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5 条记录 (耗时 0.025 秒)

    Oil and Fat Composition for Deep Frying
    1.
    发明申请
    Oil and Fat Composition for Deep Frying 审中-公开
    油炸油脂组成

    公开(公告)号：US20120301583A1

    公开(公告)日：2012-11-29

    申请号：US13576725

    申请日：2011-03-16

    申请人： Yuji Nakada ,  Shoji Matsumoto ,  Naoko Inaba ,  Masayoshi Sakaino ,  Ko Kimura ,  Hiroshi Shiramasa

    发明人： Yuji Nakada ,  Shoji Matsumoto ,  Naoko Inaba ,  Masayoshi Sakaino ,  Ko Kimura ,  Hiroshi Shiramasa

    IPC分类号： A23D9/007 ,  A23D9/04

    CPC分类号： A23D9/007 ,  A23D9/013 ,  A23D9/06 ,  A23L5/11 ,  A23L5/19 ,  A23L5/41 ,  A23V2002/00 ,  C11B5/0028

    摘要： The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat.

    摘要翻译： 本发明提供一种油和油脂组合物，其不仅可以防止在加热烹饪期间由加热和煮熟的气味引起的着色，而且还可以增加酸值，并且可以耐受长期使用。 可以通过加入0.1ppm以上10ppm以下的磷成分和抗坏血酸和/或抗坏血酸来获得能防止由加热引起的着色，煮熟的气味和酸值增加的油脂组合物 酸性衍生物的抗坏血酸当量为2ppm以上且130ppm以下，成为食用油脂。

    FAT COMPOSITION
    2.
    发明申请
    FAT COMPOSITION 审中-公开
    脂肪组合物

    公开(公告)号：US20110262616A1

    公开(公告)日：2011-10-27

    申请号：US13141708

    申请日：2009-12-25

    申请人： Shoji Matsumoto ,  Takatoshi Yamashita ,  Hiroshi Shiramasa

    发明人： Shoji Matsumoto ,  Takatoshi Yamashita ,  Hiroshi Shiramasa

    IPC分类号： A23D7/01 ,  A23D9/013

    CPC分类号： A23D9/013

    摘要： There is provided a fat composition that makes possible to prepare stir-fried food, deep-fried food or mayonnaise. The fat composition contains an emulsifier having an HLB of not more than 5 in an amount of 0.1 to 3% by weight.

    摘要翻译： 提供了可以制备油炸食品，油炸食品或蛋黄酱的脂肪组合物。 该脂肪组合物含有0.1〜3重量％的HLB为5以下的乳化剂。

    TASTE-IMPROVING AGENT FOR FOODS AND DRINKS
    3.
    发明申请
    TASTE-IMPROVING AGENT FOR FOODS AND DRINKS 审中-公开
    用于食品和饮料的改进剂

    公开(公告)号：US20110117262A1

    公开(公告)日：2011-05-19

    申请号：US13000891

    申请日：2009-03-16

    申请人： Tomokazu Ino ,  Hidenori Fujiara ,  Yuzo Yamada ,  Hiroshi Shiramasa

    发明人： Tomokazu Ino ,  Hidenori Fujiara ,  Yuzo Yamada ,  Hiroshi Shiramasa

    IPC分类号： A23L1/22 ,  A23L2/56

    CPC分类号： A23D7/013 ,  A23C9/005 ,  A23C9/1528 ,  A23C2240/10 ,  A23D7/001 ,  A23D7/003 ,  A23D7/011 ,  A23G1/36 ,  A23G3/40 ,  A23L2/56 ,  A23L23/00 ,  A23L27/00 ,  A23L27/20 ,  A23V2002/00 ,  C12J1/08 ,  A23V2200/16 ,  A23V2250/1942

    摘要： Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain highly unsaturated fatty acid and/or an ester thereof and a sterol and/or a sterol ester; a method of improving the taste of a food or a drink which comprises adding the taste-improving component as described above; a food or a drink the taste of which has been improved by the above method; and use of a combination of a long-chain highly unsaturated fatty acid and/or an ester thereof with a sterol and/or a sterol ester as a taste-improving agent for foods and drinks.

    摘要翻译： 提供食品和饮料的味道改善剂，改善食品或饮料的味道的方法，以及具有改善味道的食品或饮料。 一种食品和饮料的味道改善剂，其包含长链高度不饱和脂肪酸和/或其酯和甾醇和/或甾醇酯; 一种改善食品或饮料的味道的方法，其包括加入如上所述的味道改善组分; 通过上述方法改善了其味道的食物或饮料; 并且使用长链高度不饱和脂肪酸和/或其酯与甾醇和/或固醇酯的组合作为食品和饮料的味道改善剂。