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公开(公告)号：US4873194A
公开(公告)日：1989-10-10
申请号：US56409
申请日：1987-05-29
摘要： A process for preparing an enzyme preparation useful for interesterification in the presence of little water. The process comprises drying a hydrated substance having lipase-activity while contacting the substance with a fatty acid derivative.
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公开(公告)号：US4795569A
公开(公告)日：1989-01-03
申请号：US76548
申请日：1987-07-22
申请人： Kiyoyuki Higuchi , Hirokazu Maeda , Hiroshi Hidaka , Hiroshi Iwasa , Yoshitaka Ebihara , Kazuhito Asahara , Hayato Kubota
发明人： Kiyoyuki Higuchi , Hirokazu Maeda , Hiroshi Hidaka , Hiroshi Iwasa , Yoshitaka Ebihara , Kazuhito Asahara , Hayato Kubota
CPC分类号： C11B7/0075
摘要： A method for dry fractionation of a fatty material which comprises cooling the fatty material and then fractionating the material into a solid fraction and a liquid fraction, said cooling being carried out by introducing the fatty material in a fluid state into a filter chamber of a filter apparatus having pressing function and maintaining the fat material therein at a crystal deposition temperature until a predetermined amount of crystals are formed, and said fractionation being carried out by pressing the filter chamber to fractionate the fat material into the solid fraction and the liquid fraction.
摘要翻译： 一种脂肪材料的干馏分离方法，包括冷却脂肪材料，然后将材料分馏成固体馏分和液体馏分，所述冷却通过将脂肪物质以流体状态引入过滤器的过滤室中来进行 具有按压功能的装置，并且在晶体沉积温度下保持其中的脂肪材料，直到形成预定量的晶体，并且通过按压过滤室将脂肪材料分馏成固体部分和液体部分来进行分馏。
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公开(公告)号：US5286515A
公开(公告)日：1994-02-15
申请号：US847365
申请日：1992-03-04
摘要： There is disclosed a chocolate containing disaturated monolinoleate and non-tempering type hard butter as its oil ingredients. A process for producing a rolled chocolate by rolling-up a chocolate containing disaturated monolinoleate and non-tempering type hard butter as its oil ingredients is also disclosed.
摘要翻译： 公开了含有不饱和单烯酸酯和非回火型硬脂肪作为其油成分的巧克力。 还公开了通过卷起含有饱和单烯酸酯和非回火型硬质黄油作为其油成分的巧克力来生产滚动巧克力的方法。
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公开(公告)号：US5271950A
公开(公告)日：1993-12-21
申请号：US847364
申请日：1992-03-04
申请人： Kotaro Yamaguchi , Tsugio Nishimoto , Yoshitaka Ebihara , Hidenobu Matsunami , Shohei Fujita , Aki Kakurai
发明人： Kotaro Yamaguchi , Tsugio Nishimoto , Yoshitaka Ebihara , Hidenobu Matsunami , Shohei Fujita , Aki Kakurai
摘要： There is disclosed a chocolate containing as its oil ingredients 10-85 wt % of di-saturated mono-unsaturated glycerides (S.sub.2 U) and 15-90 wt % of di-unsaturated mono-saturated glycerides (SU.sub.2) plus tri-unsaturated glycerides (U.sub.3), at least 35 wt % of the di-saturated mono-unsaturated glycerides (S.sub.2 U) being di-saturated mono-linoleate (S.sub.2 L). Chocolate-utilizing food containing this chocolate such as in frozen desserts and the like are also disclosed.
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公开(公告)号：US5243059A
公开(公告)日：1993-09-07
申请号：US785757
申请日：1991-10-31
IPC分类号： C11B3/10
CPC分类号： C11B3/10
摘要： There is disclosed a process for preparing refined palm oil by treating a fat or oil containing palm oil as a main ingredient with an activated clay having 250 to 350 m.sup.2 /g of a specific surface area and containing 0 to 3% by weight of ferric oxide and 70 to 90% by weight of silicon oxide. According to the process of the present invention, refined palm oil which hardly causes browning even upon heating and color reversion can be obtained.
摘要翻译： 公开了一种通过用含有250-350m 2 / g比表面积的活性粘土和含有0-3％（重量）氧化铁的活性粘土来处理含有棕榈油的脂肪或油作为主要成分的精制棕榈油的方法， 和70〜90重量％的氧化硅。 根据本发明的方法，可以获得即使在加热和颜色反转也难以引起褐变的精制棕榈油。
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公开(公告)号：US4882192A
公开(公告)日：1989-11-21
申请号：US176181
申请日：1988-03-31
申请人： Hirokazu Maeda , Mayumi Yamaguchi , Tetsuya Uchiyama , Hideki Baba , Hidenobu Matsunami , Yoshitaka Ebihara , Junji Kanegae
发明人： Hirokazu Maeda , Mayumi Yamaguchi , Tetsuya Uchiyama , Hideki Baba , Hidenobu Matsunami , Yoshitaka Ebihara , Junji Kanegae
摘要： A hard butter composition suitable for the production of solid chocolate having soft mouth feel at the beginning of mastication and sharp melting in the mouth, while it can provide sufficient shape retention at an ordinary temperature. The hard butter composition comprises at least 85% by weight of a triglyceride component mainly composed of triglycerides having one unsaturated bond in one molecule and triglycerides having at least three unsaturated bonds in one molecule, and at most 15% by weight of a nontriglyceride component based on the total weight of said composition. SFI of the composition is at most 65% at 5.degree. C., 20 to 55% at 30.degree. C., 2 to 35% at 35.degree. C., at most 3% at 40.degree. C., and difference between SFI at 5.degree. C. and that of 25.degree. C. being at most 15%.
