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公开(公告)号：US20240190832A1
公开(公告)日：2024-06-13
申请号：US18550327
申请日：2022-04-14
发明人： Kanji AOYAGI , Yoshinori SEKIGUCHI
IPC分类号： C07D307/33 , A23L27/20 , C07D309/30
CPC分类号： C07D307/33 , A23L27/2026 , A23L27/2052 , A23L27/206 , C07D309/30
摘要： Described is a flavor-imparting agent, based on oils and/or fats, with an improved flavor, particularly a sweet scent and/or milky scent presented by lactones having 6 to 14 carbon atoms. The flavor-imparting agent with a sweet scent and/or milky scent is obtained by producing a specified quantity of lactones having 6 to 14 carbon atoms through oxidizing and heating glycerides, having specific constituent fatty acids, at 140° C. or above.
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公开(公告)号：US20230389589A1
公开(公告)日：2023-12-07
申请号：US18027612
申请日：2021-12-13
发明人： Taichi Watanabe , Takahiro Okada , Michio Kasai
IPC分类号： A23L29/269 , A23L29/10 , A23L29/244
CPC分类号： A23L29/27 , A23L29/244 , A23L29/10
摘要： Provided is a loosening agent for a starch-containing food having a favorable loosening property. Also provided are a method for improving a loosening property of a starch-containing food, and a method for producing a starch-containing food having a favorable loosening property. Specifically, a loosening agent for a starch-containing food, that is for use as an emulsion product or is for use as an emulsion product by adding water to the loosening agent for a starch-containing food, comprising: an oil and/or fat composition containing an oil and/or fat and an emulsifier; and a thickening polysaccharide, wherein the emulsion product has a viscosity of 50 to 10000 mPa·s (25° C.) is provided.
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公开(公告)号：US20220248700A1
公开(公告)日：2022-08-11
申请号：US17627419
申请日：2020-07-16
发明人： Takashi Toyoshima , Shogo Tsujino , Junichi Ikuina , Kanji Aoyagi
摘要： The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.
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公开(公告)号：US20220061350A1
公开(公告)日：2022-03-03
申请号：US17415737
申请日：2019-12-17
发明人： Kiyomi OONISHI , Iwao HACHIYA , Wakako KANAMARU
摘要： The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.
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公开(公告)号：US11246825B2
公开(公告)日：2022-02-15
申请号：US16448991
申请日：2019-06-21
发明人： Masashi Shibata , Daisuke Shimizu , Hisanori Kachi
摘要： The present invention provides a composition that has an excellent hardness adjustment action, can be used as a solidifying agent for various cosmetics, and when added to cosmetics, can impart those cosmetics with excellent shape retention properties, an oil oozing suppression effect during use, a favorable texture and good storage stability, and also provides an oily solid cosmetic to which the composition has been added. Specifically, the invention provides a solid wax composition containing a component (A): candelilla wax, and a component (B): a monoester having a total of 40 to 48 carbon atoms, wherein the mass ratio between the component (A) and the component (B) in the solid wax composition satisfies component (A):component (B)=45:55 to 95:5, and the monoester is a monoester of a monovalent fatty acid and a monohydric alcohol.
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公开(公告)号：US10993455B2
公开(公告)日：2021-05-04
申请号：US15592706
申请日：2017-05-11
发明人： Yuki Kitatani , Takashi Ito , Ryuji Noda
摘要： A powdered oil and/or fat that includes a high proportion of a medium-chain fatty-acid triglyceride, has excellent solubility and fluidity, and gives rise to little oil flotation during dissolution. The powdered oil and/or fat includes a medium-chain fatty-acid triglyceride, an octenylsuccinic acid-treated starch mixture, and a dextrin, in which the octenylsuccinic acid-treated starch mixture includes a first octenylsuccinic acid-treated starch of which the viscosity of a 10 mass % aqueous solution at 25° C. is less than 30 mPa·S, and a second octenylsuccinic acid-treated starch of which the viscosity of a 10 mass % aqueous solution at 25° C. is 30 mPa·S or more; the content of the second octenylsuccinic acid-treated starch is 12-45 mass %, inclusive, relative to the entire octenylsuccinic acid-treated starch mixture; the dextrose equivalent weight of the dextrin is 10 or more; and the content of the medium-chain fatty-acid triglyceride is 65-85 mass %, inclusive, relative to the entire powdered oil and/or fat.
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公开(公告)号：US10383838B2
公开(公告)日：2019-08-20
申请号：US15980405
申请日：2018-05-15
摘要： The concentrated liquid diet disclosed is a concentrated liquid diet having a total amount of a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms included as constitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquid diet, the concentrated liquid diet having in the total mass of the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms the rate of the medium-chain fatty acid having 10 carbon atoms being no less than 60% by mass, and the rate of the medium-chain fatty acid having 8 carbon atoms being no greater than 40% by mass.
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公开(公告)号：US20180161301A1
公开(公告)日：2018-06-14
申请号：US15892945
申请日：2018-02-09
CPC分类号： A61K31/23 , A23L33/12 , A23L33/30 , A23V2002/00 , A23V2200/30 , A23V2200/33
摘要： The concentrated liquid diet disclosed is a concentrated liquid diet having a total amount of a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms included as constitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquid diet, the concentrated liquid diet having in the total mass of the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms the rate of the medium-chain fatty acid having 10 carbon atoms being no less than 60% by mass, and the rate of the medium-chain fatty acid having 8 carbon atoms being no greater than 40% by mass.
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公开(公告)号：US09833007B2
公开(公告)日：2017-12-05
申请号：US15021373
申请日：2014-11-17
发明人： Tetsuo Takagi , Susumu Hikichi
CPC分类号： A23C11/103 , A23L11/00 , A23L11/05 , A23V2002/00 , A23V2250/1944
摘要： An object of the present invention is to provide: a soy milk having a pleasant flavor and suppressed soybean odor, raw smell, astringency, and so forth; and a method for producing the soy milk. Specifically, provided are: the soy milk; a soy-milk flavor improver containing, as an active ingredient, a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid; an improved soy milk containing a soy milk and the soy-milk flavor improver; and a food and a drink containing the improved soy milk. A method for producing the improved soy milk is also provided.
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公开(公告)号：US20170273333A1
公开(公告)日：2017-09-28
申请号：US15510819
申请日：2015-09-10
发明人： Kiyomi OONISHI , Yuuko TOYAMA , Noriko MURAYAMA
CPC分类号： A23G1/40 , A23G1/0006 , A23G1/32 , A23G1/36 , A23G1/46
摘要： The present invention is intended to provide chocolate being less susceptible to a change in process conditions and having remarkably excellent heat resistance and the method for manufacturing such chocolate. The present invention relates to chocolate having a sugar skeleton and containing the following (a) to (d): (a) 28 to 44 mass % of fats and oils; (b) 30 to 58 mass % of sucrose; (c) 1 to 20 mass % of lactose; and (d) 4 to 32 mass % of powdered milk.
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