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：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：US4219584A

公开(公告)日：1980-08-26

申请号：US939797

申请日：1978-09-05

申请人： Hiroyuki Mori ,  Yukiya Iwanaga ,  Kazuo Akamatsu ,  Hayato Kubota

发明人： Hiroyuki Mori ,  Yukiya Iwanaga ,  Kazuo Akamatsu ,  Hayato Kubota

IPC分类号： A23D9/00 ,  A23G1/00 ,  A23G1/36 ,  A23G1/38 ,  A23D5/00

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

摘要： A hard butter composition useful as a cacoa butter substitute comprising an intermediate fraction of palm oil and a solid fat fraction of shea fat, the total content of 2-oleo-1,3-distearin and 2-oleo-palmito-stearin in said shea fat fraction being lower than 80% by weight, wherein an intermediate fraction of palm oil having a slip melting point of 29.0.degree.-32.5.degree. C. and a clear point of not more than 34.degree. C. is utilized, whereby the shea fat fraction is not required to be specifically purified.

摘要翻译： 可用作包括棕榈油的中间部分的棕榈油黄油替代品的硬黄油组合物，以及所述剪切板中的2-油烯-1,3-二硬脂酸酯和2-油醇 - 棕榈醇 - 硬脂精的总含量 脂肪馏分低于80重量％，其中使用具有滑移熔点为29.0-32.5℃和澄清点不超过34℃的棕榈油的中间馏分，由此得到牛油脂分数 不需要特别纯化。

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

IPC分类号： C11B7/00 ,  E01D17/00

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。

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：US4229483A

公开(公告)日：1980-10-21

申请号：US969261

申请日：1978-12-14

申请人： Maremi Oura ,  Haruo Tsumura ,  Hayato Kubota

发明人： Maremi Oura ,  Haruo Tsumura ,  Hayato Kubota

IPC分类号： A23L1/27 ,  A23L1/275

CPC分类号： A23L5/43

摘要： A brown coloring matter for foods essentially consisting of fine shea nut meal, preferably that obtained by washing with water, treating with an alcohol solution, heating per se, heating in the presence of an acid or an alkali, heating in the presence of an amino acid and a reducing sugar, or a combination of two or more of these treatments so as to reduce or remove the unpleasant smell and taste thereof, and a method for coloring foods by using the coloring matter.

摘要翻译： 一种用于食品的褐色色素，其基本上由精细的牛油果仁粉末组成，优选通过用水洗涤，用醇溶液处理，本身加热，在酸或碱的存在下加热，在氨基 酸和还原糖，或两种或更多种这些处理的组合，以减少或消除令人不愉快的气味和味道，以及通过使用着色剂使食物着色的方法。

公开(公告)号：US4560560A

公开(公告)日：1985-12-24

申请号：US627505

申请日：1984-07-09

申请人： Hiroki Narimatsu ,  Kenshi Sakamoto ,  Tomoko Edayoshi ,  Hayato Kubota

发明人： Hiroki Narimatsu ,  Kenshi Sakamoto ,  Tomoko Edayoshi ,  Hayato Kubota

IPC分类号： A23C19/055 ,  A23C19/02

CPC分类号： A23C19/055

摘要： A method of making cheese-like food by mixing a proteinaceous component and a fat or oil component, curdling the resulting mixture with a microorganism and/or an enzyme to form a curd, cooking the curd to separate the whey, draining the whey, adding salt, and then working up the resulting material without or with a ripening step for a short period of time is disclosed. The improvement resides in using a fat or oil component selected from the group consisting of rapeseed oil; a mixture of rapeseed oil in combination with one or more oils such as laurin fats or oils and other edible oils such as soybean oil; a mixture of rapeseed oil and said other edible oil, or a mixture of said laurin fat or oil and said other edible oil; said fat or oil having a solid fat index determined by a pulse nuclear magnetic resonance method of 20 to 55 at 10.degree. C., 10 to 45 at 20.degree. C., 25 or less at 30.degree. C. and 10 or less at 35.degree. C.

摘要翻译： 通过混合蛋白质组分和脂肪或油组分制备干酪样食物的方法，将所得混合物与微生物和/或酶凝结以形成凝乳，烹饪凝乳以分离乳清，排出乳清，加入 盐，然后在短时间内加工所得到的材料而不用成熟步骤或熟化步骤。 改进在于使用选自以下的脂肪或油成分：菜籽油; 一种菜籽油与一种或多种油如月桂脂肪或油和其它食用油如大豆油的混合物; 菜籽油和所述其他食用油的混合物，或所述月桂脂肪或油与所述其他食用油的混合物; 所述脂肪或油具有通过脉冲核磁共振法在10℃下20至55℃，20℃至10℃，30℃或更低，30℃和10℃或更低温度下测定的固体脂肪指数。 C。