Fuji, Japan
Fuji, Japan

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Patent
Fuji Oil Company | Date: 2014-09-24

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.


The present invention provides a powder composition comprising a mung bean protein, wherein all or a portion of the mung bean protein is heat denatured. The composition can be utilized in pickling solutions and processed livestock meat.


Patent
Fuji Oil Company | Date: 2016-02-17

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.


Patent
Fuji Oil Company | Date: 2014-03-07

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.


Patent
Fuji Oil Company | Date: 2016-02-10

The invention provides a soft cookie comprising a mung bean protein and a sugar alcohol, wherein the mung bean protein content is 8 to 29 wt% of the total solid content.


Provided is an edible fat or oil which has excellent oxidative stability and retains the intact flavor inherent in the fat or oil. The edible fat or oil contains a water-soluble antioxidizing substance, which is originally sparingly soluble in fats and oils, in an amount of 5-1,000 weight ppm and has an emulsifier content that is not more than twice the content of the water-soluble antioxidizing substance.


Patent
Fuji Oil Company | Date: 2015-06-04

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.


Patent
Fuji Oil Company | Date: 2015-02-04

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.


Patent
Fuji Oil Company | Date: 2015-06-03

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.


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.

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