公开(公告)号：US4103039A

公开(公告)日：1978-07-25

申请号：US715669

申请日：1976-08-18

申请人： Akio Mandai ,  Yoshinori Hirukawa ,  Hayato Kubota ,  Yukiya Iwanaga

发明人： Akio Mandai ,  Yoshinori Hirukawa ,  Hayato Kubota ,  Yukiya Iwanaga

IPC分类号： A23D9/00 ,  C11B3/00 ,  C11B7/00 ,  A23D5/00

CPC分类号： A23D9/00 ,  C11B3/006 ,  C11B7/0008

摘要： A method for producing improved shea fat suitable for hard butter, which comprises treating a raw shea fat with a lower aliphatic alcohol (e.g. ethanol, propanol or isopropanol), removing the alcohol-insoluble portion, cooling the remaining solution to separate into two layers, the upper layer being oil-poor and the lower layer being oil-rich, and collecting the latter oil-rich layer, said lower layer being usually subjected to a solvent fractionation with n-hexane, acetone or methyl ethyl ketone. The improved shea fat is admixed with an intermediate fraction of palm oil to give the desired hard butter having superior tempering properties.

摘要翻译： 一种生产适用于硬脂肪的改良牛油脂的方法，其包括用低级脂肪醇（例如乙醇，丙醇或异丙醇）处理生的牛油脂，去除不溶于醇的部分，将剩余的溶液冷却分离成两层， 上层为油性差，下层富油，收集后者富油层，所述下层通常用正己烷，丙酮或甲基乙基酮进行溶剂分馏。 将改良的乳脂脂肪与棕榈油的中间部分混合，得到具有优异回火性能的所需硬质奶油。

公开(公告)号：US10426179B2

公开(公告)日：2019-10-01

申请号：US14774698

申请日：2014-03-14

申请人： FUJI OIL COMPANY LIMITED

发明人： Hideki Motoike ,  Tomoko Fujita

IPC分类号： A23G1/30 ,  A23D9/007 ,  A23D9/04 ,  A23D9/00 ,  C11C3/10 ,  A21D13/28

摘要： Provided is a non-lauric non-trans fat composition for chocolate coating that has the drying time, gloss, difficulty in peeling from a coated item, and sweating resistance required for chocolate coating use. Moreover, the non-lauric non-trans fat composition for chocolate coating enables a novel composite food having a soft texture that has not been obtainable by a conventional fat composition for chocolate coating to be obtained. The non-lauric non-trans fat composition for chocolate coating contains a fat having a specific fatty acid composition and having a rising melting point of 35° C. or higher, and has a specific triglyceride composition.

公开(公告)号：US20150320066A1

公开(公告)日：2015-11-12

申请号：US14648466

申请日：2013-11-20

申请人： FUJI OIL COMPANY LIMITED

发明人： Mai KANDA ,  Masanobu YANAGISAWA

IPC分类号： A23C11/06

CPC分类号： A23C11/06 ,  A23C11/103 ,  A23C11/106

摘要： [Problem] To provide a coffee whitener using a soybean material, said coffee whitener having a rich taste and good flavor. [Solution] A coffee whitener having a rich taste and good flavor, said coffee whitener being prepared by using, as a starting material, a soybean emulsion composition which has a protein content of 25 wt % or more on the dry basis, a lipid content (expressed in the amount of an extract obtained by using a solvent mixture consisting of chloroform and methanol) of 100 wt % or more relative to the protein content, and an LCI value of 60% or more.

摘要翻译： 为了提供使用大豆原料的咖啡增白剂，所述咖啡增白剂具有浓郁的味道和良好的风味。 [解决方案]一种咖啡增白剂，其具有丰富的味道和良好的风味，所述咖啡增白剂是通过以干基计使用蛋白质含量为25重量％以上的大豆乳液组合物作为起始原料制备的， （以由氯仿和甲醇组成的溶剂混合物获得的提取物的量表示）相对于蛋白质含量为100重量％以上，LCI值为60％以上。

公开(公告)号：US09107428B2

公开(公告)日：2015-08-18

申请号：US11921237

申请日：2006-05-30

申请人： Masahiko Samoto ,  Motohiro Maebuchi ,  Chiaki Miyazaki ,  Hirofumi Kugitani ,  Mitsutaka Kohno ,  Kensuke Fukui ,  Motohiko Hirotsuka

发明人： Masahiko Samoto ,  Motohiro Maebuchi ,  Chiaki Miyazaki ,  Hirofumi Kugitani ,  Mitsutaka Kohno ,  Kensuke Fukui ,  Motohiko Hirotsuka

IPC分类号： A23J1/14 ,  A23C11/10 ,  A23J3/16 ,  A23L1/20

CPC分类号： A23C11/103 ,  A23J1/14 ,  A23J3/16 ,  A23L11/05 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2200/3262 ,  A23V2250/5488

摘要： Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein.

