Fuji Oil Holdings Inc. Patente

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To provide a cocoa substitute that can be used as a substitute for components derived from cacao, and to provide a novel oil-based food having a good flavor even when the amount of components derived from cacao is reduced. A cocoa substitute satisfying all of the following requirements (1) to (5): (1) the cocoa substitute includes at least one legume as a raw material; (2) the cocoa substitute is a roasted product containing a ground material of the legume; (3) the cocoa substitute contains 0.5 mg/g or more and 3.8 mg/g or less of free amino acids in nonfat solids; (4) the free amino acids contained in the nonfat solids satisfy all of the following proportions: (4-1) the total proportion of isoleucine and leucine is 1 mass% or more and 20 mass% or less in the free amino acids; (4-2) the total proportion of glutamine and glutamic acid is 3 mass% or more and 30 mass% or less in the free amino acids; and (4-3) the proportion of lysine is 1.5 mass% or more and 10 mass% or less in the free amino acids; and (5) the oil content is from 3 mass% to 30 mass%.

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The present invention addresses the problem of improving heat resistance of a nanoemulsion-containing composition that contains 0.01-5 mass% of an oil-in-water nanoemulsion having an emulsion particle diameter of 100 nm or less as an oily phase and has ionic strength of 0.02-5 mol/L. One or more components selected from enzyme-treated lecithin, organic acid monoglycerides and ascorbic acid fatty acid esters are added to an aqueous phase of a nanoemulsion-containing composition satisfying the following requirements (A) and (B), wherein the one or more components are added in an amount that is 0.1-20 times by mass with respect to the amount of an oily phase comprising the oil-in-water nanoemulsion mentioned in (A). (A) An oil-in-water nanoemulsion having an emulsion particle diameter of 100 nm or less is contained in an amount of 0.01-5 mass% as an oily phase; and (B) the ionic strength of the composition is 0.02-5 mol/L.

An object of the present invention is to provide a material for improving the persistence of aroma of a food and/or beverage. It was found that an oil-in-water emulsion using a protein material having specific properties and having an emulsified particle size of 100 nm or less has an excellent effect of improving the persistence of aroma of a food and/or beverage.

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The purpose of the present invention is to provide an oil-in-water-type emulsion that, by simply adding a small amount thereof, is capable of imparting an oily taste that is a flavor characteristic, such as fat-like richness or fat-like body, and reducing bitterness. It has been found that it is possible to impart an oily taste that is a flavor characteristic, such as fat-like richness or fat-like body, and reduce bitterness, even when a free fatty acid is contained, by using an oil-in-water-type emulsion that contains an oily material containing a free fatty acid, an easily water-soluble substance, water, and a protein material having specific properties, and that has an emulsion particle size of at most 100 nm.

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An object of the present invention is to provide a dispersion stabilizer for suppressing precipitation and aggregation of a protein under acidic conditions, particularly in a pH range from pH 3.6 to pH 4.4, which is more acidic than near an isoelectric point of the protein and also for providing an acidic protein beverage having low viscosity with a refreshing taste. An acidic polysaccharide having a mass average molecular weight of from 2000000 to 8000000 and containing, as constituent saccharides, 60 wt.% or more of galactose, 20 wt.% or less of uronic acid, and 4 wt.% or more of glucuronic acid, is extracted from lupin beans at a temperature higher than 100°C with pH from 4 to 9 and can stabilize the dispersion of protein particles in wide pH ranges from pH 4.0 to pH 4.4, and from pH 3.6 to pH 4.4 in a case of particularly excellent acidic polysaccharide.

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An object is to provide a cocoa-containing food or beverage in which unpleasant tastes such as astringent or harsh tastes derived from a cocoa ingredient are inhibited. Another object is to provide a cocoa astringent taste inhibitor that can inhibit an unpleasant taste such as astringent or harsh tastes derived from a cocoa ingredient. A cocoa-containing food or beverage containing a hydrolyzed protein degradation product and having a proportion of nonfat cocoa solid in solid content of 16 mass% or more.

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The present invention addresses the problem of providing: an oil or fat for chocolates, which has bloom resistance at a level similar to conventional CBE, and in which the change in viscosity in a tempering process is small; and a chocolate using the oil or fat. The present invention preferably addresses the problem of further providing: an oil or fat for chocolates, which has good tempering properties under wide range of tempering conditions; and a chocolate using the oil or fat. The problems can be solved by an oil or fat for chocolates, which satisfies all of requirements (A)-(D). (A): The St2O triglyceride content is 10-50 wt%. (B): The ratio of the StStO triglyceride content to the St2O triglyceride content is at most 10 wt%. (C): The P2O triglyceride content is at least 3 wt%. (D): The ratio of the PPO triglyceride content to the P2O triglyceride content is at least 23 wt%.

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