公开(公告)号：US4108879A

公开(公告)日：1978-08-22

申请号：US789770

申请日：1977-04-22

申请人： Seigi Minowa ,  Yasuo Toyoshima ,  Nozomi Yasuda ,  Toshiro Tanaka

发明人： Seigi Minowa ,  Yasuo Toyoshima ,  Nozomi Yasuda ,  Toshiro Tanaka

IPC分类号： A23D9/00 ,  C11C3/12 ,  C09F7/08 ,  C11C3/14

CPC分类号： A23D9/00 ,  C11C3/123

摘要： A hard butter is prepared from a selective hydrogenation-isomerization product of a palm olein and a vegetable oil or fat other than palm oil.

摘要翻译： 由棕榈油精和棕榈油以外的植物油或脂肪的选择性加氢异构化产物制备硬脂黄油。

公开(公告)号：US4183971A

公开(公告)日：1980-01-15

申请号：US841399

申请日：1977-10-12

申请人： Seigi Minowa ,  Toshiro Tanaka ,  Nozomi Yasuda

发明人： Seigi Minowa ,  Toshiro Tanaka ,  Nozomi Yasuda

IPC分类号： A23G1/30 ,  A23D9/00 ,  A23G1/00 ,  C11C3/12 ,  C11C3/14 ,  A23D5/00

CPC分类号： C11C3/12 ,  A23D9/00

摘要： A hard butter having an iodine value of 52 to 75, a melting point of 30.degree. to 40.degree. C. and a trans-isomer content of at least 40% by weight based on the total weight of combined fatty acids and consisting essentially of (a) 50 to 100% by weight of a first hardened oil obtained by hydrogenating with isomerization a rice-bran oil having an iodine value of 97 to 108, a C.sub.16 saturated acid content of 15 to 22% by weight based on the total weight of combined fatty acids and 1.0 to 4.0% by weight, based on the rice bran oil, of higher alcohol fatty acid esters of which the combined higher alcohols are unsaponifiable and/or a fraction obtained by fractionation of the first hardened oil and (b) 50 to 0% by weight of a second hardened oil obtained by hydrogenating with isomerization a vegetable oil substantially free of trisaturated glycerides and having C.sub.16 saturated fatty acid content of 12 to 30% by weight and a C.sub.18 di-unsaturated acid content of 30 to 55% by weight based on the total weight of combined fatty acids and/or a fraction obtained by fractionation of the second hardened oil.

摘要翻译： 碘值为52至75，熔点为30至40℃，反式异构体含量为至少40重量％，基于组合脂肪酸总重量的硬质黄油，基本上由（ a）50〜100重量％的通过异构化氢化得到的第一硬化油，其中碘值为97至108的米糠油，C16饱和酸含量为15至22重量％，基于 基于米糠油的组合脂肪酸和1.0-4.0重量％的高级醇脂肪酸酯，其中组合的高级醇是不皂化的和/或通过分馏第一硬化油获得的馏分，和（b）50 至0重量％的第二硬化油，其通过异构化氢化基本上不含三饱和甘油酯并且C16饱和脂肪酸含量为12至30重量％且C18二不饱和酸含量为30至55重量％的植物油， 基于总重量 t的组合脂肪酸和/或通过分馏第二硬化油获得的级分。

公开(公告)号：US6066351A

公开(公告)日：2000-05-23

申请号：US37395

申请日：1998-03-09

申请人： Yutaka Tabata ,  Seigi Minowa

发明人： Yutaka Tabata ,  Seigi Minowa

IPC分类号： A23L25/00 ,  A23B7/00 ,  A23B7/005 ,  A23B9/00 ,  A23B9/02 ,  A23L3/00

CPC分类号： A23B7/00 ,  A23B7/0053 ,  A23B9/005 ,  A23B9/02

摘要： An anti-oxidation technique for treating raw foods, such as nuts and seeds, so as to make them oxidation-resistant. In the technique of the present invention, foodstuffs such as nuts, seeds, etc., are heated under pressure in a tightly closed vessel, so that the texture of the raw food materials is slightly softened, and so that the moisture activity value is at the same time adjusted to a value in the polymolecular-layer moisture region of approximately 0.3-0.4. As a result, the water molecules are absorbed on the surfaces of the lipid molecules so that a polymolecular layer of water is formed and strong bonds between the water and proteins act synergistically to prevent penetration of oxygen into the interior texture of the foodstuff, such as nuts, thus conspicuously hindering oxidation.

摘要翻译： 用于处理生食物如坚果和种子的抗氧化技术，以使其抗氧化。 在本发明的技术中，在密闭容器中加压加压如坚果，种子等食品，使原料食品的质地轻微软化，使水分活度值为 同时调整为大约0.3-0.4的多分子层水分区域的值。 结果，水分子被吸收在脂质分子的表面上，从而形成多分子层的水，并且水和蛋白质之间的强力结合起协同作用，以防止氧渗入食品的内部质地，例如 坚果，从而明显阻碍氧化。