公开(公告)号：US20110111112A1

公开(公告)日：2011-05-12

申请号：US12448622

申请日：2007-12-21

申请人： Ryuuji Noda ,  Seiji Sekine ,  Chika Ogasawara ,  Hiroyuki Takeuchi ,  Junichi Ikuina ,  Takashi Toyoshima

发明人： Ryuuji Noda ,  Seiji Sekine ,  Chika Ogasawara ,  Hiroyuki Takeuchi ,  Junichi Ikuina ,  Takashi Toyoshima

IPC分类号： A23D9/00 ,  A23L2/52 ,  A23L1/30

CPC分类号： A61K36/00 ,  A23D9/00 ,  A23K20/158 ,  A23L2/52 ,  A23L27/60 ,  A23L33/115 ,  A23L33/12 ,  A23V2002/00 ,  A61K36/48 ,  A61K36/535 ,  A61K36/88 ,  A61K36/899 ,  A23V2200/326 ,  A23V2250/1874

摘要： Disclosed is an oil-and-fat composition having a high α-linolenic acid content, a hypertension-ameliorating effect, a good flavor, and good storage stability. Also disclosed is a food or beverage containing the oil-and-fat composition. The oil-and-fat composition comprises at least one plant oil A selected from flax oil, perilla oil and perilla seed oil, rice oil, and at least one plant oil B selected from rape seed oil, soybean oil and corn oil at a ratio among the plant oil A, rice oil and the plant oil B [i.e., a (plant oil A)/(rice oil)/(plant oil B) ratio] of 20-35/15-25/40-65 by mass, wherein the α-linolenic acid content in the constituent fatty acids contained in the oil-and-fat composition is 15 to 30 mass %.

摘要翻译： 公开了具有高α-亚麻酸含量，高血压改善效果，良好的风味和良好的储存稳定性的油脂组合物。 还公开了含有油脂组合物的食品或饮料。 油脂组合物包含至少一种选自亚麻油，紫苏油和紫苏籽油，米油和至少一种选自油菜籽油，大豆油和玉米油的植物油B的植物油A，其比例 植物油A，米油和植物油B（即植物油A）/（米油）/（植物油B）的比例为20-35 / 15-25 / 40-65质量％ 其中所述油脂组合物中所含的构成脂肪酸中的α-亚麻酸含量为15〜30质量％。

公开(公告)号：US20060110522A1

公开(公告)日：2006-05-25

申请号：US11320636

申请日：2005-12-30

申请人： Shinji Seki ,  Ichirou Hidaka ,  Shin Arimoto ,  Hisako Yoshino ,  Junichi Ikuina

发明人： Shinji Seki ,  Ichirou Hidaka ,  Shin Arimoto ,  Hisako Yoshino ,  Junichi Ikuina

IPC分类号： A23D9/00

CPC分类号： A23D9/007 ,  A21D2/14 ,  A21D2/16 ,  A23D7/0053 ,  A23D7/0056 ,  A23L33/11 ,  A23L33/12 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/2136 ,  A23V2250/1874 ,  A23V2250/712

摘要： An edible fat/oil composition containing a plant sterol, which permits suppressing the deposition of the plant sterol during, for example, the storage and which produces the effect of, for example, inhibiting the absorption of cholesterol, contains an edible fat/oil, linolenic acid in an amount of 1 mass % or more, a plant sterol in an amount of 1 mass % to 10 mass %, tocopherol in an amount of 0.01 mass % to 1 mass %, and a lipophilic emulsifying agent in an amount of 0.005 mass % to 10 mass %.

摘要翻译： 包含植物甾醇的可食用油/油组合物，其允许抑制例如储存期间植物甾醇的沉积并且产生例如抑制胆固醇吸收的作用，含有食用油脂， 1质量％以上的亚麻酸，1质量％〜10质量％的植物甾醇，0.01质量％〜1质量％的生育酚，0.005重量％的亲脂性乳化剂 质量％〜10质量％。

公开(公告)号：US08241694B2

公开(公告)日：2012-08-14

申请号：US12526063

申请日：2008-02-06

申请人： Takeshi Kamegai ,  Junichi Ikuina

发明人： Takeshi Kamegai ,  Junichi Ikuina

IPC分类号： A23D9/007

CPC分类号： A23D9/013 ,  A23L5/11

摘要： The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil,wherein the soft fractionated palm oil comprises 25-38 mass % of a palmitic acid and 40-60 mass % of an oleic acid as constituent fatty acids, and O/P ratio (mass ratio of an oleic acid/a palmitic acid) is 1.3 or more, andthe polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass % and that of a stearic acid is 1.0-15 mass %. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken.

