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公开(公告)号：EP0253395B9
公开(公告)日：2006-07-05
申请号：EP87110307.3
申请日：1987-07-16
CPC分类号： A23J1/20 , Y10S530/832 , Y10S530/833
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2.发明公开Method for producing an oil-in-water-in-oil type emulsion 无效Verfahren zur Herstellung einer Emulsion desÖl-in-Wasser-Typs。
公开(公告)号：EP0685167A1
公开(公告)日：1995-12-06
申请号：EP95200749.0
申请日：1991-04-11
发明人： Okonogi, Shigeo , Azano, Yuzo , Kato, Ryo
CPC分类号： B01F5/0476 , A23D7/001 , A23D7/015 , A23D7/02 , A23D7/04 , B01F3/0811 , B01F2003/0838 , B01F2215/0014 , B01F2215/0031
摘要： A method for producing an oil-in-water (O/W) type emulsion, which comprises dispersing a fatty phase containing hydrophobic emulsifying agent into an aqueous phase through a hydrophilic microporous membrane having uniform diameter.
摘要翻译： 通过将液体分散形成液体以通过微孔膜形成连续相来制备乳液的方法，其中：（a）W / O型乳液是通过将水相在低压下分散到 通过预先用脂肪相处理的亲水微孔膜的脂肪相; （b）通过与上述（a）相同的微孔膜将O / W型乳液低压分散到脂肪相（O 2）中制备O1 / W / O2型乳液; （c）通过将含有疏水性乳化剂的脂肪相通过亲水性微孔膜向水相中分散而制造O / W型乳液。 此外，通过快速冷却乳液进行增塑和捏合，生产低脂肪散布和油包水包油型的方法，其中：（d）用于低脂肪铺展的W / O型乳液 通过将水相分散在微孔膜中的脂肪相中来制备：（e）通过分散O1 / W型乳液制备用于油包水型油包水型的O1 / W / O2型乳液 通过与上述（d）相同的膜进入脂肪相（O 2）。 H
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3.发明公开Method for producing emulsions, low-fat spread and oil-in-water-in-oil type spread 失效一种乳液的制备过程中，低脂肪从油/水/油型扩散IND传播。
公开(公告)号：EP0452140A1
公开(公告)日：1991-10-16
申请号：EP91303236.3
申请日：1991-04-11
发明人： Okonogi, Shigeo , Asano, Yuzo , Kumazawa, Renzo , Kato, Ryo , Yuguchi, Hiroya , Sotoyama, Kazuyoshi , Takahashi, Kiyotaka , Fujimoto, Masahisa
CPC分类号： B01F5/0476 , A23D7/001 , A23D7/015 , A23D7/02 , A23D7/04 , B01F3/0811 , B01F2003/0838 , B01F2215/0014 , B01F2215/0031
摘要： A method for producing an emulsion by dispersing a liquid to form a disperded phase into a liquid to form a continuous phase through a microporous membrane, in which :
(a) W/O type emulsion is produced by dispersing an aqueous phase at low pressure into a fatty phase through a hydrophilic microporous membrane previously treated with the fatty phase ;
(b) an O1/W/O2 type emulsion is produced by dispersing an O/W type emulsion at low pressure into the fatty phase(O2) through the same microporous membrane as (a) above;
(c) an O/W type emulsion is produced by dispersing a fatty phase containing a hydrophobic emulsifying agent into an aqueous phase through a hydrophilic microporous membrane.
