公开(公告)号：US20240034817A1

公开(公告)日：2024-02-01

申请号：US18256658

申请日：2021-12-16

申请人： J-OIL MILLS, INC.

发明人： Kenta KATO ,  Ayuna MIZUSHINA ,  Tsukasa KASAHARA

IPC分类号： C08B31/00 ,  A23L29/219

CPC分类号： C08B31/003 ,  A23L29/219

摘要： The present invention relates to a method for producing a starch composition. The method for producing a starch composition according to the present invention comprises the steps of: (a) preparing a raw material mixture which contains a raw starch material, one or more selected from the group consisting of an acid-treated starch and a dextrin, and an aqueous alkaline solution, the raw material mixture having a moisture content of 20 parts by mass or more and 35 parts by mass or less per 100 parts by mass of the raw material mixture; and (b) heat-treating the raw material mixture having a moisture content of 20 parts by mass or more and 35 parts by mass or less obtained in step (a) to a temperature at which the raw material mixture becomes 120° C. or higher and 150° C. or lower. The present invention can provide a starch composition that does not swell or swell less upon heating and that is heat resistant, using a simple method.

公开(公告)号：US20240019400A1

公开(公告)日：2024-01-18

申请号：US17767691

申请日：2020-09-28

申请人： J-OIL MILLS, Inc.

发明人： Yoriyasu HIROSUE ,  Takashi YAMAGUCHI ,  Masaharu HASHIMOTO ,  Shinsuke KOZONO

IPC分类号： G01N29/036 ,  G01N33/03 ,  A47J37/12

CPC分类号： G01N29/036 ,  G01N33/03 ,  A47J37/1266 ,  G01N2291/0226

摘要： To provide a deterioration prediction device with which it is possible to easily and precisely predict deterioration of an edible oil and fat.
The deterioration prediction device 1 of the present invention comprises an acoustic data acquisition unit 2 that acquires acoustic data from when a fried food article is cooked using a fry oil, an indicator extraction unit 11 within a processing unit 3 (control unit 10) that extracts an indicator pertaining to deterioration of the fry oil from the acquired acoustic data, and a comparative assessment unit 13 that assesses the extent of deterioration of an oil and fat, based on the indicator extracted by the indicator extraction unit 11.

公开(公告)号：US20230206186A1

公开(公告)日：2023-06-29

申请号：US17927945

申请日：2021-05-26

申请人： J-OIL MILLS, Inc.

发明人： Kenichi KAKIMOTO ,  Ryohei WATANABE ,  Masami INOUE

IPC分类号： G06Q10/109 ,  A47B77/08

CPC分类号： G06Q10/109 ,  A47B77/08

摘要： Provided is a fried food disposal time management device for improving the accuracy of management of the time to dispose a fried food being displayed in a display cabinet. A fried food disposal time management device 4 for managing a time to dispose a fried food X being displayed in a hot showcase 1 includes: a data acquisition unit 41 that acquires data on a condition of the fried food X; a determination unit 44 that determines whether the time to dispose the fried food X is reached based on the condition of the fried food acquired by the data acquisition unit 41 and a determination reference; and a notification unit 46 that outputs, when the determination unit 44 makes a determination result that the time to dispose the fried food X is reached, a notification signal for notifying the determination signal to a monitor 308.

公开(公告)号：US20230140684A1

公开(公告)日：2023-05-04

申请号：US17914812

申请日：2021-03-16

申请人： J-Oil Mills, Inc.

发明人： Kenichi KAKIMOTO ,  Ryohei WATANABE ,  Masami INOUE

IPC分类号： G01N33/03

摘要： Provided is an edible oil deterioration level determination device and the like capable of precisely determining the deterioration level of frying oil. A deterioration level determination device 5 for determining the deterioration level of frying oil Y comprises an air bubble image extraction section 51 for extracting an air bubble image that is an image of a portion of air bubbles formed due to deep-fry cooking from an oil surface image, a feature parameter calculation section 54 for calculating a feature parameter F characterizing deterioration of the frying oil Y from the air bubble image extracted by the air bubble image extraction section 51, a deterioration indicator estimation section 55 for estimating a deterioration indicator DI of the frying oil Y based on the feature parameter F, and a deterioration level determination section 56 for determining the deterioration level of the frying oil Y based on the deterioration indicator DI.

公开(公告)号：US20230071051A1

公开(公告)日：2023-03-09

申请号：US17757165

申请日：2020-12-18

申请人： J-OIL MILLS, INC. ,  NIPPN CORPORATION

发明人： Hiroichi KATSUYAMA ,  Mayumi TAKAHASHI ,  Moriyoshi KANAI ,  Miki NAGAO ,  Kiho IMAMURA ,  Kiwamu KANNO ,  Riki HIROSHIMA ,  Masanori KAWAHARA

IPC分类号： A23D9/007 ,  A23L29/00

摘要： Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.

