Fuji Oil Company Limited

Hayato Kubota

Yukiya Iwanaga

Hirokazu Maeda

Hiroyuki Mori

Yoshitaka Ebihara

Hiroshi Hidaka

Haruo Tsumura

Hiroki Narimatsu

Yoshinori Hirukawa

Kiyoyuki Higuchi

Hiroshi Iwasa

Kazuhito Asahara

Kenshi Sakamoto

Tomoko Edayoshi

Hideaki Yoshida

Akio Mandai

Maremi Oura

Kazuo Akamatsu

A method for dry fractionation of a fatty material which comprises cooling the fatty material and then fractionating the material into a solid fraction and a liquid fraction, said cooling being carried out by introducing the fatty material in a fluid state into a filter chamber of a filter apparatus having pressing function and maintaining the fat material therein at a crystal deposition temperature until a predetermined amount of crystals are formed, and said fractionation being carried out by pressing the filter chamber to fractionate the fat material into the solid fraction and the liquid fraction.

Method for dry fractionation of fatty material

A method of making cheese-like food by mixing a proteinaceous component and a fat or oil component, curdling the resulting mixture with a microorganism and/or an enzyme to form a curd, cooking the curd to separate the whey, draining the whey, adding salt, and then working up the resulting material without or with a ripening step for a short period of time is disclosed. The improvement resides in using a fat or oil component selected from the group consisting of rapeseed oil; a mixture of rapeseed oil in combination with one or more oils such as laurin fats or oils and other edible oils such as soybean oil; a mixture of rapeseed oil and said other edible oil, or a mixture of said laurin fat or oil and said other edible oil; said fat or oil having a solid fat index determined by a pulse nuclear magnetic resonance method of 20 to 55 at 10.degree. C., 10 to 45 at 20.degree. C., 25 or less at 30.degree. C. and 10 or less at 35.degree. C.

Method of making cheese like food

A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of:

Process for producing cream cheese type food

A brown coloring matter for foods essentially consisting of fine shea nut meal, preferably that obtained by washing with water, treating with an alcohol solution, heating per se, heating in the presence of an acid or an alkali, heating in the presence of an amino acid and a reducing sugar, or a combination of two or more of these treatments so as to reduce or remove the unpleasant smell and taste thereof, and a method for coloring foods by using the coloring matter.

Coloring matter for foods

A hard butter composition useful as a cacoa butter substitute comprising an intermediate fraction of palm oil and a solid fat fraction of shea fat, the total content of 2-oleo-1,3-distearin and 2-oleo-palmito-stearin in said shea fat fraction being lower than 80% by weight, wherein an intermediate fraction of palm oil having a slip melting point of 29.0.degree.-32.5.degree. C. and a clear point of not more than 34.degree. C. is utilized, whereby the shea fat fraction is not required to be specifically purified.

Hard butter composition

A method for producing a hard butter fraction useful as a cacao butter substitute from a shea fat by fractionation thereof, which comprises dissolving the shea fat in a low-polar solvent: n-hexane and separating the gummy unsaponifiable substances (gums) which are precipitated at a low temperature (e.g. -30.degree. to 5.degree. C) to give the desired hard butter fraction, by utilizing the difference in the solubilities of the hard butter fraction and the gummy unsaponifiable substances in the solvent.

Method for producing hard butter fraction from shea fat

A method for producing improved shea fat suitable for hard butter, which comprises treating a raw shea fat with a lower aliphatic alcohol (e.g. ethanol, propanol or isopropanol), removing the alcohol-insoluble portion, cooling the remaining solution to separate into two layers, the upper layer being oil-poor and the lower layer being oil-rich, and collecting the latter oil-rich layer, said lower layer being usually subjected to a solvent fractionation with n-hexane, acetone or methyl ethyl ketone. The improved shea fat is admixed with an intermediate fraction of palm oil to give the desired hard butter having superior tempering properties.

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Izumi, Japan

Hayato Kubota