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公开(公告)号：US20160165915A1
公开(公告)日：2016-06-16
申请号：US14906334
申请日：2014-07-11
发明人： Kiyomi OONISHI
CPC分类号： A23D9/013 , A23D9/00 , A23G1/36 , A23V2002/00
摘要： Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass % and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 65-88 mass %. (2) The POP content is 25-44 mass %. (3) The StOSt content is 10-25 mass %. (4) The POSt content is 15-32 mass %. (5) The liquid oil and fat content is at least 9 mass % and less than 14 mass %.
摘要翻译： 本发明提供一种巧克力，其可以模制成块状或板状或颗粒状，并且具有柔软和清新的熔体在口中的作用（在口中轻柔地散发，具有清爽效果）。 还提供了适用于生产所述巧克力的硬黄油。 巧克力的油脂含量为25-65质量％，油脂满足条件（1） - （5）。 （1）SOS含量为65-88质量％。 （2）POP含量为25-44质量％。 （3）StOSt含量为10-25质量％。 （4）POSt含量为15-32质量％。 （5）液体油脂含量为9质量％以上14质量％以下。
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公开(公告)号：US20180035688A1
公开(公告)日：2018-02-08
申请号：US15553906
申请日：2016-02-24
摘要： Provided is a powdered chocolate containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22.
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公开(公告)号：US20220061350A1
公开(公告)日：2022-03-03
申请号：US17415737
申请日：2019-12-17
发明人： Kiyomi OONISHI , Iwao HACHIYA , Wakako KANAMARU
摘要： The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.
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公开(公告)号：US20170273333A1
公开(公告)日：2017-09-28
申请号：US15510819
申请日：2015-09-10
发明人： Kiyomi OONISHI , Yuuko TOYAMA , Noriko MURAYAMA
CPC分类号： A23G1/40 , A23G1/0006 , A23G1/32 , A23G1/36 , A23G1/46
摘要： The present invention is intended to provide chocolate being less susceptible to a change in process conditions and having remarkably excellent heat resistance and the method for manufacturing such chocolate. The present invention relates to chocolate having a sugar skeleton and containing the following (a) to (d): (a) 28 to 44 mass % of fats and oils; (b) 30 to 58 mass % of sucrose; (c) 1 to 20 mass % of lactose; and (d) 4 to 32 mass % of powdered milk.
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公开(公告)号：US20160183552A1
公开(公告)日：2016-06-30
申请号：US14906327
申请日：2014-07-11
发明人： Kiyomi OONISHI
CPC分类号： A23G1/36 , A23D9/00 , A23D9/04 , A23V2002/00
摘要： Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass % and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 60-86 mass %. (2) The POP content is 20-40 mass %. (3) The StOSt content is 10-25 mass %. (4) The POSt content is 15-30 mass %. (5) The liquid oil and fat content is 14-30 mass %.
摘要翻译： 提供巧克力，其可以模制成块状或板状或颗粒状，并且在口中轻轻融合。 还提供了适用于生产所述巧克力的硬黄油。 巧克力的油脂含量为25-65质量％，油脂满足条件（1） - （5）。 （1）SOS含量为60-86质量％。 （2）POP含量为20-40质量％。 （3）StOSt含量为10-25质量％。 （4）POSt含量为15-30质量％。 （5）液体油脂含量为14-30质量％。
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公开(公告)号：US20180042259A1
公开(公告)日：2018-02-15
申请号：US15553640
申请日：2016-02-24
摘要： Provided is a powdered fat and/or oil composition for chocolate, containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22.