公开(公告)号：US20220335548A1

公开(公告)日：2022-10-20

申请号：US17760669

申请日：2020-07-30

申请人： J-OIL MILLS, Inc.

发明人： Takeshi SUZUKI ,  Masami INOUE ,  Kazuhiko HAKAMADA ,  Shinsuke KOZONO ,  Kenichi WATANABE

IPC分类号： G06Q50/12 ,  A47J37/12 ,  G06Q10/06 ,  G06Q10/10

摘要： Provided is a system for reporting frying oil processing work information, with which frying oil processing work can be appropriately carried out. The frying oil processing work information reporting system comprises a deterioration state analysis unit 55 that analyzes a state of deterioration of frying oil 17 in a fryer 14, a processing work information recognition unit 56 that recognizes information about processing work for the frying oil 17 on the basis of the result of the analysis performed on the state of deterioration of the frying oil 17, and a first reporting unit 57 that is set up in a shop 32 and that reports the processing work information.

公开(公告)号：US20220007697A1

公开(公告)日：2022-01-13

申请号：US17294189

申请日：2019-11-26

申请人： J-OIL MILLS, INC.

发明人： Junpei KUBOTA ,  Chihiro ISHIKAWA ,  Koji SAGARA ,  Koji IWABUCHI ,  Yuya NAGAHATA ,  Sanshiro SAITO

IPC分类号： A23L13/60 ,  A23P20/10 ,  A23L13/40 ,  A23L29/212

摘要： Provided is a method for producing a food including: a step of mixing a component (A) below, which is one or two selected from the group consisting of a component (A1) and a component (A2), with a food material to obtain a mixture for an outer layer; a step of mixing a food material to obtain a mixture for an inner layer; and a step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition. The component (A1) is a starch composition satisfying conditions of (1) to (3): (1) a starch content is equal to or more than 75% by mass; (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104; and (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and the component (A2) is pregelatinized starch.

公开(公告)号：US20210051971A1

公开(公告)日：2021-02-25

申请号：US16964623

申请日：2019-01-21

申请人： J -OIL MILLS, INC.

发明人： Yosuke SAWARAGI ,  Ryuji HORI ,  Masayoshi SAKAINO ,  Naruto MAKITA ,  Hisashi ARAI ,  Shigeo TAKEUCHI

IPC分类号： A23D9/06 ,  A23D9/007 ,  A23L5/10 ,  A23L5/46 ,  C11B5/00

摘要： [Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use.
[Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.

公开(公告)号：US20200345029A1

公开(公告)日：2020-11-05

申请号：US16643302

申请日：2018-09-28

申请人： J-OIL MILLS, Inc.

发明人： Misaki TSUJI ,  Takahiro TOKUCHI ,  Satoshi KONISHI ,  Sanshiro SAITO ,  Masahiro INOUE

IPC分类号： A23D9/00 ,  A23L23/00 ,  A23L27/60 ,  A23L7/10

摘要： Provided are an oiliness/fattiness enhancer for foods in which oiliness/fattiness of a food can be enhanced, and a food in which oiliness/fattiness has been enhanced. Provided is an oiliness/fattiness enhancer for foods characterized by containing, as an active component, an oxidized oil/fat having a peroxide value of 20 or more to 400 or less and including milk fat in an amount of 10% by mass or more to 100% by mass or less. The oiliness/fattiness enhancer for foods preferably contains the oxidized oil/fat in an amount of 0.001% by mass or more to 100% by mass or less, preferably has anhydrous milk fat as the milk fat, preferably includes a pulverulent oil/fat containing the oxidized oil/fat and an excipient, and is preferably applied to a food having an oil/fat content of 0.1% by mass or more to 70% by mass or more. The food is preferably any one food selected from the group consisting of a dressing, a roux, and a soup.

公开(公告)号：US20200337354A1

公开(公告)日：2020-10-29

申请号：US16762324

申请日：2018-11-14

申请人： J-OIL MILLS, INC.

发明人： Takahiro TOKUCHI ,  Hiroaki SUZUKI ,  Misaki TSUJI ,  Satoshi KONISHI ,  Sanshiro SAITO

IPC分类号： A23P10/00 ,  A23D7/01

摘要： [Problem] To provide a method for producing an oil and fat composition in which it is possible to enhance the flavor of a flavor oil.[Solution] This method for producing a powder oil and fat composition includes a step for heating an oil mixture including a vegetable ingredient and an edible oil or fat at a temperature that is at least 45° C. and less than 100° C., and a step for obtaining the powder oil composition from a raw-ingredient mixture including the flavor oil and a diluent.