公开(公告)号：US4839192A

公开(公告)日：1989-06-13

申请号：US939709

申请日：1986-12-05

申请人： Nobuo Sagi ,  Tsugio Izumi ,  Haruyasu Kida ,  Hirokazu Maeda

发明人： Nobuo Sagi ,  Tsugio Izumi ,  Haruyasu Kida ,  Hirokazu Maeda

IPC分类号： A23G1/30 ,  A23D9/00 ,  A23D9/02 ,  A23G1/00

CPC分类号： A23D9/00

摘要： A hard butter composition suitable for a cocoa butter substitute which comprises as a main ingredient a triglyceride SUS, constituent saturated fatty acids of which contain at least 4% by weight of one or a plurality of fatty acids selected from the group consisting of behenic acid, lignoceric acid, cerotic acid and arachidic acid, provided that the amount of arachidic acid is less than 4% by weight based on the total weight of the constituent saturated fatty acids.

摘要翻译： 一种适用于可可脂替代品的硬质黄油组合物，其包含作为主要成分的甘油三酯SUS，其组成饱和脂肪酸含有至少4重量％的一种或多种选自山萮酸， 三羧酸，蜡酸和花生酸，条件是花生酸的量小于构成的饱和脂肪酸总重量的4重量％。

公开(公告)号：US4534982A

公开(公告)日：1985-08-13

申请号：US468280

申请日：1983-02-22

申请人： Hideaki Yoshida ,  Hayato Kubota

发明人： Hideaki Yoshida ,  Hayato Kubota

IPC分类号： A23C20/00 ,  A23C19/032 ,  A23C19/055 ,  A23C9/12

CPC分类号： A23C19/055 ,  A23C19/0323

摘要： A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of:(a) homogenizing and pasteurizing an aqueous mixture of an aqueous dispersion containing non-fat milk solid, a fat or oil and an emulsifier to prepare a cream mix;(b) adding a lactic ferment starter and rennet to the cream mix to ferment the resulting mixture;(c) terminating the lactic fermentation by heating the fermented mixture to 75.degree. to 85.degree. C.;(d) separating and draining whey from the fermented mixture to obtain a curd;(e) adding a stabilizer and salt to the curd, heating the resulting mixture to 70.degree. to 85.degree. C. and kneading the mixture with stirring at a rate of 200 to 1,000 r.p.m. in a closed system; and then(f) homogenizing and cooling the mixture.

摘要翻译： 一种生产与天然奶油干酪类似的奶油干酪型食品的方法，其包括以下步骤：（a）将含有脱脂乳固体，脂肪或油和乳化剂的水性分散体的水性混合物均化并巴氏灭菌以制备 奶油混合物 （b）向奶油混合物中加入乳酸发酵起动剂和凝乳酶以发酵所得混合物; （c）通过将发酵混合物加热至75℃至85℃来终止乳酸发酵。 （d）将来自混合物的乳清分离和排出以获得凝乳; （e）向凝乳中加入稳定剂和盐，将所得混合物加热至70℃至85℃，并以200至1,000r.p.m的速率搅拌混合该混合物。 在封闭系统中 然后（f）均化并冷却混合物。

公开(公告)号：US4391835A

公开(公告)日：1983-07-05

申请号：US225320

申请日：1981-01-15

申请人： Tsutomu Katayama ,  Toyohiko Nakanishi

发明人： Tsutomu Katayama ,  Toyohiko Nakanishi

IPC分类号： A23L11/00 ,  A23J3/00 ,  A23J3/16 ,  A23L1/325

CPC分类号： A23J3/16 ,  A23J3/04

摘要： A method for making a simulated tofu product (soy milk curd) comprising mixing soybean protein and fish protein with water and salt and heating the mixture to cause it to coagulate by heat. The simulated tofu product so made has physical properties much similar to the genuine tofu made by the traditional method.

摘要翻译： 一种制造模拟的豆腐产品（豆浆凝乳）的方法，包括将大豆蛋白和鱼蛋白与水和盐混合并加热混合物使其通过加热凝结。 所制造的模拟豆腐制品具有与传统方法制成的真正豆腐相似的物理性质。

公开(公告)号：US4104288A

公开(公告)日：1978-08-01

申请号：US742353

申请日：1976-11-16

申请人： Yukiya Iwanaga ,  Hayato Kubota

发明人： Yukiya Iwanaga ,  Hayato Kubota

IPC分类号： A23D9/00 ,  A23G1/00 ,  A23G1/38 ,  A23G1/56 ,  C11B3/00 ,  C11B7/00 ,  C11B1/10

CPC分类号： A23G1/38 ,  A23D9/00 ,  A23G1/56 ,  C11B3/006 ,  C11B7/0016 ,  A23G2200/08

摘要： A method for producing a hard butter fraction useful as a cacao butter substitute from a shea fat by fractionation thereof, which comprises dissolving the shea fat in a low-polar solvent: n-hexane and separating the gummy unsaponifiable substances (gums) which are precipitated at a low temperature (e.g. -30.degree. to 5.degree. C) to give the desired hard butter fraction, by utilizing the difference in the solubilities of the hard butter fraction and the gummy unsaponifiable substances in the solvent.

