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    Cacao butter substitute
    1.
    发明授权
    Cacao butter substitute 失效
    可可黄油替代品

    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。

    Hard butter
    3.
    发明授权
    Hard butter 失效
    硬黄油

    公开(公告)号：US4844940A

    公开(公告)日：1989-07-04

    申请号：US95564

    申请日：1987-09-10

    申请人： Kazuo Itagaki ,  Toshimichi Yanagihara, deceased ,  Shouji Maruzeni ,  Nozomi Yasuda

    发明人： Kazuo Itagaki ,  Toshimichi Yanagihara, deceased ,  Shouji Maruzeni ,  Nozomi Yasuda

    IPC分类号： A23D9/00 ,  A23G1/00 ,  A23G1/56 ,  A23G3/34 ,  C11B1/10 ,  C11B7/00

    CPC分类号： A23G1/56 ,  A23D9/00 ,  A23G3/346 ,  C11B1/10 ,  C11B7/00 ,  A23G2200/08

    摘要： The hard butter of the present invention comprises a fat which is obtained from the pericarp of the Chinese tallow tree by extraction optionally followed by fractionation and has a solid fat content of 80% or more, 60% or more and 0.5% or less at 20.degree. C., 30.degree. C. and 40.degree. C., respectively. And the other hard butter of the present invention comprises 5 to 95% of the pericarp oil as defined above and 95 to 5% by weight of one or more fats selected from among, for example, sal fat, fractionated sal fat, fractionated shea fat, kokum fat, mango kernel fat, fractionated mango kernel fat and illipe fat.

    摘要翻译： 本发明的硬脂肪包含通过提取任选地进行分级分离从中国动物油的果皮获得的脂肪，并且在20℃下具有80％以上，60％以上且0.5％以下的固体脂肪含量 ℃，30℃，40℃。 而本发明的另一个硬脂肪包含5-95％如上定义的果皮油和95-5重量％的一种或多种脂肪，其选自例如，脂肪，分馏的脂肪，分馏的牛油脂 ，kokum脂肪，芒果仁脂肪，分散的芒果仁脂肪和油脂脂肪。

    A blooming resistant chocolate
    4.
    发明授权
    A blooming resistant chocolate 失效
    耐开花的巧克力

    公开(公告)号：US4847105A

    公开(公告)日：1989-07-11

    申请号：US18607

    申请日：1987-02-25

    申请人： Hideo Yokobori ,  Kazuo Itagaki ,  Shouji Maruzeni ,  Nozomi Yasuda

    发明人： Hideo Yokobori ,  Kazuo Itagaki ,  Shouji Maruzeni ,  Nozomi Yasuda

    IPC分类号： A23G1/30 ,  A23D9/00 ,  A23G1/00 ,  A23G1/36 ,  A23G1/56

    CPC分类号： A23G1/36 ,  A23G1/56 ,  A23G2200/08

    摘要： A hard butter of the present invention is obtained by adding 0.05 to 20% by weight of polyglycerol fatty acid ester(s), which is prepared by binding four or more moles in average of fatty acid(s) to polyglycerol(s) having five or more in average of hydroxyl groups, to a hard butter. With the use of the hard butter of the present invention, the anti-blooming properties of a chocolate are enhanced with little limitation on the composition of the same. In particular, chocolates containing trans and lauric hard butters can be more freely compounded thereby than in the case of conventional ones.

    摘要翻译： 通过加入0.05至20重量％的聚甘油脂肪酸酯获得本发明的硬脂奶油，所述聚甘油脂肪酸酯通过将平均脂肪酸的四摩尔或更多摩尔与具有五个脂肪酸的聚甘油结合而制备 或更多的羟基的平均值。 通过使用本发明的硬质奶油，巧克力的防起霜性能得到增强，同时对其组成几乎没有限制。 特别地，含有反式和月桂酸硬丁酸酯的巧克力可以比常规的巧克力更合适。

    Hard butter
    6.
    发明授权
    Hard butter 失效
    硬黄油

    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。

    Cacao butter substitutes and chocolates containing the same
    7.
    发明授权
    Cacao butter substitutes and chocolates containing the same 失效
    可可奶油替代品和含有相同的巧克力

    公开(公告)号：US4613514A

    公开(公告)日：1986-09-23

    申请号：US624336

    申请日：1984-06-25

    申请人： Shoji Maruzeni ,  Toshimichi Yanagihara ,  Nozomi Yasuda

    发明人： Shoji Maruzeni ,  Toshimichi Yanagihara ,  Nozomi Yasuda

    IPC分类号： A23D9/00 ,  A23G1/00 ,  A23G1/38 ,  A23G1/56 ,  C11B7/00 ,  A23D5/00

    CPC分类号： A23G1/38 ,  A23D9/00 ,  A23G1/56 ,  C11B7/0008 ,  A23G2200/08

    摘要： A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.

    摘要翻译： 公开了一种具有中等熔点馏分的棕榈油的可可黄油替代物，其固体脂肪含量在20℃下为70％以上，30℃为10％以上，33℃为1％以下 在35℃下为0％，并且在冷却曲线中显示与19℃相同的碘值为65以上的棕榈软油的初始曲线相同的初始曲线，其中中等熔点 馏分被除去，高熔点馏分被完全除去。 可可黄油替代品具有非常尖锐的熔化特性和与可可脂的优异相容性。