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1. 发明专利

CA2190272A1 METHOD FOR INCREASING THE BULK OF FOOD HAVING REDUCED BULK 未知
公开(公告)号：CA2190272A1
公开(公告)日：1996-09-19
申请号：CA2190272
申请日：1996-03-14
申请人： KAO CORP
发明人： OHMURA HISAO , FUKUNAGA TOMOKO , KUDO NAOTO , TANAKA YUKITAKA , HOSOYA NAOKI , SAKATA MASARU , SHIMIZU MASAMI , OHKI YASUMASA , SATO MANABU , KOMIKADO MASANORI , HIBI TAKAO , FUKITA TOMOHIRO , SHIIBA DAISUKE
IPC分类号： A21D8/06 , A21D13/00 , A21D15/00 , A21D15/02 , A21D15/04 , A21D15/06 , A21D17/00 , A23P30/00
摘要： The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.

2. 发明公开

EP0756824A4 METHOD FOR INCREASING THE BULK OF FOOD HAVING REDUCED BULK 失效
标题翻译：方法增加粮食体积，较低的离地
公开(公告)号：EP0756824A4
公开(公告)日：1999-08-25
申请号：EP96906006
申请日：1996-03-14
申请人： KAO CORP
发明人： OHMURA HISAO , FUKUNAGA TOMOKO , KUDO NAOTO S , TANAKA YUKITAKA , HOSOYA NAOKI , SAKATA MASARU , SHIMIZU MASAMI , OHKI YASUMASA , SATO MANABU , KOMIKADO MASANORI , HIBI TAKAO , FUKITA TOMOHIRO , SHIIBA DAISUKE
IPC分类号： A21C15/00 , A21D8/06 , A21D13/00 , A21D15/00 , A21D15/02 , A21D15/04 , A21D17/00
CPC分类号： A21D17/006 , A21C15/00 , A21D8/06 , A21D15/00 , A21D15/02 , A21D15/04 , A21D17/00
摘要： A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising a grain powder and water, such as bread, to compression or the like. The food of which the bulk has been increased by such a method has a bulk similar to that attained upon baking and excellent flavor and texture.

3. 发明公开

EP3162222A4 MANUFACTURING METHOD FOR LIQUID SEASONING CONTAINING OIL PHASE AND WATER PHASE 审中-公开
公开(公告)号：EP3162222A4
公开(公告)日：2018-01-24
申请号：EP15811991
申请日：2015-06-23
申请人： KAO CORP
发明人： SASAKI AYA , SHIIBA DAISUKE , FUKUHARA SHINPEI , KASE MINORU
IPC分类号： A23L5/10 , A23L27/60 , A23D7/005 , C11B3/14
CPC分类号： A23L27/60 , A23D7/005 , A23D7/0053 , A23L5/13 , A23V2002/00 , C11B3/14
摘要： Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80°C or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxy acid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

4. 发明专利

DE602005003621T2 未知
公开(公告)号：DE602005003621T2
公开(公告)日：2008-10-30
申请号：DE602005003621
申请日：2005-09-20
申请人： KAO CORP
发明人： SHIIBA DAISUKE , TAKAHASHI HIDEKAZU , KAWAI SHIGERU , SAKUDA TOSHITAKA , KIMURA TERUYUKI
IPC分类号： A23D7/01 , A23D7/005 , A23L27/60 , A23L29/10
摘要： An oil-in-water emulsion composition contains the following ingredients (A), (B) and (C): (A) an oil or fat having a diglyceride content of at least 50wt%, inwhichat least 80wt% of fatty acids constituting diglycerides are unsaturated fatty acids; (B) a mixture of polyglycerol fatty acid esters having an esterification degree of at least 80%, in which from 50 to 95 wt% of fatty acids constituting the polyglycerol fatty acid esters are C 14-22 unsaturated fatty acids; and (C) yolk.

5. 发明专利

AU4953696A Method for increasing the bulk of food having reduced bulk 未知
公开(公告)号：AU4953696A
公开(公告)日：1996-10-02
申请号：AU4953696
申请日：1996-03-14
申请人： KAO CORP
发明人： OHMURA HISAO , FUKUNAGA TOMOKO , KUDO NAOTO , TANAKA YUKITAKA , HOSOYA NAOKI , SAKATA MASARU , SHIMIZU MASAMI , OHKI YASUMASA , SATO MANABU , KOMIKADO MASANORI , HIBI TAKAO , FUKITA TOMOHIRO , SHIIBA DAISUKE
IPC分类号： A21C15/00 , A21D8/06 , A21D13/00 , A21D15/00 , A21D15/02 , A21D15/04 , A21D17/00
摘要： The process for producing a food having a decreased bulk which comprises effecting simultaneously or successively a step (a) of subjecting a porous food comprising a cereal flour and water and having been treated by heating to a treatment for decreasing its bulk to thereby give a food having a decreased bulk which is from 0.01 to 0.9 time as large as the bulk of the porous food having been treated by heating, and a step (b) of effecting a means for maintaining the bulk of the food having the thus decreased bulk.