摘要翻译： 一种生产通过其分馏从牛油脂中获得可可脂替代物的硬脂肪级分的方法，其包括将牛油脂溶解在低极性溶剂：正己烷中并分离沉淀的胶状不皂化物质（树胶） 在低温（例如-30℃至5℃）下，通过利用硬脂肪部分和粘性不皂化物质在溶剂中的溶解度的差异来获得所需的硬脂肪部分。

公开(公告)号：US09101158B2

公开(公告)日：2015-08-11

申请号：US14123837

申请日：2012-05-23

申请人： Masahiko Samoto ,  Jiro Kanamori ,  Norifumi Adachi ,  Chizuru Ueno ,  Eriko Harada ,  Mai Kanda ,  Takahiro Tsuruda ,  Ayako Ogama ,  Yuki Usui ,  Koichi Saito ,  Kohsuke Ito ,  Hideo Sugano ,  Masashi Asanoma ,  Mitsutaka Kohno ,  Masayuki Shibata ,  Yuusuke Shishido ,  Sayuri Kitagawa ,  Miyuki Kanaya ,  Shigeru Ashida ,  Takayasu Motoyama

发明人： Masahiko Samoto ,  Jiro Kanamori ,  Norifumi Adachi ,  Chizuru Ueno ,  Eriko Harada ,  Mai Kanda ,  Takahiro Tsuruda ,  Ayako Ogama ,  Yuki Usui ,  Koichi Saito ,  Kohsuke Ito ,  Hideo Sugano ,  Masashi Asanoma ,  Mitsutaka Kohno ,  Masayuki Shibata ,  Yuusuke Shishido ,  Sayuri Kitagawa ,  Miyuki Kanaya ,  Shigeru Ashida ,  Takayasu Motoyama

IPC分类号： A01N65/00 ,  A23L1/20 ,  A23L2/38 ,  A61K36/48 ,  A61K36/00 ,  A23L2/66 ,  A23C11/10 ,  A23C20/02 ,  A23L1/39 ,  A23G9/42 ,  A23L1/187 ,  A23L1/19 ,  A23L1/24 ,  A23G9/38

CPC分类号： A23L1/20 ,  A23C11/103 ,  A23C11/106 ,  A23C20/025 ,  A23G9/38 ,  A23G9/42 ,  A23L2/38 ,  A23L2/66 ,  A23L9/12 ,  A23L9/24 ,  A23L11/07 ,  A23L23/00 ,  A23L27/60 ,  A23V2002/00 ,  A23V2200/00 ,  A61K36/00 ,  A61K36/48 ,  A23V2200/122

摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

摘要翻译： 本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。 含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。 提供了一种乳替代组合物和蛋黄替代组合物等，其特征在于包含相对于干材料的蛋白质含量为至少25重量％的大豆乳液组合物，脂肪含量（作为氯仿/甲醇 混合溶剂提取物）相对于至少100重量％的蛋白质含量，LCI值至少为55％。 还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

公开(公告)号：US20140272082A1

公开(公告)日：2014-09-18

申请号：US14355307

申请日：2012-10-31

申请人： Fuji Oil Company Limited

发明人： Shigeki Mizushima ,  Hitomi Omori ,  Masayuki Matsui

IPC分类号： A23G1/36

CPC分类号： A23G1/36 ,  A23D9/00 ,  A23G1/38 ,  C11C3/10

摘要： Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.

摘要翻译： 提供：油或脂肪组合物，其能够防止包含巧克力与油或脂肪基食品材料的组合的组合糖果中的油或脂肪的迁移，具有良好的抗寒霜的耐受性， 由于油脂的迁移和巧克力的软化引起的，并且能够生产口中具有高熔融性的巧克力; 使用油或脂肪组合物的巧克力; 和使用巧克力的组合糖果。

公开(公告)号：US20140004247A1

公开(公告)日：2014-01-02

申请号：US14004719

申请日：2012-03-21

申请人： Jiro Kanamori

发明人： Jiro Kanamori

IPC分类号： A23J3/16

CPC分类号： A23J3/16 ,  A21D2/266 ,  A23J1/14 ,  A23L7/101 ,  A23L7/109 ,  A23L33/185

摘要： Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture.

