公开(公告)号：US4735900A

公开(公告)日：1988-04-05

申请号：US808409

申请日：1985-12-12

申请人： Kouichi Urata ,  Yoshitaka Hirota ,  Hideki Yokomichi ,  Yoshiharu Kawahara

发明人： Kouichi Urata ,  Yoshitaka Hirota ,  Hideki Yokomichi ,  Yoshiharu Kawahara

IPC分类号： C12N9/20 ,  C12P7/64

CPC分类号： C12P7/6454 ,  C12N9/20

摘要： The interesterification between an oil or fat and a fatty acid or between an oil or fat and another is improved by use of a lipase preparation in which lipase has been activated by water or a lower, dihydric or trihydric alcohol.

摘要翻译： 通过使用其中脂肪酶已被水或低级，二元或三元醇活化的脂肪酶制剂，油或脂肪与脂肪酸之间或油脂之间的酯交换得到改善。

公开(公告)号：US5128251A

公开(公告)日：1992-07-07

申请号：US685158

申请日：1991-04-12

申请人： Hideki Yokomichi ,  Takeshi Yasumasu ,  Kazuhiro Nakamura ,  Yoshiharu Kawahara

发明人： Hideki Yokomichi ,  Takeshi Yasumasu ,  Kazuhiro Nakamura ,  Yoshiharu Kawahara

IPC分类号： C12N11/08 ,  C12N11/14 ,  C12P7/62 ,  C12P7/64

CPC分类号： C12P7/6436 ,  C12N11/08 ,  C12N11/14 ,  C12P7/62 ,  C12P7/6454 ,  Y10S435/939

摘要： An immobilized lipolytic enzyme for esterification and interesterification of fats and oils is prepared by adsorbing a fatty acid or a derivative thereof onto an insoluble carrier and then adsorbing a lipolytic enzyme onto the carrier in an aqueous medium. The resultant immobilized lipolytic enzyme can be dried to a water content of 2 wt. % or less. Preferably, the carrier is a phenol/formaldehyde resin, the lipolytic enzyme is from Rhizopus japonicus and the fatty acid is linoleic acid, lauric acid, stearic acid, ricinoleic acid or isostearic acid. A reaction column can be charged with the dried immobilized lipolytic enzyme and reaction continuously carried out without the use of a solvent. Preferably, starting materials have a water content of 0.01 to 0.2 wt. % and residence time in the column is 2 hours or shorter.

摘要翻译： 通过将脂肪酸或其衍生物吸附到不溶性载体上，然后在水性介质中将脂肪分解酶吸附到载体上来制备脂肪和油的酯化和酯交换的固定化的脂肪分解酶。 所得固定化的脂肪分解酶可以干燥至含水量为2重量％ ％ 或更少。 优选地，载体是苯酚/甲醛树脂，脂肪分解酶来自日本根瘤菌，脂肪酸是亚油酸，月桂酸，硬脂酸，蓖麻油酸或异硬脂酸。 可以将反应柱装入干燥的固定化的脂肪分解酶，并在不使用溶剂的情况下连续进行反应。 优选地，原料的水含量为0.01〜0.2重量％。 ％和停留时间为2小时或更短。

公开(公告)号：US5362892A

公开(公告)日：1994-11-08

申请号：US196992

申请日：1994-01-26

申请人： Tomoshige Umeda ,  Hideki Yokomichi ,  Hideki Mori ,  Takuji Yasukawa ,  Yoshihisa Katsuragi ,  Yuki Mitsui ,  Yasuhiro Miura

发明人： Tomoshige Umeda ,  Hideki Yokomichi ,  Hideki Mori ,  Takuji Yasukawa ,  Yoshihisa Katsuragi ,  Yuki Mitsui ,  Yasuhiro Miura

