Fuji Oil Company Limited

Fuji Oil Holdings Inc.

Norifumi Adachi

Akihiro Nakamura

Hitoshi Furuta

Masahiko Samoto

Mitsutaka Kohno

Takayasu Motoyama

Jiro Kanamori

Koichi Saito

Junko Tobe

Hideo Sugano

Masayuki Shibata

Shigeru Ashida

Masashi Asanoma

Sayuri Kitagawa

Chizuru Ueno

Takahiro Tsuruda

Yuusuke Shishido

Mai Kanda

Yuki Usui

Yugo Shima

Hiroko Yano

Miyuki Kanaya

Kohsuke Ito

Ayako Ogama

Eriko Harada

Mitsuo Hattori

Hiroyuki Kanatani

Yasuhiko Yoshida

Daihachi Iga

The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.

Pectic polysaccharide and method for producing same

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage

Disclosed is gluten having good dispersibility in water. Also disclosed is a method for producing active gluten, a gluten-containing food or a gluten gel efficiently by using a gluten dispersion solution. Further disclosed is a method for producing a gluten hydrolysate efficiently by preparing a gluten dispersion solution in a simple manner and hydrolyzing the dispersion solution. Gluten, which normally forms an aggregate in water, can be dispersed readily by mixing gluten with a water-soluble polysaccharide containing galacturonic acid. The gluten dispersion solution thus prepared can be used to produce active gluten, a gluten-containing food or a gluten gel efficiently, and can be also used to prepare a gluten hydrolysate in a simple manner, efficiently and stably.

Dispersion improver for gluten, and dispersion solution of gluten

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Tsukubamirai, Japan

Norifumi Adachi