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    PASTE-LIKE OILY FOODSTUFF
    5.
    发明申请
    PASTE-LIKE OILY FOODSTUFF 审中-公开

    公开(公告)号：US20170347681A1

    公开(公告)日：2017-12-07

    申请号：US15541474

    申请日：2016-01-07

    申请人： FUJI OIL HOLDINGS INC.

    发明人： Akiyuki ISHIWATA

    IPC分类号： A23G3/40 ,  A23G1/36

    CPC分类号： A23G3/40 ,  A23D9/00 ,  A23G1/36 ,  A23G3/00 ,  A23G3/34 ,  A23G3/346 ,  A23L9/20 ,  A23G2200/08

    摘要： The present invention addresses the problem of providing a paste-like oily foodstuff that contains a preset amount of fats and oils, can be easily handled during preparation and yet has a heat resistance and favorable melting feeling in the mouth. The above problem has been solved by finding that a paste-like oily foodstuff, in which the yield value is increased without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-like oily foodstuff has a heat resistance, favorable melting feeling in the mouth and good handling properties during preparation.

    PROCESSES FOR THE PREPARATION OF PHOSPHOLIPID-ENRICHED DAIRY PRODUCTS AS NEUTRACEUTICALS FOR THE FORMULATION OF FUNCTIONAL FOODS
    7.
    发明申请
    PROCESSES FOR THE PREPARATION OF PHOSPHOLIPID-ENRICHED DAIRY PRODUCTS AS NEUTRACEUTICALS FOR THE FORMULATION OF FUNCTIONAL FOODS 审中-公开
    用于制备磷脂激素的产品作为制备功能性食物的中性粒细胞的方法

    公开(公告)号：US20160339044A1

    公开(公告)日：2016-11-24

    申请号：US15230494

    申请日：2016-08-08

    申请人： Lipogen Ltd.

    发明人： David Rutenberg ,  Ilan Perry

    IPC分类号： A61K31/685 ,  A23C9/152

    CPC分类号： A61K31/685 ,  A23C9/1315 ,  A23C9/1528 ,  A23C19/055 ,  A23C19/0765 ,  A23C19/093 ,  A23D7/01 ,  A23D7/011 ,  A23D7/013 ,  A23D9/013 ,  A23G1/36 ,  A23G9/327 ,  A23J7/00 ,  A23L29/05 ,  A23L33/115 ,  A23V2002/00 ,  A61K31/661 ,  A61K31/6615 ,  A23V2250/1842 ,  A23V2250/1844 ,  A23V2250/1846 ,  A23V2250/1848 ,  A23V2250/185 ,  A23V2250/1852 ,  A61K2300/00

    摘要： The present invention discloses processes for the preparation of phospholipid-enriched dairy products as nutraceuticals for the formulation of functional foods, the processes include the steps of: combining a non-dairy-based PL-containing material, having phosphatidylserine (PS) and/or phosphatidic acid (PA) in the PL-containing material, wherein the PS and/or PA is derived in part from an enzymatically-processed lecithin as a PS-calcium and/or -magnesium salt and/or a PA-calcium and/or -magnesium salt via transphosphatidylation with phospholipase D in the presence of L-serine and a calcium and/or magnesium salt, with water and an oil component to form a paste; removing an excess amount of the water from the paste to form a PL-oil solution; and mixing the PL-oil solution with a dairy component, thereby obtaining a PL-enriched dairy product. Alternatively, the PL-oil solution has a weight-to-weight (w-w) concentration of at least about 0.01% of a residual amount of the water to the PL-containing material.

    摘要翻译： 本发明公开了制备富含磷脂的乳制品作为功能食品配方的营养品的方法，该方法包括以下步骤：将含磷脂酰丝氨酸（PS）和/或 含磷酸钙材料中的磷脂酸（PA），其中PS和/或PA部分衍生自作为PS-钙和/或 - 镁盐和/或PA-钙的酶加工卵磷脂和/或PA-钙和/或 - 在L-丝氨酸和钙盐和/或镁盐的存在下通过磷脂酶D与磷脂酶D反应，与水和油组分形成糊状物; 从糊中除去过量的水以形成PL-油溶液; 并将PL-油溶液与乳成分混合，由此获得富含PL的乳制品。 或者，PL-油溶液的重量 - 重量（w-w）浓度至少为剩余量的与含PL材料的水的约0.01％。

    IMPROVED VEGETABLE FAT
    8.
    发明申请
    IMPROVED VEGETABLE FAT 审中-公开
    改善蔬菜脂肪

