Fuji Oil Company Limited

Shigemi Uesugi

Yasue Nagao

Mikio Nakano

Shinya Yamane

Youichi Fukuda

Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, the invention was completed.

Fat crystallization accelerator

An edible material containing soybean cell walls having a good taste is produced by providing dehulled and hypocotyl-removed soybeans without substantial swelling by water absorption; soaking and heating the soybeans in hot water to which an alkali has been added under the conditions of: Log(Hr)+0.0333 Temp.gtoreq.2.4, wherein Log(Hr) represents the common logarithm (to base ten) value of a soaking time (hours), and Temp represents a soaking temperature (.degree.C.); and then crushing the soybeans.

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Izumisano, Japan

Shigemi Uesugi