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公开(公告)号：US4844940A
公开(公告)日：1989-07-04
申请号：US95564
申请日：1987-09-10
摘要： The hard butter of the present invention comprises a fat which is obtained from the pericarp of the Chinese tallow tree by extraction optionally followed by fractionation and has a solid fat content of 80% or more, 60% or more and 0.5% or less at 20.degree. C., 30.degree. C. and 40.degree. C., respectively. And the other hard butter of the present invention comprises 5 to 95% of the pericarp oil as defined above and 95 to 5% by weight of one or more fats selected from among, for example, sal fat, fractionated sal fat, fractionated shea fat, kokum fat, mango kernel fat, fractionated mango kernel fat and illipe fat.
摘要翻译： 本发明的硬脂肪包含通过提取任选地进行分级分离从中国动物油的果皮获得的脂肪，并且在20℃下具有80％以上，60％以上且0.5％以下的固体脂肪含量 ℃，30℃，40℃。 而本发明的另一个硬脂肪包含5-95％如上定义的果皮油和95-5重量％的一种或多种脂肪，其选自例如，脂肪，分馏的脂肪，分馏的牛油脂 ，kokum脂肪，芒果仁脂肪，分散的芒果仁脂肪和油脂脂肪。
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公开(公告)号：US4847105A
公开(公告)日：1989-07-11
申请号：US18607
申请日：1987-02-25
申请人： Hideo Yokobori , Kazuo Itagaki , Shouji Maruzeni , Nozomi Yasuda
发明人： Hideo Yokobori , Kazuo Itagaki , Shouji Maruzeni , Nozomi Yasuda
CPC分类号： A23G1/36 , A23G1/56 , A23G2200/08
摘要： A hard butter of the present invention is obtained by adding 0.05 to 20% by weight of polyglycerol fatty acid ester(s), which is prepared by binding four or more moles in average of fatty acid(s) to polyglycerol(s) having five or more in average of hydroxyl groups, to a hard butter. With the use of the hard butter of the present invention, the anti-blooming properties of a chocolate are enhanced with little limitation on the composition of the same. In particular, chocolates containing trans and lauric hard butters can be more freely compounded thereby than in the case of conventional ones.
摘要翻译： 通过加入0.05至20重量％的聚甘油脂肪酸酯获得本发明的硬脂奶油，所述聚甘油脂肪酸酯通过将平均脂肪酸的四摩尔或更多摩尔与具有五个脂肪酸的聚甘油结合而制备 或更多的羟基的平均值。 通过使用本发明的硬质奶油，巧克力的防起霜性能得到增强，同时对其组成几乎没有限制。 特别地，含有反式和月桂酸硬丁酸酯的巧克力可以比常规的巧克力更合适。
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公开(公告)号：US4157405A
公开(公告)日：1979-06-05
申请号：US811851
申请日：1977-06-30
申请人： Nozomi Yasuda , Kimio Terada , Kazuo Itagaki , Yasuo Toyoshima , Shouji Maruzeni , Tadasu Itoh , Hideo Yokobori , Susumu Satoh
发明人： Nozomi Yasuda , Kimio Terada , Kazuo Itagaki , Yasuo Toyoshima , Shouji Maruzeni , Tadasu Itoh , Hideo Yokobori , Susumu Satoh
CPC分类号： A23G1/36 , A23G1/38 , A23G1/56 , C11B3/001 , A23G2200/08
摘要： A cocoa butter substitute comprises sal fat obtained by extracting the fat from the seeds of Shorea robusta and then refining the resulting product. The cocoa butter substitute has a hydroxy value of not more than 16, a solid fat index of not less than 48 at 30.degree. C., a cooling time, at which the maximum point appears in the cooling curve, of not longer than 120 mins. and the maximum point temperature of not less than 17.degree. C.
摘要翻译： 可可脂替代物包括通过从Shorea robusta的种子中提取脂肪获得的sal脂肪，然后精制所得产物。 可可脂代用品的羟值不大于16，30℃时固体脂肪指数不低于48，冷却曲线中出现最大值的冷却时间不超过120分钟 。 最高点温度不低于17℃。
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公开(公告)号：US5409728A
公开(公告)日：1995-04-25
申请号：US51989
申请日：1993-02-11
申请人： Kazuo Itagaki , Toshiyuki Hirokawa
发明人： Kazuo Itagaki , Toshiyuki Hirokawa
CPC分类号： A23D9/00 , A23G3/346 , A23G2200/08
摘要： The confectionary fat composition according to the present invention comprises from 20 to 80% by weight of deodorized cocoa butter and from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower. The method for producing the confectionary fat composition according to the present invention comprises melt-mixing from 20 to 80% by weight of deodorized cocoa butter with from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower and then rapidly cooling and kneading the obtained mixture.
摘要翻译： 根据本发明的糖食脂肪组合物包含20至80重量％的除臭可可脂和20至80重量％的熔点为45℃或更低的硬化脂肪。 根据本发明的生产糖果脂肪组合物的方法包括将20至80重量％的除臭可可脂与20至80重量％的熔点为45℃的硬化脂肪熔融混合 或更低，然后快速冷却和捏合所得混合物。
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公开(公告)号：US5135769A
公开(公告)日：1992-08-04
申请号：US679242
申请日：1991-04-02
申请人： Kazuo Itagaki , Masatoshi Wada
发明人： Kazuo Itagaki , Masatoshi Wada
CPC分类号： A23G1/36 , A23D9/00 , A23G1/38 , A23G1/56 , A23G2200/08
摘要： A fat and oil composition which is suitably used in chocolates and comprises from 10 to 90% by weight of the following fat and oil (A) and from 90 to 10% by weight of the following fat and oil (B):fat and oil (A): a fat and oil substantially comprising 2-unsaturated-1-3-glyceride(s) as the main component and having an iodine value of from 25 to 50; andfat and oil (B): a fat and oil containing from 30 to 85% by weight of triglycerides, wherein the total carbon atom number of the constituting fatty acids is from 24 to 46 and the ratio of the C.sub.32 content to the C.sub.42 content ranges from 0.01 to 0.7 (wherein C.sub.32, C.sub.40 and C.sub.42 respectively refer to triglycerides of the total carbon atom numbers of the constituting fatty acids of 32, 40 and 42).
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