Abstract:
A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising a grain powder and water, such as bread, to compression or the like. The food of which the bulk has been increased by such a method has a bulk similar to that attained upon baking and excellent flavor and texture.
Abstract:
It is intended to provide a package drink having a high catechin concentration which comprises a low-caffeine green tea extract. Namely, a package drink containing from 0.03 to 1.0% by weight of non-polymerized catechins which comprises a low-caffeine green tea extract obtained by a method comprising contacting a green tea extract with a solution of a mixture of an organic solvent with water at a weight ratio of from 91/9 to 97/3, active carbon and acid clay or active clay.
Abstract:
A process for producing a partial glyceride which comprises effecting a glycerolysis reaction with the use of a fat lipase in the presence of water under such conditions as allowing the precipitation of a part of crystals in the reaction system in the course of the reaction and making the free fatty acid concentration in the oily phase 5 % by weight or more.
Abstract:
Provided is a preparation process of diglycerides which comprises reacting a fatty acid or lower alkyl ester thereof with glycerin in the presence of an immobilized partial glyceride lipase while removing water, which is generated upon reaction, out of the system. The reaction is preferably terminated when the acid value (AV) of the reaction mixture satisfies the following range: 50R-60>AV>70R-150 (with the proviso that AV>0). The present process makes it possible to efficiently prepare a high purity of diglycerides without impairing lipase activity even under reduced pressure. The present process is effective without being influenced by variations in reaction conditions such as fatty acid/glycerin ratio, reaction temperature or enzyme concentration. Particularly, even when the fatty acid/glycerin ratio is high, a high purity of diglycerides can be produced at a high reaction yield.
Abstract:
Un proceso para la producción de un extracto de té verde bajo en cafeína que contiene del 25 al 90% en peso de catequinas no poliméricas basado en un peso seco de dicho extracto, que comprende poner en contacto entre sí un extracto de té verde, una mezcla de 91/9 a 97/3 en peso de un solvente orgánico y agua, carbón activado y arcilla ácida o arcilla activada.
Abstract:
The present invention provides an immobilized enzyme for lipolysis, which sufficiently exhibits its activity, prevents the enzyme from being left or inactivated, and can reduce the amount of the enzyme used for lipolysis. Further, the present invention provides an immobilized enzyme for esterification, which sufficiently exhibits its activity and prevents the enzyme from being left or inactivated, thus promoting the esterification reaction. That is, the present invention comprises immobilizing an enzyme by adsorption onto a porous, anion-exchange resin as an immobilizing carrier and treating it with fats and oils to prepare an immobilized enzyme for lipolysis. That is, the present invention comprises immobilizing a lipolytic enzyme by adsorption onto an immobilizing carrier, and without drying, directly bringing it into contact with its reaction substrate, thereby enabling the esterification reaction.
Abstract:
A PROCESS FOR PRODUCING DIGLYCERIDES IS PROVIDED BY WHICH HIGH-PURITY DIGLYCERIDES CAN BE PRODUCED AT A LOWER COST AND MORE EFFICIENTLY THAN CONVENTIONAL ESTERIFICATION AND GLYCEROLYSIS PROCESSES, AND WHICH INHIBITS THE DETERIORATION OF OIL QUALITY, SUCH AS DISCOLORATION, AND THE LOSS OF TRACE ACTIVE INGREDIENTS DERIVED FROM A FEEDSTOCK OF FATS AND OILS, WHICH INVOLVES PARTIALLY HYDROLYZING A FAT OR OIL, FOLLOWED BY ESTERIFYING THE RESULTANT PRODUCT WITH GLYCEROL.
Abstract:
A process for producing diglycerides is provided by which high-purity diglycerides can be produced at a lower cost and more efficiently than conventional esterification and glycerolysis processes, and which inhibits the deterioration of oil quality, such as discoloration, and the loss of trace active ingredients derived from a feedstock of fats and oils, which involves partially hydrolyzing a fat or oil, followed by esterifying the resultant product with glycerol.
Abstract:
The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.