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公开(公告)号：US4883683A
公开(公告)日：1989-11-28
申请号：US285024
申请日：1988-12-16
申请人： Hiroyuki Sano , Masatoshi Kizaki , Yukiya Iwanaga
发明人： Hiroyuki Sano , Masatoshi Kizaki , Yukiya Iwanaga
IPC分类号： A23C19/093 , A23C20/00
CPC分类号： A23C20/005 , A23C19/093
摘要： A method for preparation of solid foodstuff comprises reacting an alkaline earth metal-type solidifying agent with an emulsion comprising soybean protein, a casein, oils and fats and water with heating. According to this method, mixing and emulsification of raw materials can be performed in a shortened period of time. In spite of agitation with heating, products free from sandy feeling or dryness and crumbling but having an excellent melt in the mouth can stably be obtained.
摘要翻译： 固体食品的制备方法包括使碱土金属型固化剂与包含大豆蛋白，酪蛋白，油和脂肪和水的乳液加热反应。 根据该方法，原料的混合和乳化可以在缩短的时间内进行。 尽管加热搅拌，但是可以稳定地获得没有沙质感或干燥和粉碎但在口中具有优异熔体的产品。
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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
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。
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公开(公告)号：US4784870A
公开(公告)日：1988-11-15
申请号：US581
申请日：1987-01-02
摘要： A process for preparing a paste product which comprises mixing a heat gellable protein paste with an acidic paste in a low degree of homogeneity and heating to gelatinize the resulting mixture. A mixing-molding apparatus used for the preparation of the paste product is also disclosed.
摘要翻译： 一种制备糊状产品的方法，其包括以低均匀性和加热方式将热胶凝蛋白糊与酸性糊状物混合以将所得混合物糊化。 还公开了用于制备糊产品的混合成型装置。
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公开(公告)号：US4708876A
公开(公告)日：1987-11-24
申请号：US854743
申请日：1986-04-22
申请人： Hitoshi Yokoyama , Yukiya Iwanaga
发明人： Hitoshi Yokoyama , Yukiya Iwanaga
CPC分类号： C12Y304/11011 , A23L27/25 , C12Y304/17001 , C12Y304/21004 , C12Y304/23004 , A23Y2220/49 , A23Y2240/75
摘要： A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.
摘要翻译： 公开了一种用于制备奶酪香精浓缩物的方法。 提供了含有作为必需构成脂肪酸的丁酸，蛋白质，乳酸菌同化糖和水的脂肪或油的乳液。 向乳液中加入脂解酶和蛋白水解酶和乳酸菌，然后将所得混合物老化一段足以产生所述风味浓缩物的时间。
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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
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。
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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
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。
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