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

IPC分类号： A23G1/00 ,  A23G1/36 ,  A23G1/38 ,  A23G1/56 ,  C11B3/00 ,  A23D5/02

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℃。

公开(公告)号：US4199611A

公开(公告)日：1980-04-22

申请号：US938713

申请日：1978-08-30

申请人： Yasuo Toyoshima ,  Tadasu Ito ,  Shouji Maruzeni ,  Nozomi Yasuda ,  Kimio Terada

发明人： Yasuo Toyoshima ,  Tadasu Ito ,  Shouji Maruzeni ,  Nozomi Yasuda ,  Kimio Terada

IPC分类号： A23D9/00 ,  A23G1/00 ,  A23G1/38 ,  A23G1/56 ,  A23D5/00

CPC分类号： A23G1/38 ,  A23D9/00 ,  A23G1/56 ,  A23G2200/08

摘要： A cacao butter substitute comprising a triglyceride composition wherein the saturated fatty acid radicals comprise substantially palmitic acid radical, stearic acid radical and arachidic acid radical and the molar proportion of the arachidic acid radical to the total saturated fatty acid radicals is 4 to 15 molar % and that of the palmitic acid radicals is 10 to 65 molar % and that of the stearic acid radicals is 20 to 86 molar %; the unsaturated fatty acid radicals comprise substantially oleic acid radical and linoleic acid radical and the molar proportion of linoleic acid radical to the total unsaturated fatty acid radicals is less than 20 molar %; and the proportions of the glycerides are as follows, based on the total triglyceride components: 1 to 5 molar % of trisaturated triglycerides, 50 to 80 molar % of .beta.-unsaturated-.alpha.,.alpha.'-disaturated triglycerides, less than 5 molar % of .alpha.- or .alpha.'-unsaturated-disaturated triglycerides, 15 to 50 molar % .alpha.- or .alpha.'-saturated-diunsaturated triglycerides, less than 5 molar % .beta.-saturated-diunsaturated triglycerides and less than 6 molar % triunsaturated triglycerides.

摘要翻译： 包含甘油三酯组合物的可可脂替代物，其中饱和脂肪酸基团包含基本上为棕榈酸基团，硬脂酸基团和花生酸基团，花生酸基团与总饱和脂肪酸基团的摩尔比例为4至15摩尔％，并且 棕榈酸根的摩尔数为10〜65摩尔％，硬脂酸基为20〜86摩尔％。 不饱和脂肪酸基团基本上包含油酸基和亚油酸基团，亚油酸基团与总不饱和脂肪酸基团的摩尔比例小于20摩尔％。 并且甘油酯的比例如下，基于总甘油三酯成分：1至5摩尔％的三饱和甘油三酯，50至80摩尔％的β-不饱和α，α' - 不饱和甘油三酸酯，小于5摩尔％ α或α'不饱和的饱和甘油三酸酯，15至50摩尔％的α-或α'饱和二不饱和甘油三酸酯，小于5摩尔％的β-饱和二不饱和甘油三酸酯和小于6摩尔％的三不饱和甘油三酸酯。

公开(公告)号：US3939290A

公开(公告)日：1976-02-17

申请号：US380734

申请日：1973-07-19

申请人： Kimio Terada ,  Satoshi Fujita ,  Shigeru Oinuma ,  Hiroshige Kohno

发明人： Kimio Terada ,  Satoshi Fujita ,  Shigeru Oinuma ,  Hiroshige Kohno

IPC分类号： B01J13/00 ,  A23D7/01 ,  A23D7/015 ,  A23D7/02 ,  B01F17/00 ,  A23D3/00

CPC分类号： B01F17/0092 ,  A23D7/013 ,  A23D7/015

摘要： This invention relates to an edible emulsion which is stable during storage and carriage and the phases of which are reversed by mechanical working to form an oil-in-water type emulsion, containing a polyhydric alcohol fatty acid ester having a substantial proportion of a polyhydric alcohol fatty acid ester in an amount of about 0.25 - 2.5% by weight of said emulsion and a sucrose fatty acid ester having an HLB value of at least 10 in an amount of about 0.5 - 5% by weight of said emulsion.

摘要翻译： 本发明涉及一种在储存和运输过程中稳定的可食用乳液，其相位通过机械加工反转以形成水包油型乳液，其含有相当比例的多元醇的多元醇脂肪酸酯 脂肪酸酯的量为所述乳液重量的约0.25-2.5％，HLB值至少为10的蔗糖脂肪酸酯的量为所述乳液的约0.5-5重量％。

公开(公告)号：US4637937A

公开(公告)日：1987-01-20

申请号：US633242

申请日：1984-07-23

申请人： Kimio Terada ,  Michio Mori ,  Yoichi Goto ,  Takashi Nakazawa ,  Kunio Muto ,  Shozo Usami

发明人： Kimio Terada ,  Michio Mori ,  Yoichi Goto ,  Takashi Nakazawa ,  Kunio Muto ,  Shozo Usami

IPC分类号： A23D7/00 ,  A23G1/00 ,  A23G1/52 ,  A23G1/56 ,  A23L1/00 ,  A23L1/19 ,  A23D5/02

CPC分类号： A23G1/52 ,  A23D7/003 ,  A23G1/56 ,  A23L9/22 ,  A23P30/40 ,  A23G2200/08

摘要： A bacteria-free foamable oil-in-water emulsion including chocolate is prepared by forming an emulsion containing (1) 5-35 wt % of oil, (2) 3-30 wt % of chocolate component, (3) 10-30 wt % of sugar component, (4) 0.5-4 wt % of sodium caseinate, (5) 0.02-0.1 wt % of phosphoric acid salt, (6) 0.05-3 wt % of stabilizer, (7) 2-6 wt % of defatted milk solid, (8) 3-10 wt % of emulsifier based on the oil and (9) 40-60 wt % of all solid components in the emulsion and by sterilizing the said emulsion by heating at ultra high temperature. The bacteria-free foamable oil-in-water emulsion including chocolate has long time stability and high foamability, and it meets the current demand for baking or confectionary products having softness and wetness.

摘要翻译： 通过形成含有（1）5-35重量％的油，（2）3-30重量％的巧克力组分，（3）10-30重量％的油的乳液制备包含巧克力的无细菌可发泡水包油乳液 糖成分的％，（4）0.5-4重量％的酪蛋白酸钠，（5）0.02-0.1重量％的磷酸盐，（6）0.05-3重量％的稳定剂，（7）2-6重量％ 脱脂乳固体，（8）基于油的3-10重量％的乳化剂和（9）乳液中所有固体成分的40-60重量％，并通过在超高温下加热灭菌所述乳液。 包括巧克力在内的无菌泡沫水包油乳液具有长时间的稳定性和高发泡性，并且满足目前对具有柔软度和湿度的烘烤或糖果产品的需求。