Kao Corporation

Shin Koike

Takatoshi Murase

Takeshi Yasumasu

Tsutomu Nishide

Tadashi Hase

Naoki Hosoya

Koichi Okisaka

Masao Shimizu

Jun Kohori

Shigemi Tsuchiya

Masashi Yano

Yoshinori Inagawa

Hideaki Sakai

Yoshihisa Katsuragi

Yuki Kaneko

Yoshinobu Nakajima

Akira Takei

Nobuteru Ishizuka

Yoshio Kawaseki

Noboru Shirahata

Shinji Yamamoto

Hiroyuki Nakayama

Atsushi Suzuki

Minoru Kase

Ryuji Ochiai

Keiji Shibata

Kenji Masui

Hiroaki Yamaguchi

Eizo Maruyama

Manabu Sato

Takeshi Oka

Toshihiro Tanaka

Yoshitaka Senda

Junya Moriwaki

Hideki Yokomichi

Masaki Nomura

Hisao Omura

Yuji Okauchi

Takanori Nii

Hirokazu Kokumai

Yuuichi Irinatsu

Yoshito Sano

Ko Yamashita

Hideto Takase

Aiko Shudo

Yoko Seo

Hiroshi Aoyama

Atsunobu Fujii

Hidenari Imai

Kenta Mori

Mika Tabeta

A tomato ketchup containing the following components (A) to (C): 

Tomato ketchup

The present invention provides a solid composition comprising the following ingredients (A) and (B):

Solid composition

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

A fat or oil composition containing the following ingredients (A) and (B):

Fat or oil composition

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 miso containing a flavonoid substance having a flavanone, flavone, or flavonol skeleton in an amount of 0.01 to 5% by mass (weight).

Miso

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

Liquid seasoning

Oil or fat compositions contain the following ingredients: Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods. Packaged edible oils or fats are also disclosed.

Oil or fat compositions

Disclosed herein is a method for producing fry, which comprises cooking with an oil composition containing at least 15% by weight of diglycerides as a frying oil, wherein the content of nitrogen in at least 5 liters of the oil composition is kept to 0.2% by weight or lower. The method permits repeatedly producing fry good in appearance and flavor without causing coloring of an oil and emission of offensive odor in fry workshops, daily dish shops, eating houses, restaurants, etc. where fry is mass-produced over a long period of time using a diglyceride-containing oil composition having an effect to reduce the accumulation of body fat to prevent obesity.

Production method for fried foods

Provided is a fat or oil composition containing the following components (A), (B) and (C): (A) 100 parts by weight of a fat or oil containing from 0.1 to 10 wt. % of a monoglycerol monofatty acid ester, from 1 to 64.9 wt. % of a monoglycerol trifatty acid ester, and from 35 to 98.9 wt. % of a monoglycerol difatty acid ester having an unsaturated fatty acid content, in fatty acid components, of from 80 to 100 wt. %; (B) from 0.1 to 3.0 parts by weight of a diglycerol fatty acid ester containing from 40 to 100% of a difatty acid ester having an unsaturated fatty acid content, in the fatty acid components, of from 70 to 100 wt. %; and (C) from 0.01 to 2 parts by weight of an antioxidant.

The present invention relates to a foamable oil-in-water type emulsion comprising the following (A) and (B): (A) from 3 to 50% by weight of an oil phase containing fat or oil including from 1 to 69.9% by weight of triglycerides, from 0.1 to 9% by weight of monoglycerides and from 30 to 90% by weight of diglycerides, wherein 80% by weight or more of the fatty acides in the diglycerides are unsaturated fatty acids, and wherein the content of saturated fatty acids is less than 40% by weight and the content of trans acids is less than 10% by weight, based on the total amount of fatty acids in the fat or oil; and (B) from 50 to 97% by weight of a water phase containing 1 to 80% by weight of sugars and/or sugar alcohols, which has good foaming characteristics, flavor and the like.

Foamable oil-in-water type emulsion

The present invention relates to an oil or fat composition containing the following components (A) and (B):

Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids; and (B) 30 to 85% by weight of a triglyceride in which at least 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids. The oil composition is good in flavor, hard to be colored, excellent in hydrolytic stability and resistance to oxidation, good in emulsion stability and excellent in intake balance among fatty acids even under severe conditions that heating is performed at a high temperature for a long period of time, can be widely developed to medicinal preparations and foods and moreover exhibit an excellent inhibitory effect on accumulation of body fat by ingestion of a small amount of diglycerides.

Oil composition

Abstract Provided is an oil/fat composition comprising 60 to 100 wt. % of a diglyceride wherein the diglyceride has, as the fatty acid constituent thereof, 15 to 90 wt. % of an &#x3c9; 3-unsaturated fatty acid having less than 20 carbon atoms and a cis &#x3c9; 3-unsaturated fatty acid/(cis &#x3c9; 6-unsaturated fatty acid+saturated fatty acid+trans unsaturated fatty acid) at a weight ratio of 1 to 6. The composition is excellent in visceral fat burning property, body fat burning property and stability against autoxidation.

Oil/fat composition

Growing community of inventors

Tokyo, Japan

Shin Koike