摘要翻译： 公开了一种将大豆蛋白分离成高纯度的7S球蛋白，11S球蛋白或亲脂性蛋白质的方法，其效率高，其涉及将大豆蛋白质分解成具有特征性质（7S球蛋白，11S球蛋白和亲脂性蛋白质）的蛋白质的分馏技术 ），这是在食品工业层面可行的过程。 发现大豆蛋白可以高效纯化，分离成7S球蛋白，11S球蛋白或亲脂性蛋白质，通过从经加工的大豆中提取豆浆，将其进行对所需蛋白质特异性的水不溶化处理，并分级 所得到的豆奶或大豆凝乳拒绝进入所需的蛋白质。

公开(公告)号：US20150056361A1

公开(公告)日：2015-02-26

申请号：US14388935

申请日：2013-03-27

申请人： FUJI OIL COMPANY LIMITED

发明人： Shigeki Mizushima ,  Hitomi Omori ,  Masayuki Matsui

IPC分类号： A23G1/38 ,  A23D9/00

CPC分类号： A23G1/38 ,  A23D9/00 ,  A23D9/02 ,  A23V2002/00 ,  C11B7/0075 ,  C11C3/08 ,  C11C3/10 ,  A23V2200/236

摘要： A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.

摘要翻译： 巧克力具有良好的固化性能，高脱模性和高结晶稳定性，所述巧克力通过使用其中StOSt和POP甘油三酯各自含有一定量或更多的油脂组合物获得，StLSt，PLP，StStO和 PPO甘油三酯各自含有一定量以下。 结果，可以提高巧克力的生产率。

公开(公告)号：US20140308426A1

公开(公告)日：2014-10-16

申请号：US14352453

申请日：2012-10-18

申请人： Fuji Oil Company Limited

发明人： Yasuhiko Yoshida ,  Minami Sato ,  Akihiro Nakamura

IPC分类号： C08B37/00 ,  A23D7/00

CPC分类号： A23D7/00 ,  A23L29/10 ,  A61K8/062 ,  A61K8/73 ,  A61K9/107 ,  A61K47/36 ,  A61K2800/10 ,  A61K2800/262 ,  A61Q5/02 ,  A61Q19/00 ,  C08B37/00 ,  C08B37/0003 ,  C08L5/00 ,  C12G3/04

摘要： [Problem] The purpose of the present invention is to provide a natural polymeric emulsifier improved in so-called “emulsifying power”, said natural polymeric emulsifier being capable of forming, even by the addition thereof in a small amount, an oil-in-water emulsion which has a small emulsified particle diameter and a uniform particle size distribution and which rarely suffers from the aggregation or coalescence of emulsified particles even when has undergone heating, long-term storage, aging or the like.[Solution] The purpose can be achieved by using water-soluble soybean polysaccharides which have a methyl ester content of 30% or below relative to the uronic acids and an acetate content of 1 wt % or higher in terms of free acetic acid and relative to the water-soluble soybean polysaccharides. The water-soluble soybean polysaccharides can be manufactured by subjecting raw material water-soluble soybean polysaccharides to methyl ester removal treatment and thereafter acetate-forming esterification treatment.

摘要翻译： 本发明的目的是提供一种改进了所谓的“乳化力”的天然聚合乳化剂，所述天然聚合乳化剂即使通过少量加入油包衣也能形成， 即使经过加热，长期保存，老化等，乳化粒径小，粒径分布均匀，乳化粒子聚集或聚结也很少。 [解决方案]目的可以通过使用相对于糖醛酸具有30％或更低的甲酯含量的水溶性大豆多糖和以游离乙酸计的乙酸酯含量为1重量％或更高，相对于 水溶性大豆多糖。 水溶性大豆多糖可以通过使原料水溶性大豆多糖进行甲酯去除处理，然后进行乙酸酯形成酯化处理来制造。

公开(公告)号：US08772518B2

公开(公告)日：2014-07-08

申请号：US13995680

申请日：2011-12-19

申请人： Kenji Murai ,  Kazuhisa Ogawa ,  Shin Yoneda

发明人： Kenji Murai ,  Kazuhisa Ogawa ,  Shin Yoneda

IPC分类号： C07C51/43 ,  C11B13/04

CPC分类号： C11B7/0083 ,  A23D9/007 ,  C11B3/008 ,  C11B7/0075

摘要： The purpose of the present invention is to provide a method, whereby, in the dry fractionation of an oil or fat, a decrease in solid-liquid separation efficiency, said decrease being caused by the engulfment of a filtrate fraction into a crystal fraction after crystallization and press filtration, can be prevented and thus the crystal slurry can be efficiently separated after the crystallization. A method for the dry fractionation of an oil or fat, said method comprising, before or after crystallization, adding a definite amount of a filtration aid followed by mixing and then press-filtering the thus obtained crystal slurry. Thus, the crystal slurry can be easily separated into a crystal fraction with little engulfment of a liquid fraction and the liquid fraction.