    公开(公告)号：US20160319219A1

    公开(公告)日：2016-11-03

    申请号：US15103476

    申请日：2014-12-10

    申请人： AAK AB (publ)

    发明人： Morten Daugaard ANDERSEN

    IPC分类号： C11B7/00 ,  A23G1/36 ,  A23D9/04

    CPC分类号： C11B7/0075 ,  A23D9/04 ,  A23G1/36 ,  A23V2002/00

    摘要： The invention relates to a method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40° C. or higher, said main endotherm melt peak position being measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of said vegetable fat or fraction thereof from 20° C. to 50° C. at a rate of 3° C./min to produce a melting thermogram defining said main endotherm melt peak position, the method comprising the steps of: a) melting the vegetable fat or fractions thereof by applying heat, b) storing the vegetable fat or fractions thereof at a temperature below said increased value of main endotherm melt peak position for at least 5 hours, whereby an increase in said main endotherm melt peak position for said vegetable fat or fractions thereof is obtained when compared to said starting value, wherein said vegetable fat or fractions thereof comprises SatOSat-triglycerides in an amount of 40-95% by weight, wherein said vegetable fat or fractions thereof comprises StOSt-triglycerides in an amount of 30-85% by weight, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.

    摘要翻译： 本发明涉及一种将植物脂肪或其馏分的主要吸热熔融峰位置与起始值相比增加的方法，所述增加值为约40℃或更高，所述主吸热熔融峰位置为 通过差示扫描量热法测量，将10±1mg所述植物脂肪或其部分的样品以3℃/ min的速率从20℃加热到50℃，以产生熔融热分析图，其限定所述主吸热熔体 所述方法包括以下步骤：a）通过加热来熔化植物脂肪或其部分，b）将植物脂肪或其部分储存在低于主吸热熔融峰位置增加值的温度下至少5小时 与所述起始值相比，可获得所述植物脂肪或其部分的所述主吸热熔融峰位置的增加，其中所述植物脂肪或其部分包含SatOSat- 其中所述植物脂肪或其部分含有30-85重量％的StOSt-甘油三酸酯，其中Sat代表饱和脂肪酸，St代表硬脂酸，和 O代表油酸。

    OIL AND FAT COMPOSITION FOR NON-TEMPERING-TYPE CHOCOLATE AND OIL AND FAT COMPOSITION FOR TEMPERING-TYPE CHOCOLATE
    9.
    发明申请
    OIL AND FAT COMPOSITION FOR NON-TEMPERING-TYPE CHOCOLATE AND OIL AND FAT COMPOSITION FOR TEMPERING-TYPE CHOCOLATE 审中-公开
    用于非温度型巧克力的油和脂肪组合物和用于温度型巧克力的油和脂肪组合物

    公开(公告)号：US20160235085A1

    公开(公告)日：2016-08-18

    申请号：US15025894

    申请日：2014-10-01

    申请人： FUJI OIL HOLDINGS INC.

    发明人： SACHIKO INUI ,  MASAYUKI MATSUI ,  CHIE NAGASHIMA ,  CHIKA ARAMAKI ,  MASAKO OKOCHI

    IPC分类号： A23G1/36 ,  A23D9/007

    CPC分类号： A23G1/36 ,  A23D9/007 ,  A23V2002/00

    摘要： A specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat is contained in an oil and fat for non-tempering-type chocolate or an oil and fat for tempering-type chocolate, and thus an oil and fat composition for chocolate capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate and chocolate containing the said oil and fat composition are shown.

    摘要翻译： 难溶性油脂中的特定量的丙二酰基异黄酮糖苷被包含在用于非回火型巧克力的油和脂肪中，或用于回火型巧克力的油和脂肪，因此可以使用用于巧克力的巧克力油脂组合物 示出了不影响含有所述油和脂肪组合物的巧克力和巧克力的物理性能的增强巧克力香料（良好的乳状味道，甜味，可可味等）。

    CHOCOLATE AND HARD BUTTER
    10.
    发明申请
    CHOCOLATE AND HARD BUTTER 审中-公开
    巧克力和硬头

    公开(公告)号：US20160165915A1

    公开(公告)日：2016-06-16

    申请号：US14906334

    申请日：2014-07-11

    申请人： THE NISSHIN OILLIO GROUP, LTD.

    发明人： Kiyomi OONISHI

    IPC分类号： A23D9/013 ,  A23G1/36

    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。