摘要翻译： 本发明提供一种淀粉加工食品的纹理改良剂，其通过添加到淀粉加工食品中具有改善质感的效果。 通过使用含有通过以酸沉淀形式干燥获得的分离的大豆蛋白组合物作为活性成分的物理性能改进剂，可以获得具有改善的物理性质的淀粉加工食品。 更具体地，该试剂具有改善物理性质和质地的效果，例如增强诸如咀嚼性和弹性，改善脆性和粘性等的体力，并且还具有保持改进的性质和质地的效果。

公开(公告)号：US20130309388A1

公开(公告)日：2013-11-21

申请号：US13980955

申请日：2012-01-20

申请人： Hiroko Yano ,  Mizuho Iwano ,  Hitoshi Furuta

发明人： Hiroko Yano ,  Mizuho Iwano ,  Hitoshi Furuta

IPC分类号： A23L2/42

CPC分类号： A23L2/42 ,  A23L2/52 ,  A23L2/54 ,  C12C5/02

摘要： [Problem] Provided is a material that is capable of suppressing the loss of carbonation in a carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage.[Solution] Addition of a water-soluble soybean polysaccharide into a non-alcoholic carbonated beverage suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage.

摘要翻译： [问题]提供一种能够在饮用饮料时抑制碳酸饮料中碳酸化损失随时间变化以减少风味变化（包括口感）的材料。 [溶液]向非酒精碳酸饮料中添加水溶性大豆多糖抑制随着时间的推移碳酸化的损失，以在碳酸饮料中长期保持碳酸化，从而在紧随其后的期间减少风味变化 在储存后饮用饮料时打开容器。

公开(公告)号：US08552211B2

公开(公告)日：2013-10-08

申请号：US13148090

申请日：2010-01-27

申请人： Koreta Ueyama ,  Toshiaki Takahashi ,  Kenji Murai ,  Shin Yoneda

发明人： Koreta Ueyama ,  Toshiaki Takahashi ,  Kenji Murai ,  Shin Yoneda

IPC分类号： C07C51/43

CPC分类号： C11B7/0083

摘要： Disclosed is a dry oil-and-fat separation method of high yield and high separation accuracy, which uses agitation and crystallization in order to prevent problems with thickening of the crystal slurry and decreased solid/liquid separation efficiency in the crystallization/press-filtering process of dry separation of oil-and-fat containing highly crystalline SUS. In dry separation, the crystallization/press-filtering process is divided into multiple steps and repeated, to concentrate the SUS in each crystal fraction and yield SUS-rich oil and fat. Subdivision into multiple steps makes it possible to keep the crystallinity of the crystal slurry in the crystallization/press-filtering process within a range so that the crystal slurry can be transported by pump, and to increase solid/liquid separation efficiency.

摘要翻译： 公开了高产率和高分离精度的干油脂分离方法，其使用搅拌和结晶以防止结晶浆料增稠的问题和降低结晶/压滤过程中的固/液分离效率 含有高结晶SUS的油脂的干分离。 在干法分离中，结晶/压滤过程分为多个步骤，重复，将SUS浓缩到每个晶体馏分中，产生富含SUS的油脂。 细分成多个步骤使得可以将晶体浆料在结晶/压滤过程中的结晶度保持在一定范围内，使得可以通过泵输送晶体浆料，并提高固/液分离效率。

公开(公告)号：US08460737B2

公开(公告)日：2013-06-11

申请号：US12278518

申请日：2006-11-21

申请人： Bernard Cleenewerck ,  Toshio Ushioda

发明人： Bernard Cleenewerck ,  Toshio Ushioda

IPC分类号： A23D9/00

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, a) less than 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of a triglyceride composition c) between 0 and 80 wt % of a filler material d) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition e) less than 45 wt. % of saturated fatty acids, f) less than 10 wt. % of trans unsaturated fatty acids g) at least 8 wt. % of SUS triglycerides, wherein S is a C16-18 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, h) less than 15 wt. % of S3, i) at least 90 wt. % of C8-18 fatty acids, j) at least 75 wt. % of C18 fatty acids including saturated and unsaturated fatty acids, k) has an SFC at 20° C. of between 5 and 50%. The present invention also relates to the use of this structured product in the preparation of fat continuous as well as non-fat continuous products.

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a）小于30wt。 ％的饱和脂肪酸，b）20-100wt。 ％的甘油三酯组合物c）0至80重量％的填料材料d）小于15重量％ 甘油三酯组合物含有的甘油三酯组合物的重量百分比e）小于45wt。 ％的饱和脂肪酸，f）小于10wt。 ％的反式不饱和脂肪酸g）至少8wt。 ％的甘油三酸甘油酯，其中S是C16-18饱和脂肪酸，U是具有至少18个C原子的不饱和脂肪酸，h）小于15wt。 S3的％，i）至少90wt。 ％的C8-18脂肪酸，j）至少75wt。 ％的C18脂肪酸包括饱和和不饱和脂肪酸，k）在20℃下具有5至50％的SFC。 本发明还涉及这种结构化产品在制备脂肪连续和非脂肪连续产品中的用途。