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公开(公告)号：US20190246671A1
公开(公告)日：2019-08-15
申请号：US16324800
申请日：2017-08-10
Applicant: J-OIL MILLS, Inc.
Inventor： Mika NISHIWAKI , Jun IMAGI
CPC classification number: A23L27/206 , A23C19/0925 , A23C20/00 , A23D9/00 , A23L27/20 , A23V2002/00
Abstract: A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for imparting/enhancing cheese flavour; a method for imparting cheese flavour to foods or enhancing the cheese flavour of foods; and a method for producing foods with imparted/enhanced cheese flavour. The composition for imparting/enhancing cheese flavour has, as an active ingredient, an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, in the method for imparting cheese flavour to foods or enhancing the cheese flavour of foods, an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to a food. Moreover, in the method for producing foods with imparted/enhanced cheese flavour, the composition for imparting/enhancing cheese flavour is added to a food. The present invention is particularly and preferably applicable to foods including cheese.
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公开(公告)号：US20190166867A1
公开(公告)日：2019-06-06
申请号：US16324711
申请日：2017-08-10
Applicant: J-OIL MILLS, Inc.
Inventor： Mika NISHIWAKI , Jun IMAGI
Abstract: Provided is an oil or fat composition for fried foods which is capable of achieving a satisfactory improvement in the flavour of fried foods. Also provided are: a method for producing the oil or fat composition for fried foods; a method for producing fried foods which uses the oil or fat composition for fried foods; and a method for imparting cheese flavour to fried foods. The oil or fat composition for fried foods includes an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, the method for producing the oil or fat composition for fried foods includes a step in which an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to an edible oil or fat. Moreover, the method for producing fried foods includes a step in which a fried food raw ingredient is fried in the oil or fat composition for fried foods. Furthermore, the method for imparting cheese flavour to fried foods uses the oil or fat composition for fried foods.
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公开(公告)号：US20150164823A1
公开(公告)日：2015-06-18
申请号：US14630911
申请日：2015-02-25
Applicant: J-OIL MILLS, INC.
Inventor： Hiroshi HARA , Tohru HIRA , Chigusa NISHIYAMA , Noriko TOKURA , Takatoshi YAMASHITA , Jun IMAGI
CPC classification number: A61K9/0056 , A23L33/10 , A23V2002/00 , A61K31/11 , A61K31/19 , C07C47/21
Abstract: A CCK secretion-promoting substance and a use thereof are provided. This cholecystokinin secretion-promoting composition contains, as an active component, acrylic acid and/or an unsaturated aldehyde having a main chain of 4-12 carbon atoms having a double bond in at least position 2 or 4, wherein the main chain has 4-9 carbon atoms if there is a double bond only in position 2 and the main chain has 9-12 carbon atoms if there is a double bond only in position 4. This cholecystokinin secretion-promoting composition can be used as an appetite suppressant. By adding this cholecystokinin secretion-promoting composition to food, appetite-suppressing food products can be provided.
Abstract translation: 提供了CCK分泌促进物质及其用途。 该缩血囊素分泌促进组合物含有至少2位或4位具有双键的4-12个碳原子的主链的丙烯酸和/或不饱和醛作为活性成分，其中主链具有4- 如果仅在位置2存在双键，并且主链具有9-12个碳原子，则仅在位置4处具有双键时，该碳原子数为9个。该缩胆囊素分泌促进组合物可用作食欲抑制剂。 通过将该缩胆囊素分泌促进组合物加入到食品中，可以提供食欲抑制食品。
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公开(公告)号：US20210289806A1
公开(公告)日：2021-09-23
申请号：US17263055
申请日：2019-07-26
Applicant: J-OIL MILLS, INC.
Inventor： Mina YOSHIMURA , Yuya NAGAHATA , Keisuke SHINODA , Jun IMAGI
Abstract: Provided is a method for producing a food, including obtaining a mixture by mixing an edible oil or fat and a component (A) that satisfies a condition of (1): a starch content is equal to or more than 75% by mass, a condition of (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, a condition of (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 a condition of (4): a content under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is equal to or more than 60% by mass and equal to or less than 100% by mass, and obtaining a food composition by blending the mixture in a food material, in which in the obtaining the mixture, a blending amount of the edible oil or fat is equal to or more than 0.02 and equal to or less than 6 in terms of a mass ratio, with respect to the component (A), and a total amount of the edible oil or fat and the component (A) in the mixture is equal to or more than 10% by mass and equal to or less than 100% by mass, with respect to an entirety of the mixture.
