Fuji Oil Company Limited

Freund Industrial Co., Ltd.

San-ei Chemical Industries, Ltd.

Hirokazu Maeda

Hitoshi Furuta

Taro Takahashi

Akihiro Nakamura

Mitsuo Hattori

Chiemi Takei

Kazunobu Tsumura

Hiroyuki Mori

Toshiaki Saito

Yoko Sato

Ryuji Yoshida

Yoshitaka Ebihara

Hideki Baba

Ryosuke Kiwata

Toshiaki Aoyama

Toshihiro Nakamori

Hiroki Narimatsu

Hiroshi Hidaka

Masanori Ogawa

Nobuo Sagi

Hayato Kubota

Akira Kurooka

Haruyasu Kida

Junko Tobe

Tsugio Izumi

Hidenobu Matsunami

Atsushi Nago

Shushi Nagaoka

Kiyoyuki Higuchi

Susumu Teranishi

Hiroshi Shimizu

Hiroshi Iwasa

Tetsuya Uchiyama

Kazuhito Asahara

Kenji Masutake

Masatoshi Miyamae

Kenji Taguchi

Hirokazu Asano

Toshimasa Kawamata

Yoshiaki Yonemitsu

Tomoyuki Toyama

Masahiro Yoshizaki

Tomoko Yasunara

Hiroko Kurita

Naomi Higuchi

Takashi Yamamoto

Miyuki Shibata

Satoru Ashiyahara

Makoto Matsuhisa

Kyouichi Osada

Kazuo Yamada

Hiroshi Hayashi

Shingo Nakamura

Katsuo Hosono

Koichi Soeda

Tomoko Kaji

Masanori Hisakawa

Masayoshi Kato

Chikako Ishigai

Takehiko Ito

Junji Kanegae

Yoshimi Akasaka

Mayumi Yamaguchi

Emulsifying agents of the natural polvymer type, especially polysaccharide type, attain excellent emulsion stability and give a stable emulsion. However, their emulsifying power is not always high and these emulsifying agents have been still insufficient in giving an emulsion having a small particle diameter. A polymer-type emulsifying agent is provided which has high emulsifying power and with which an emulsion having a small emulsified-particle diameter can be obtained. The emulsifying agent, which is of the natural polymer type having high emulsifying power, is an emulsifying agent containing as an active ingredient a composite of a polysaccharide with a specific protein which was contained in soybean and has a proline content of 10% or higher and a molecular weight of 50,000-80,000 Da.

Polysaccharides and protein conjugate, and emulsifiers and emulsions containing it

The present invention relates to a method of manufacturing compoundable carboxylic acid and amino acid or amino acid condensate reactants by an extremely simple method that does not use substances toxic to human beings, as well as to carboxylic acid and amino acid or amino acid condensate reactants manufactured according to the method. In the present invention, carboxylic acid and amino acid or amino acid condensate reactants are manufactured by mixing carboxylic acids and amino acids or amino-acid condensates under an aqueous system and heating to 100&deg; C. or more, less than 180&deg; C. without vaporizing the water away.

Carboxylic acid and amino acid or amino condensate reactants and manufacturing method therefor

By amylase treatment of water-soluble polysaccharide aqueous solutions extracted from legumes under acidic conditions, for hydrolysis of the starch substances that are a source of precipitates and suspended matter, it is possible to improve the clarity of the aqueous solutions while also preventing production of precipitates during long-term storage or cold storage of the aqueous solutions.

Process for producing water-soluble polysaccharides, and method for clarifying water-soluble polysaccharide aqueous solutions

A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.

Method for production of frozen desserts

There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130&deg; C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products

An object of the present invention is to provide a process for producing a sterilized enzymatic decomposition soybean protein with facilitating separation of a precipitate after decomposition of soybean protein with an enzyme, and with improving a yield of the enzymatic decomposition product, thereby minimizing formation of the dregs upon using in drinks and so on. Said process comprises adding a proteolytic enzyme to a soybean protein solution to effect hydrolysis, heating and cooling the hydrolyzation mixture, separating and removing insolubles from the mixture and heat-sterilizing the resultant supernatant.

Process for producing soybean protein hydrolysate

A process for producing inorganic molds involving molding a kneaded mixture containing a particulate inorganic material and water, which process comprises adding water-soluble hemicellulose to the kneaded mixture. The process provides inorganic molds with excellent dispersion stability of the inorganic material particles and improved plasticity, workability including fillability and shape retention, as well as strength.

Process for producing inorganic mold

A process for producing a granulated water-soluble polysaccharide, wherein the water-soluble polysaccharide in powder is sprayed with a binder solution, the process comprising using a mixed solution of a water-soluble polysaccharide and an emulsifier as a binder. The process produces a water-soluble polysaccharide excellent in handling behavior such as dissolution in water, suppression of foaming during dissolution and suppression of dusting during a handling operation.

Process for producing water-soluble polysaccharide

A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type noodles, whereby the noodles are treated with water-soluble hemicellulose during one of the steps of production of the noodles.

Method of producing dry noodles

A preserving agent for foods and drinks which contains water-soluble hemicellulose as an effective component, a preserving agent containing (A) water-soluble hemicellulose and (B) one or more selected from the group consisting of ethanol, glycine, glucono-deltalactone, sorbic acid, peroxybenzoic acid, benzoic acid, dehydroacetic acid, hypochlorous acid and their salts, organic acids such as acetic acid, fumaric acid, adipic acid, propionic acid and their salts, lower fatty acid esters, sugar esters, polylysine, protamine, lysozyme, mustard extract, horseradish extract, bleached flour, chitosan and phytic acid as effective components, and a preserving method which employs the preserving agent in food and drink products.

Preserving agent and preserving method

A cholesterol oxide adsorbing agent whose effective component is a plant-derived water-soluble polysaccharide, a process for producing the cholesterol oxide adsorbing agent characterized by extraction of the polysaccharide from the plant at from 80.degree. C. to 130.degree. C., a method of adsorbing cholesterol oxide using the plant-derived water-soluble polysaccharide, and a process for producing foods characterized by adding the plant-derived water-soluble polysaccharide to foods containing cholesterol or cholesterol oxide.

Method for adsorbing cholesterol oxide, and process for producing foods

A rice cooking method comprising treating polished rice with water-soluble hemicellulose. Rice of consistently good quality can be cooked in large amounts in a short time.

Rice cooking method

Process for producing emulsifiers, and emulsified compositions

There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130.degree. C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Biodegradable vegetable film

Growing community of inventors

Izumisano, Japan

Hirokazu Maeda