摘要翻译： 本发明公开了一种脂肪和油性组合物，其含有25-60质量％的软分馏棕榈油，脂肪酸聚甘油酯和棕榈油以外的烹调油，其中，所述软分馏棕榈油的含量为25〜38质量％ 的棕榈酸和40〜60质量％的油酸作为构成脂肪酸，O / P比（油酸/棕榈酸的质量比）为1.3以上，脂肪酸的聚甘油酯为HLB 为1.0〜7.5，构成脂肪酸中的油酸的比例为50〜95质量％，硬脂酸的比例为1.0〜15质量％。 这种油脂组合物可以优选用于油炸食品，特别是煎炸天妇罗和炸鸡。

公开(公告)号：US20050043554A1

公开(公告)日：2005-02-24

申请号：US10950660

申请日：2004-09-28

申请人： Junichi Ikuina ,  Shin Arimoto

发明人： Junichi Ikuina ,  Shin Arimoto

IPC分类号： A23D7/01 ,  A23D9/013 ,  C11B3/00 ,  C11C1/00

CPC分类号： C11B3/00 ,  A23D7/013 ,  A23D9/013

摘要： An oil and fat composition exhibiting an antifoaming effect, which comprises: (i) at least 50% by mass of triglycerides comprising fatty acids, wherein the fatty acids comprise fatty acids having 6 to 12 carbon atoms and fatty acids having 14 to 22 carbon atoms in a mass ratio of 5:95 to 95:5; and (ii) 0.01 to 10% by mass of one or more polyglycerol fatty acid ester having an average degree of polymerization of 6 to 10 and an average degree of substitution of 4 to 32, wherein the unsaturated fatty acid content of fatty acids constituting the polyglycerol fatty acid ester is 50 to 100% by mass based on the total fatty acids constituting the polyglycerol fatty acid ester.

摘要翻译： 具有消泡作用的油脂组合物，其特征在于：（i）至少含有50质量％的包含脂肪酸的甘油三酯，其中所述脂肪酸包含6-12个碳原子的脂肪酸和14-22个碳原子的脂肪酸 质量比为5:95至95:5; 和（ii）0.01〜10质量％的平均聚合度为6〜10，平均取代度为4〜32的一种或多种聚甘油脂肪酸酯，其中，脂肪酸的不饱和脂肪酸含量构成 聚甘油脂肪酸酯相对于构成聚甘油脂肪酸酯的总脂肪酸为50〜100质量％。

公开(公告)号：US20100323084A1

公开(公告)日：2010-12-23

申请号：US12526063

申请日：2008-02-06

申请人： Takeshi Kamegai ,  Junichi Ikuina

发明人： Takeshi Kamegai ,  Junichi Ikuina

IPC分类号： A23D9/00

CPC分类号： A23D9/013 ,  A23L5/11

摘要： The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil,wherein the soft fractionated palm oil comprises 25-38 mass % of a palmitic acid and 40-60 mass % of an oleic acid as constituent fatty acids, and O/P ratio (mass ratio of an oleic acid/a palmitic acid) is 1.3 or more, and the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass % and that of a stearic acid is 1.0-15 mass %. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken.

摘要翻译： 本发明公开了一种脂肪和油性组合物，其含有25-60质量％的软分馏棕榈油，脂肪酸聚甘油酯和棕榈油以外的烹调油，其中，所述软分馏棕榈油的含量为25〜38质量％ 的棕榈酸和40〜60质量％的油酸作为构成脂肪酸，O / P比（油酸/棕榈酸的质量比）为1.3以上，脂肪酸的聚甘油酯为HLB 为1.0〜7.5，构成脂肪酸中的油酸比例为50〜95质量％，硬脂酸的比例为1.0〜15质量％。 这种油脂组合物可以优选用于油炸食品，特别是煎炸天妇罗和炸鸡。

公开(公告)号：US07037549B2

公开(公告)日：2006-05-02

申请号：US10950660

申请日：2004-09-28

申请人： Junichi Ikuina ,  Shin Arimoto

发明人： Junichi Ikuina ,  Shin Arimoto

IPC分类号： A23L9/007

CPC分类号： C11B3/00 ,  A23D7/013 ,  A23D9/013

摘要： An oil and fat composition exhibiting an antifoaming effect, which comprises: (i) at least 50% by mass of triglycerides comprising fatty acids, wherein the fatty acids comprise fatty acids having 6 to 12 carbon atoms and fatty acids having 14 to 22 carbon atoms in a mass ratio of 5:95 to 95:5; and (ii) 0.01 to 10% by mass of one or more polyglycerol fatty acid ester having an average degree of polymerization of 6 to 10 and an average degree of substitution of 4 to 32, wherein the unsaturated fatty acid content of fatty acids constituting the polyglycerol fatty acid ester is 50 to 100% by mass based on the total fatty acids constituting the polyglycerol fatty acid ester.

