Fuji Oil Holdings Inc.

Fuji Oil Company Limited

Takayasu Motoyama

Masahiko Samoto

Jiro Kanamori

Masashi Asanoma

Shigeru Ashida

Mitsutaka Kohno

Masayuki Shibata

Sayuri Kitagawa

Mai Kanda

Yuusuke Shishido

Munehisa Shibata

Koichi Saito

Hirofumi Kugitani

Hideo Sugano

Norifumi Adachi

Tsukasa Kiyama

Takahiro Tsuruda

Masanobu Yanagisawa

Chizuru Ueno

Eriko Harada

Ayako Ogama

Yuki Usui

Kohsuke Ito

Miyuki Kanaya

Ryota Inoue

Kumiko Yoshioka

To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-imparting effect of the γ-glutamyl peptide is improved.

Edible oil/fat composition and method for producing same

A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the &#x3b3;-glutamyl bond number is 2-4 and the peptide chain length is the &#x3b3;-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

Method for imparting body taste to food

The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.

Mung bean protein gel composition and cheese-like food

The present invention aims at providing a mung bean protein composition keeping a good color tone even after subjected to a heat treatment step for sterilization. The present invention provides a heat-treated mung bean protein composition wherein a measurement value according to the Folin-Denis method is 1.39% by weight or less in terms of gallic acid on a dry matter basis.

Mung bean protein composition

The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of &#x3b3;-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.

Processed soybean material and method for producing processed soybean material

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 a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage

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

Growing community of inventors

Tsukubamirai, Japan

Takayasu Motoyama