MATSUO TAKAAKI
IPC分类号： A23J3/14 , A23J3/16 , A23J3/34 , C07K1/12 , C07K14/415
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a peptide mixture in high yield, not producing insoluble precipitation by enzymatic decomposition and not requiring a separation process even under conditions of high-concentration protein. SOLUTION: This method comprises heat-treating a vegetable protein solution.in the presence of a surfactant in neutral to alkaline conditions to provide transparent solution and reacting the solution with a protease and the method is an enzymatic decomposition method not producing insoluble precipitation. The method can be utilized for various uses by powdering and drying the resultant peptide mixture solution according to various drying methods such as freeze-drying and spray-drying or by concentrating the peptide mixture solution with RO(reverse osmosis) membrane and enables uses in wide industrial fields including cosmetics and toiletries.
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