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。

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。