摘要翻译： 具有消泡作用的油脂组合物，其特征在于：（i）至少含有50质量％的包含脂肪酸的甘油三酯，其中所述脂肪酸包含6-12个碳原子的脂肪酸和14-22个碳原子的脂肪酸 质量比为5:95至95:5; 和（ii）0.01〜10质量％的平均聚合度为6〜10，平均取代度为4〜32的一种或多种聚甘油脂肪酸酯，其中，脂肪酸的不饱和脂肪酸含量构成 聚甘油脂肪酸酯相对于构成聚甘油脂肪酸酯的总脂肪酸为50〜100质量％。

公开(公告)号：US06831185B2

公开(公告)日：2004-12-14

申请号：US10369635

申请日：2003-02-21

申请人： Junichi Ikuina ,  Shin Arimoto

发明人： Junichi Ikuina ,  Shin Arimoto

IPC分类号： C07C5700

CPC分类号： C11B3/00 ,  A23D7/013 ,  A23D9/013

摘要： Oil and fat compositions containing at least 0.01% by mass of one or more polyglycerol fatty acid esters having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32 have an antifoaming effect and they are usable as general-purpose oil and fat compositions having controlled foaming properties in the course of the frying, good cooking properties and a long deep-frying life.

摘要翻译： 含有至少0.01质量％的一种或多种平均聚合度为6〜30，平均取代度为4〜32的聚甘油脂肪酸酯的油脂组合物具有消泡效果， 在油炸过程中具有控制发泡性能，良好的烹饪性能和长的油炸寿命的目的油和脂肪组合物。

公开(公告)号：US20100074999A1

公开(公告)日：2010-03-25

申请号：US12528831

申请日：2008-02-26

申请人： Takeshi Kamegai ,  Hatsumi Shimada ,  Junichi Ikuina

发明人： Takeshi Kamegai ,  Hatsumi Shimada ,  Junichi Ikuina

IPC分类号： A23D9/06 ,  A23D9/00 ,  A23D9/007 ,  A23L1/211

CPC分类号： A23D9/00 ,  A23V2002/00 ,  A23V2250/1876 ,  A23V2250/1886 ,  A23V2250/188 ,  A23V2250/1872

摘要： The present invention discloses a fat and oil composition in a container obtained by filling a fat and oil composition comprising soybean oil and palm olein in a container, wherein a ratio of the palm olein per 100 parts by mass of the soybean oil is 33-100 parts by mass, the palm olein has an iodine value of 65 or more and a clouding point of 5° C. or less, the constituent fatty acids of the palm olein comprise 0-4 mass % of myristic acid, 25-38 mass % of palmitic acid, 0.5-6 mass % of stearic acid, 40-60 mass % of oleic acid and 8-18 mass % of linoleic acid, and at least a part of the container is formed of a light transmissive material. This fat and oil composition in a container generates less flavor reversion derived from soybean oil that is induced when the composition is maintained in the presence of light such as irradiation in usual display sales, and said composition comprises soybean oil at a high rate.

摘要翻译： 本发明公开了一种容器中含有大豆油和棕榈油精的油脂组合物的容器中的脂肪油组合物，其中，每100质量份大豆油中的棕榈油精的比例为33-100 质量份，棕榈油精的碘值为65以上，浊点为5℃以下，棕榈油精的构成脂肪酸含有0-4质量％的肉豆蔻酸，25〜38质量％ 的棕榈酸，0.5-6质量％的硬脂酸，40-60质量％的油酸和8-18质量％的亚油酸，并且容器的至少一部分由透光材料形成。 容器中的这种脂肪和油组合物产生较少的风味反转，当组合物在诸如常规显示器销售中的照射的光的存在下保持时，由大豆油衍生的风味反转，并且所述组合物以高速率包含大豆油。

公开(公告)号：US20060280857A1

公开(公告)日：2006-12-14

申请号：US11498154

申请日：2006-08-03

申请人： Junichi Ikuina ,  Kazuma Yoshimura

发明人： Junichi Ikuina ,  Kazuma Yoshimura

IPC分类号： A23D7/00

CPC分类号： A23D9/007

摘要： It is an object of the present invention to provide a fat and oil composition, which permits the control of the amount of the oil absorbed by a subject to be cooked during cooking the same through heating, which is excellent in the cooking properties and has satisfactory taste and flavor and which can control the amount of the fats and oils taken by the body. The present invention thus herein provides a fat and oil composition comprising triglycerides as a principal component and 0.1 to 9.5% by mass of sucrose fatty acid esters, which esters have an average degree of substitution ranging from 5 to 7, a content of the polyesters having 3 or more present in the ester of not less than 85% by mass, a content of the monoesters present therein of not more than 5% by mass and a content of the diesters present therein of not more than 10% by mass on the basis of the total mass of the sucrose fatty acid esters.

摘要翻译： 本发明的目的是提供一种脂肪和油性组合物，其能够通过加热来控制在烹饪期间烹饪的对象的油的量，其烹饪性能优异并且具有令人满意的 味道和风味，并且可以控制身体摄取的脂肪和油的量。 因此，本发明提供了以甘油三酯为主要成分和0.1〜9.5质量％的蔗糖脂肪酸酯的脂肪和油组合物，该酯的平均取代度为5〜7，聚酯的含量为 3以上的酯中不少于85质量％，其中存在的单酯的含量不超过5质量％，其中存在的二酯的含量不超过10质量％ 的蔗糖脂肪酸酯的总质量。