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7.发明授权公开(公告)号：US06497914B1
公开(公告)日：2002-12-24
申请号：US08193028
申请日：1994-02-03
申请人： Hiroshi Hidaka , Masaaki Miyabe , Naomi Iwai , Yoshitaka Ebihara , Tugio Izumi
发明人： Hiroshi Hidaka , Masaaki Miyabe , Naomi Iwai , Yoshitaka Ebihara , Tugio Izumi
IPC分类号： A23C1104
摘要： There is provided a low oil cream composition which does not require a large amount of any particular emulsifying agent but has good physical properties after the whipping as well as good flavor and melting property in the mouth, even a low oily ingredient content such as not greater than 40%, and also provides is an oil-and-fat feedstock for production of the cream composition. The oil-and-fat feedstock for production of the cream composition is obtained by formulating not less than 30% of SUS-type triglycerides and 5 to 60% of a lauric-type oil-and-fat ingredient. A low-oil cream composition can be produced by the feedstock alone or, by further adding a cream containing milk fat to the cream. Then, it is possible to provide a low-oil cream composition having flavor and body comparable with fresh cream and to provide a process for production thereof.
摘要翻译： 提供了一种低油乳霜组合物，其不需要大量的任何特定的乳化剂，但在搅打后具有良好的物理性能以及口中良好的风味和熔融性，甚至低油性成分含量，例如不大 40％以上，并且还提供了用于生产奶油组合物的油脂原料。用于生产奶油组合物的油脂原料通过配制不少于30％的SUS型甘油三酯和 5至60％的月桂酸型油脂成分。 可以单独使用原料或通过进一步向奶油中加入含有乳脂的奶油来生产低油乳油组合物。 然后，可以提供具有与新鲜奶油相当的风味和身体的低油乳油组合物，并提供其生产方法。
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8.发明授权Process of making a hard butter composition containing an anti-blooming agent 失效制备含有抗起霜剂的硬质黄油组合物的方法
公开(公告)号：US5424090A
公开(公告)日：1995-06-13
申请号：US257491
申请日：1994-06-09
CPC分类号： A23G1/36 , A23G1/38 , A23G1/56 , A23G2200/08
摘要： An anti-blooming agent which comprises not less than 20% by weight of mono-U-di-S glycerides (SSU) wherein U is a fatty acid residue having a melting point as the corresponding free fatty acid of not higher than 40.degree. C. and bonded to the 1- or 3-position of the glyceride, and S is a saturated fatty acid residue having a melting point of not lower than 45.degree. C. and bonded to the remaining positions, and not less than 75% by weight of all S in said SSU being stearic acid residue or palmitic acid residue. The production of hard butter and a hard butter product such as chocolate using the anti-blooming agent is also disclosed.
摘要翻译： 一种抗起霜剂，其包含不少于20重量％的单U-二-S-甘油酯（SSU），其中U是具有不高于40℃的相应游离脂肪酸的熔点的脂肪酸残基 并与甘油酯的1-或3-位键合，S为熔点不低于45℃的饱和脂肪酸残基，并与其余位置结合，不小于75重量％ 所述SSU中的所有S是硬脂酸残基或棕榈酸残基。 还公开了使用防起霜剂生产硬脂肪和硬脂肪产品如巧克力。
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9.发明授权Process for producing hard fats using 1,3-specific lipase and mixture of palmitic, lauric and behemic acids 失效使用1,3-特异性脂肪酶和棕榈酸，月桂酸和淡氨酸的混合物生产硬脂肪的方法
公开(公告)号：US5304477A
公开(公告)日：1994-04-19
申请号：US907850
申请日：1992-07-02
申请人： Atsushi Nagoh , Masaaki Miyabe , Yoshitaka Ebihara
发明人： Atsushi Nagoh , Masaaki Miyabe , Yoshitaka Ebihara
CPC分类号： A23D9/00 , A23D7/0056 , C11C3/08 , C11C3/10
摘要： A process for producing hard fats is disclosed. The process involves reacting a 1,3-specific lipase with a mixture of 23-48% palmitic acid, 6-25% lauric acid and 0.5-5% behenic acid or its ester with a monohydric or polyhydric alcohol. The palmitic acids include: palm oil, fractionated palm oil and hardened palm oil. The lauric acids include: palm kernel oil, coconut oil, babassu oil and fractioned oil and hardened oil obtained from the palm kernel, coconut or babassu oil. The lipase is preferrably obtained from Rhizopus, Aspergillus, Mucor, pancreas and rice bran.
摘要翻译： 公开了生产硬脂肪的方法。 该方法包括使1,3-特异性脂肪酶与23-48％棕榈酸，6-25％月桂酸和0.5-5％山嵛酸或其酯与一元醇或多元醇的混合物反应。 棕榈酸包括：棕榈油，分馏棕榈油和硬化棕榈油。 月桂酸包括：棕榈仁油，椰子油，巴巴苏油和分馏油以及从棕榈仁，椰子油或巴巴苏油获得的硬化油。 脂肪酶优选从根霉，曲霉菌，毛霉菌，胰腺和米糠获得。
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