Kao Corporation

Jun Kohori

Shigemi Tsuchiya

Minoru Kase

Manabu Sato

Masami Shimizu

Atsushi Suzuki

Shin Koike

Ryuji Ochiai

Takaaki Watanabe

Youko Seo

Yoko Seo

Masao Shimizu

Hiroyuki Nakayama

Tsutomu Nishide

Keiji Shibata

Hideaki Sakai

Hiroaki Yamaguchi

Eizo Maruyama

Yuki Kaneko

Koichi Okisaka

Yoshitaka Senda

Kazuhiro Onozuka

Nobuteru Ishizuka

Minoru Ishibashi

Noboru Shirahata

Hidenari Imai

The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): 

Packed soy sauce-containing liquid seasoning

Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

Oil or fat composition

The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.

Liquid seasoning

The present invention is a liquid seasoning containing the following (A), (B), and (C):

Provided is a process for preparing an immobilized enzyme, which comprises the steps of immobilizing an enzyme used for decomposing oil & fat on a carrier, by adsorption, without drying, bringing the immobilized enzyme into contact with a fatty acid triglyceride or fatty acid partial glyceride, or mixtures thereof, and adjusting the moisture content of the enzyme to 5% to 50% by weight based on the weight of the carrier, wherein the enzyme is used for esterification.

Process for preparing an immobilized enzyme

The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low sodium concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (D):

Low sodium liquid seasoning with anti-hypertensive activity

Low salt liquid seasoning with antihypertensive activity

Provided is a preparation process of diglycerides which comprises reacting a fatty acid or lower alkyl ester thereof with glycerin in the presence of an immobilized partial glyceride lipase while removing water, which is generated upon reaction, out of the system. The reaction is preferably terminated when the acid value (AV) of the reaction mixture satisfies the following range: 50R-60&#x3e;AV&#x3e;70R-150 (with the proviso that AV&#x3e;0). The present process makes it possible to efficiently prepare a high purity of diglycerides without impairing lipase activity even under reduced pressure. The present process is effective without being influenced by variations in reaction conditions such as fatty acid/glycerin ratio, reaction temperature or enzyme concentration. Particularly, even when the fatty acid/glycerin ratio is high, a high purity of diglycerides can be produced at a high reaction yield.

Process for the production of diglycerides

The invention provides a fat composition comprising: The fat composition is excellent in oxidation stability, flavor and appearance.

Fat composition

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Tokyo, Japan

Jun Kohori