摘要翻译： 本发明的目的是提供一种方法，其中在油或脂肪的干分级中，固液分离效率的降低，所述减少是由于滤液部分在结晶之后被吸收到结晶部分中而引起的 并且可以防止压滤，从而可以在结晶后有效地分离晶体浆料。 一种油或脂肪的干馏分离方法，所述方法包括在结晶之前或之后，加入一定量的助滤剂，然后混合，然后对由此得到的晶体浆料进行压滤。 因此，可以容易地将晶体浆料分离成几乎没有液体馏分和液体馏分的流失的结晶部分。

公开(公告)号：US08440250B2

公开(公告)日：2013-05-14

申请号：US12866569

申请日：2009-01-26

申请人： Mikio Nakano ,  Shigemi Uesugi ,  Shinya Yamane

发明人： Mikio Nakano ,  Shigemi Uesugi ,  Shinya Yamane

IPC分类号： A23D9/007

CPC分类号： C11B7/0083 ,  A23D7/013 ,  A23D9/013 ,  C11C3/003

摘要： Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, the invention was completed.

摘要翻译： 本发明提供一种能够在用于糖果生产或面包生产的人造奶油，起酥油，巧克力或硬脂肪的产品的生产步骤中短时间加速脂肪结晶的结晶促进剂。 发现酯化率为28〜60％，山梨糖醇型含量为20〜40％的山梨糖醇酐脂肪酸酯在短时间内对脂肪结晶加速性有显着影响，因此本发明 已经完成

公开(公告)号：US20130059060A1

公开(公告)日：2013-03-07

申请号：US13637748

申请日：2011-03-29

申请人： Akiyuki Ishiwata ,  Yasufumi Kanada

发明人： Akiyuki Ishiwata ,  Yasufumi Kanada

IPC分类号： A23G1/56 ,  A23G1/46

CPC分类号： A23G1/46 ,  A23G1/56

摘要： Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a large amount of milk components, can be transported and stored in a melted state by regulating the content of non-crystalline lactose to a specific level or below. Further, a chocolate-like food produced by a simple method, said method comprising adding moisture to a chocolate-like food and then heating the same before the completion of a grain refining step, can be transported and stored in a melted state.

摘要翻译： 提供了一种巧克力状食品，即使在熔融状态下运输和储存时，其粘度几乎没有变化并保持稳定的品质，以及其制备方法。 含有大量乳成分的巧克力状食品可以通过将非结晶性乳糖的含量调节至特定水平以下而以熔融状态进行输送和储存。 此外，通过简单的方法生产的巧克力状食品，所述方法包括在巧克力状食品中加入水分，然后在完成晶粒细化步骤之前加热水分，然后在熔融状态下运输和储存。

公开(公告)号：US08182857B2

公开(公告)日：2012-05-22

申请号：US12278516

申请日：2007-02-08

申请人： Bernard Cleenewerck ,  Toshio Ushioda ,  Sabrina Verbeeck

发明人： Bernard Cleenewerck ,  Toshio Ushioda ,  Sabrina Verbeeck

IPC分类号： A23D9/00 ,  A23D7/00

CPC分类号： A23D7/02 ,  A23D7/00 ,  A23D7/003 ,  A23G1/30 ,  A23G1/36 ,  A23G3/40 ,  A23L29/04 ,  C11C3/00

摘要： The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids, between 20 and 100 wt. % of a triglyceride composition, between 0 and 80 wt. % of a filler material and less than 15 wt. % of water. The triglyceride composition contains less than 50 wt. % of saturated fatty acids, less than 10 wt. % of trans unsaturated fatty acids, at least 10 wt. % of POP triglycerides, wherein P is a palmitic fatty acid, O is oleic acid, a ratio SUS/SUU of at least 1.3, a ratio SUS/S3 of at least 15, at least 90 wt. % of C8-18 fatty acids, a ratio C16/C18 saturated fatty acids of at least 1. The triglyceride composition has an SFC at 20° C. of between 3 and 55%. The present invention also relates to a process for producing such a product and to triglyceride compositions suitable for use in such a product.

摘要翻译： 本发明涉及结构化的脂肪连续可食用产品，其中可食用产品含有以总产品为基础的小于35wt。 ％的饱和脂肪酸，20-100wt。 ％的甘油三酯组合物，0至80wt。 填充材料的％和小于15wt。 ％的水。 甘油三酯组合物含有小于50wt。 ％的饱和脂肪酸，小于10wt。 ％的反式不饱和脂肪酸，至少10wt。 ％的甘油三酸甘油酯，其中P是棕榈酸脂肪酸，O是油酸，SUS / SUU的比例至少为1.3，SUS / S3的比例至少为15，至少90wt。 C 8-18脂肪酸的％，C16 / C18饱和脂肪酸的比例至少为1.甘油三酸酯组合物在20℃下具有3至55％的SFC。 本发明还涉及一种生产这种产品的方法和适用于这种产品的甘油三酯组合物。