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公开(公告)号：US20210161155A1
公开(公告)日：2021-06-03
申请号：US17262925
申请日：2019-07-26
Applicant: J-OIL MILLS, INC.
Inventor： Mina YOSHIMURA , Keisuke SHINODA , Yuya NAGAHATA , Daisuke NAGASAWA , Jun IMAGI
Abstract: An improver for a baked confectionery (here, excluding a sponge cake) includes a component. (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×1.04; (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; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.
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Patent Agency Ranking
公开(公告)号：US20200367544A1
公开(公告)日：2020-11-26
申请号：US16635186
申请日：2018-06-01
Applicant: J-OIL MILLS, Inc.
Inventor： Takehiko SEKIGUCHI , Jun IMAGI , Anna ASAKURA , Ayato TAKASAKI , Kenichi WATANABE
Abstract: Provided are a heating-odor-suppressing agent for a cooking oil or fat composition, a method for suppressing a heating odor in a cooking oil or fat composition, and a method for producing the cooking oil or fat composition that make it possible to suppress the heating odor of an oil or fat produced during cooking of deep-fried foods or the like.The heating-odor-suppressing agent for a cooking oil or fat composition contains corn-derived roasted oil as an active component. Moreover, the method for suppressing a heating odor in a cooking oil or fat composition involves including corn-derived roasted oil in the cooking oil or fat composition. Furthermore, the method for producing a cooking oil or fat composition comprises mixing corn-derived roasted oil and an edible oil or fat other than the roasted oil to thereby obtain an oil or fat composition that contains 0.01% by mass or more to 10% by mass or less of the roasted oil.
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公开(公告)号：US20210282410A1
公开(公告)日：2021-09-16
申请号：US17262983
申请日：2019-07-26
Applicant: J-OIL MILLS, INC.
Inventor： Mina YOSHIMURA , Keisuke SHINODA , Yuya NAGAHATA , Daisuke NAGASAWA , Jun IMAGI
Abstract: An improver for a sponge cake includes a component (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104; (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; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.
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公开(公告)号：US20210161156A1
公开(公告)日：2021-06-03
申请号：US17262988
申请日：2019-07-26
Applicant: J-OIL MILLS, INC.
Inventor： Mina YOSHIMURA , Keisuke SHINODA , Yuya NAGAHATA , Jun IMAGI
Abstract: A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C., and the dough having a moisture content (excluding moisture in a powder raw material) of equal to or more than 18% by mass and equal to or less than 55% by mass; and heating the dough, in which in the preparing the dough of a baked confectionery, a blending amount of the component (A) with respect to the moisture content is equal to or more than 0.01 and equal to or less than 0.24, in terms of a mass ratio.
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9.发明申请公开(公告)号：US20200367523A1
公开(公告)日：2020-11-26
申请号：US16635190
申请日：2018-06-01
Applicant: J-OIL MILLS, Inc.
Inventor： Takehiko SEKIGUCHI , Jun IMAGI , Anna ASAKURA , Ayato TAKASAKI , Kenichi WATANABE
Abstract: Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food.The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.
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公开(公告)号：US20160106668A1
公开(公告)日：2016-04-21
申请号：US14984752
申请日：2015-12-30
Applicant: J-OIL MILLS, INC.
Inventor： Hiroshi HARA , Tohru HIRA , Chigusa NISHIYAMA , Noriko TOKURA , Takatoshi YAMASHITA , Jun IMAGI
CPC classification number: A61K9/0056 , A23L33/10 , A23V2002/00 , A61K31/11 , A61K31/19 , C07C47/21
Abstract: A method is provided to promote secretion of cholecystokinin (CCK) by administering an active component. The active component includes acrylic acid and/or an unsaturated aldehyde having a main chain of 4 to 12 carbon atoms having a double bond in at least position 2 or 4, where the main chain has 4 to 9 carbon atoms when there is a double bond in only position 2, and the main chain has 9 to 12 carbon atoms when there is a double bond in only position 4. The cholecystokinin secretion-promoting composition can be used as an appetite suppressant. By adding this cholecystokinin secretion-promoting composition to food, appetite-suppressing food products can be provided.
Abstract translation: 提供一种通过施用活性成分促进胆囊收缩素（CCK）分泌的方法。 活性组分包括丙烯酸和/或具有4-12个碳原子的主链的不饱和醛，其在至少2或4位具有双键，当存在双键时，主链具有4至9个碳原子 仅在位置2，当仅在位置4存在双键时，主链具有9至12个碳原子。缩胆囊素分泌促进组合物可以用作食欲抑制剂。 通过将该缩胆囊素分泌促进组合物加入到食品中，可以提供食欲抑制食品。
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