IPC分类号： A23D9/013 ,  A23J7/00 ,  C07F9/10 ,  C09F9/02

CPC分类号： C07F9/103 ,  A23D9/013 ,  A23J7/00

摘要： A phospholipid composition which satisfies the following requirements (i) and (ii):(i) a weight ratio of a nitrogen-containing phospholipid to the sum of a phospholipid, a glycolipid and a sterol derivative of less than 0.5; and(ii) a ratio of an area of a high-polar substance on a silica gel thin-layer chromatogram to the sum of areas of a phospholipid, a glycolipid and a sterol derivative on a silica gel thin-layer chromatogram of less than 500 area/.mu.g. A fat and oil composition containing from 0.001 to 30% by weight of the phospholipid composition is also disclosed. The present invention enables the blending of phospholipids with a frying oil, which has been considered difficult since it causes heat coloration. Thus a fat and oil composition, which is excellent in mold-release characteristics during cooking, has a good smell during heating, suffers from no coloration of oil after heating and shows a good flavor, can be obtained. A process for producing phosphatidic acids and lysophosphatidic acids is further disclosed.

摘要翻译： 一种满足以下要求（i）和（ii）的磷脂组合物：（i）含氮磷脂与磷脂，糖脂和固醇衍生物之和的重量比小于0.5; 和（ii）硅胶薄层色谱上的高极性物质的面积与磷脂，糖脂和固醇衍生物的面积之比在小于500的硅胶薄层色谱上 面积/亩 还公开了含有0.001至30重量％磷脂组合物的油脂组合物。 本发明能够将磷脂与油炸油混合，这是因为它引起热着色而被认为是困难的。 因此，在烹调时具有优异的脱模特性的油脂组合物在加热时具有良好的气味，加热后不会着色油，显示出良好的风味。 进一步公开了生产磷脂酸和溶血磷脂酸的方法。

公开(公告)号：US5514405A

公开(公告)日：1996-05-07

申请号：US530015

申请日：1995-09-19

申请人： Hideki Yokomichi ,  Yuji Okauchi ,  Takeshi Oka ,  Koichi Okisaka ,  Hirokazu Kokumai ,  Shin Koike ,  Kenta Mori ,  Mika Tabeta

发明人： Hideki Yokomichi ,  Yuji Okauchi ,  Takeshi Oka ,  Koichi Okisaka ,  Hirokazu Kokumai ,  Shin Koike ,  Kenta Mori ,  Mika Tabeta

IPC分类号： A23D9/00 ,  A23D9/013 ,  C11B5/00 ,  C11C3/00 ,  C11C3/02 ,  A23D7/005

CPC分类号： A23D9/013 ,  C11C3/003 ,  C11C3/02 ,  C12Y301/01003 ,  Y10S426/804

摘要： A frying oil or fat composition employable for producing fried foodstuffs having satisfactory crisp and well acceptable moderate oily or fatty taste comprises not more than 4.0 weight % of an emulsifier dissolved in an oil or a fat. The emulsifier should be chosen to make the oil or fat composition show an interfacial tension of not more than 7 mN/m at 80.degree. C., 3 sec. after the time when the oil or fat composition is mixed with water to form an interface between a phase of the oil or fat and an aqueous phase. A frying oil or fat composition containing a sugar fatty acid ester of a specifically selected composition, or a combination of a sugar fatty acid ester and a polyglycerol fatty acid ester and/or a diglyceride is also employable for the same purpose.

摘要翻译： 可用于生产具有令人满意的酥脆和良好可接受的中等油性或脂肪味的油炸食品的煎炸油或脂肪组合物包含溶解在油或脂肪中的不超过4.0重量％的乳化剂。 应选择乳化剂以使油或脂肪组合物在80℃，3秒时显示出不超过7mN / m的界面张力。 在油或脂肪组合物与水混合以形成油或脂肪相与水相之间的界面的时间之后。 含有特定组成的糖脂肪酸酯或糖脂肪酸酯和聚甘油脂肪酸酯和/或甘油二酯的组合的煎炸油或脂肪组合物也可用于相同的目的。