Furthermore, methods for producing a low-fat spread and an oil-in-water-in-oil type spread by rapidly cooling a emulsion to plasticize and kneading, in which :
(d) a W/O type emulsion for low-fat spread is prepared by dispersing an aqueous phase into a fatty phase trough a microporous membrane :
(e) an O1/W/O2 type emulsion for an oil-in-water-in-oil type spread is prepared by dispersing an 01/W type emulsion into a fatty phase(02) through the same membrane as(d) above.摘要翻译： 的（a）W / O型乳液是通过在低压下进入在wässrige相分散制备：一种用于由液体分散以形成disperded相到液体通过的微孔膜，以形成一个连续的阶段，其中在乳剂的制造方法 通过亲水性微孔膜脂肪相与脂肪相先前治疗; （B）在O1 / W / O2型乳液是通过相同的微多孔膜在低压下在O / W型乳液分散在脂肪相中（O 2）制备上述（a）; 在O / W型乳液（C）通过在水相通过亲水性微孔膜脂肪相包含疏水性乳化剂分散到生产。 进一步，用于制备低脂肪的传播和方法油包水包油型通过快速冷却乳液塑化和捏和，其中传播：（d）中为低脂肪扩散的W / O型乳液 通过在wässrige相分散成脂肪相制备槽的微孔膜（一个或多个），以O1 / W / O2型乳液在油包水包油型扩散通过在O1 / W型乳液制备disperslng 到通过上述相同的膜作为（D）脂肪相（O 2）。 乙
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公开(公告)号：EP0172010A2
公开(公告)日：1986-02-19
申请号：EP85305695.0
申请日：1985-08-12
发明人： Okonogi, Shigeo , Kuwahara, Kunisuke , Tomita, Mamoru , Kudo, Tutomu , Suzuki, Takashi Sanraitopasutoraru Nibangai A-809 , Tomimura, Toshio , Takahashi, Kaichiro , Obayashi, Tomokazu
摘要： This invention relates to instant creaming powder enriched with flavor and/or color which contains at least 0.2% by weight of fine particles prepared by locking a small amount of flavor in a mixture of a saccharide dehydrate and a saccharide, or coloring the mixture, or subjecting the mixture to both of these treatments, to obtain suitable solubility, creaminess and whitening effect equal to those of the conventional instant creaming powder in spite of incorporating thereinto the fine particles for enrichment with flavor, and has a novel appearance in which fine particles having crystalline brilliance are uniformly dispersed in the instant creaming powder.
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公开(公告)号：EP0253395B2
公开(公告)日：2006-03-15
申请号：EP87110307.3
申请日：1987-07-16
CPC分类号： A23J1/20 , Y10S530/832 , Y10S530/833
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公开(公告)号：EP0191545B1
公开(公告)日：1991-08-28
申请号：EP86300152.5
申请日：1986-01-13
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公开(公告)号：EP0231768B1
公开(公告)日：1990-10-31
申请号：EP87100282.0
申请日：1987-01-12
发明人： Takahashi, Akira , Shimamura, Yoshiyuki , Kobayashi, Hide Kokeritsu Ryoyosho Matsudo Byouin , Okonogi, Shigeo , Kawashima, Takuji , Igarashi, Minoru
IPC分类号： A61K37/18
CPC分类号： A61K38/01
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8.发明授权Granular product of dried microorganism cells and manufacturing method therefor 失效干燥微生物细胞的颗粒产物及其制备方法
公开(公告)号：EP0159891B1
公开(公告)日：1989-12-27
申请号：EP85302620.1
申请日：1985-04-15
CPC分类号： A61K9/5078 , A61K35/744 , A61K35/745 , C12N1/04
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公开(公告)号：EP0191545A2
公开(公告)日：1986-08-20
申请号：EP86300152.5
申请日：1986-01-13
摘要： A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which form a gel when they are mixed with each other is utilized. One of the components is included in a first liquid material containing a whipping ingredient for the product and the other component is included in a second liquid material containing the remaining ingredients for the product. The first liquid material is whipped and the second liquid material is then mixed with the whipped material for gelling.
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10.发明授权Method for producing low-fat spread and oil-in-water-in-oil type spread 失效一种用于制备低脂肪的蔓延和油/水/油型的扩散过程。
公开(公告)号：EP0452140B1
公开(公告)日：1998-12-30
申请号：EP91303236.3
申请日：1991-04-11
发明人： Okonogi, Shigeo , Asano, Yuzo , Kumazawa, Renzo , Kato, Ryo , Yuguchi, Hiroya , Sotoyama, Kazuyoshi , Takahashi, Kiyotaka , Fujimoto, Masahisa
CPC分类号： B01F5/0476 , A23D7/001 , A23D7/015 , A23D7/02 , A23D7/04 , B01F3/0811 , B01F2003/0838 , B01F2215/0014 , B01F2215/0031
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