公开(公告)号：US4971826A

公开(公告)日：1990-11-20

申请号：US300794

申请日：1989-01-23

申请人： Masaaki Kato ,  Katumi Shinohara ,  Hiromu Sugiyama

发明人： Masaaki Kato ,  Katumi Shinohara ,  Hiromu Sugiyama

IPC分类号： A21D2/32 ,  A21D2/16 ,  A21D2/30 ,  A23D7/00 ,  A23D7/01

CPC分类号： A21D2/30 ,  A23D7/011

摘要： A process for producing a rolled-in type emulsified fat and oil composition by emulsifying 2 to 20% by weight of protein, 30 to 75% by weight of fat and oil and 18 to 65% by weight of water into an oil-in-water type emulsion, which comprises adding 0.1 to 5% by weight, based on the fat and oil, of phospholipid which comprises mono acyl glycero phospholipid at least 40% by weight based on the total phospholipid and at least one emulsifier component to thereby provide the necessary oil-in-water type emulsion.

公开(公告)号：US4861610A

公开(公告)日：1989-08-29

申请号：US167357

申请日：1988-03-14

申请人： Masaaki Kato ,  Katumi Shinohara ,  Hiromu Sugiyama

发明人： Masaaki Kato ,  Katumi Shinohara ,  Hiromu Sugiyama

IPC分类号： A23C19/08 ,  A23C19/082 ,  A23C19/093 ,  A23D7/00 ,  A23D7/01 ,  B01F17/14

CPC分类号： A23D7/011 ,  A23C19/082 ,  A23C2250/052

摘要： An oil-in-water type emulsified fat composition which contains cheese and shows stable emulsification can be prepared by adding 0.1 to 5% by weight, based on the fat, of monoacyl glycero phospholipid(s) as at least an emulsifier component and 0.5 to 5% by weight, based on the cheese, of molten salt(s) in the emulsification of cheese, fat and water.