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公开(公告)号：US20180027856A1
公开(公告)日：2018-02-01
申请号：US15552775
申请日：2016-02-24
发明人： Hiroko NAKAHARA , Takahiro YAMAGUCHI , Koichi KUBOTA , Naoto KATAOKA , Tetsuya KOBAYASHI , Toru TODA , Kiyomi OONISHI , Noriko MURAYAMA , Tomohiro AIBARA , Muneo TSUKIYAMA , Seiya TAKEGUCHI , Hidetaka UEHARA
CPC分类号： A23L27/2024 , A21D2/14 , A21D13/00 , A21D13/80 , A23D7/00 , A23G1/00 , A23G1/30 , A23G1/32 , A23L5/00 , A23L17/00 , A23L17/70 , A23V2002/00
摘要： A food product capable of providing a cool feeling inside the mouth when eaten; a production method of the food product; and a method for providing a cool feeling in a variety of food products. The food product has a cool feeling and containing 0.1%-99% by mass tricaprin relative to the total mass of the food product including the tricaprin. This food product may be a cake, bread, cookies, fish paste products, chocolate, powdered chocolate, or cream.
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8.发明申请公开(公告)号：US20170208829A1
公开(公告)日：2017-07-27
申请号：US15327734
申请日：2015-07-22
发明人： Kiyomi OONISHI , Tomohiro AIBARA , Noriko MURAYAMA , Muneo TSUKIYAMA , Seiya TAKEGUCHI , Hidetaka UEHARA , Tatsuya KOBAYASHI , Hirofumi DENDA
IPC分类号： A23D9/00 , C11C3/06 , C11B15/00 , A23D9/02 , A23L33/115
摘要： An object of the present invention is to provide a powdered fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these. Specifically, provided are a fat and/or oil composition containing 65 to 99% by mass of a XXX triglyceride and 35 to 1% by mass of X2Y triglycerides, a powdered fat and/or oil composition obtained from the fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these.
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9.发明申请METHOD FOR MANUFACTURING WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, METHOD FOR SUPPRESSING INCREASE IN VISCOSITY OF WATER-CONTAINING CHOCOLATE MIX, AND METHOD FOR FORMING SACCHARIDE SKELETON IN WATER-CONTAINING HEAT-RESISTANT CHOCOLATE 审中-公开含水耐热巧克力，含水耐热巧克力的制造方法，含水混合胶粘剂中抑制增加的方法，以及在含水耐热巧克力中形成食品香皂的方法公开(公告)号：US20160316780A1
公开(公告)日：2016-11-03
申请号：US15107845
申请日：2014-12-24
发明人： Kiyomi OONISHI , Iwao HACHIYA
CPC分类号： A23G1/36 , A23D9/04 , A23G1/0063 , A23G1/30 , A23V2002/00
摘要： A method for manufacturing a water-containing heat-resistant chocolate, including adding, to a chocolate mix in a molten state having a temperature of 32-40° C., a seeding agent that contains at least a β-form XOX crystal, and adding water to the chocolate mix, in which X stands for a saturated fatty acid having 18-22 carbon atoms; O stands for oleic acid; and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof.
摘要翻译： 一种含水耐热巧克力的制造方法，其特征在于，在温度为32〜40℃的熔融状态的巧克力混合物中添加至少含有β型XOX晶体的接种剂，以及 向巧克力混合物中加入水，其中X代表具有18-22个碳原子的饱和脂肪酸; O代表油酸; XOX表示携带与甘油的2-位连接的油酸的三酰基甘油，X与其1位和3位相连。
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公开(公告)号：US20160213020A1
公开(公告)日：2016-07-28
申请号：US14916101
申请日：2014-09-04
发明人： Kiyomi OONISHI
CPC分类号： A23G1/36 , A23G1/00 , A23G1/005 , A23V2002/00
摘要： A chocolate contains 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 50 mass % of tricaprin. Furthermore, a provided method of manufacturing a chocolate includes: performing a tempering treatment to a melted chocolate prepared so as to contain 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 50 mass % of tricaprin; and cooling and solidifying a liquid chocolate obtained after the tempering treatment.
摘要翻译： 巧克力含有25〜65质量％的脂肪和油，脂肪和油含有5〜50质量％的tricaprin。 此外，所提供的巧克力制造方法包括：对含有25〜65质量％脂肪和油的熔融巧克力进行回火处理，含有5〜50质量％的tricaprin的脂肪和油; 冷却固化回火处理后得到的液体巧克力。
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