6. 发明专利

DE602005003621D1 未知
公开(公告)号：DE602005003621D1
公开(公告)日：2008-01-17
申请号：DE602005003621
申请日：2005-09-20
申请人： KAO CORP
发明人： SHIIBA DAISUKE , TAKAHASHI HIDEKAZU , KAWAI SHIGERU , SAKUDA TOSHITAKA , KIMURA TERUYUKI
IPC分类号： A23D7/01 , A23D7/005 , A23L27/60 , A23L29/10
摘要： An oil-in-water emulsion composition contains the following ingredients (A), (B) and (C): (A) an oil or fat having a diglyceride content of at least 50wt%, inwhichat least 80wt% of fatty acids constituting diglycerides are unsaturated fatty acids; (B) a mixture of polyglycerol fatty acid esters having an esterification degree of at least 80%, in which from 50 to 95 wt% of fatty acids constituting the polyglycerol fatty acid esters are C 14-22 unsaturated fatty acids; and (C) yolk.

7. 发明专利

DE60120888T2 未知
公开(公告)号：DE60120888T2
公开(公告)日：2007-01-18
申请号：DE60120888
申请日：2001-12-13
申请人： KAO CORP
发明人： SHIIBA DAISUKE , ASOU YOSHIHIDE , KAWAI SHIGERU , NAKAJIMA YOSHINOBU
IPC分类号： A23D7/00 , A23D7/01 , A23L15/00 , A23L27/60 , A61K9/107 , A61K47/14

8. 发明专利

DE60120888D1 未知
公开(公告)号：DE60120888D1
公开(公告)日：2006-08-03
申请号：DE60120888
申请日：2001-12-13
申请人： KAO CORP
发明人： SHIIBA DAISUKE , ASOU YOSHIHIDE , KAWAI SHIGERU , NAKAJIMA YOSHINOBU
IPC分类号： A23D7/00 , A23D7/01 , A23L15/00 , A23L27/60 , A61K9/107 , A61K47/14

9. 发明专利

CA2190272C PROCESS FOR INCREASING THE BULK OF FOOD HAVING DECREASED BULK 未知
公开(公告)号：CA2190272C
公开(公告)日：2005-12-06
申请号：CA2190272
申请日：1996-03-14
申请人： KAO CORP
发明人： OHMURA HISAO , FUKUNAGA TOMOKO , KUDO NAOTO , TANAKA YUKITAKA , HOSOYA NAOKI , SAKATA MASARU , SHIMIZU MASAMI , OHKI YASUMASA , SATO MANABU , KOMIKADO MASANORI , HIBI TAKAO , FUKITA TOMOHIRO , SHIIBA DAISUKE
IPC分类号： A21D8/06 , A21D13/00 , A21D15/00 , A21D15/02 , A21D15/04 , A21D15/06 , A21D17/00 , A23P30/00
摘要： The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.

10. 发明专利

JP2010057509A Acidic oil-in-water emulsion composition 有权
标题翻译：酸性水包油乳剂组合物
公开(公告)号：JP2010057509A
公开(公告)日：2010-03-18
申请号：JP2009283285
申请日：2009-12-14
申请人： Kao Corp , 花王株式会社
发明人： SHIIBA DAISUKE , TAKAHASHI HIDEKAZU , KAWAI SHIGERU , SAKUTA TOSHITAKA , KIMURA TERUYUKI
IPC分类号： A23L27/60 , A23D7/00
摘要： PROBLEM TO BE SOLVED: To provide an acidic oil-in-water emulsion containing a diglyceride at a high concentration and having high stability to the pressure shear and the temperature change repeatedly generating in use in addition to low-temperature resistance assuming transportation in a cold district. SOLUTION: The acidic oil-in-water emulsion composition contains the following ingredients (A), (B) and (C): (A) an oil or fat having a diglyceride content of at least 50 mass%, in which at least 80 mass% of fatty acids constituting diglycerides are unsaturated fatty acids; (B) polyglycerol fatty acid esters having an esterification degree of at least 80%, in which 50-95 mass% of fatty acids constituting the polyglycerol fatty acid esters are 14-22C unsaturated fatty acids and 60-85 mass% is erucic acid; and (C) an enzyme-treated yolk. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种含有高浓度的甘油二酯的酸性水包油乳液，并且对于压力剪切具有高稳定性，并且在使用中反复产生的温度变化除了耐低温性，假定运输在寒冷的地区。解决方案：酸性水包油型乳液组合物含有下列成分（A），（B）和（C）：（A）甘油二酯含量为至少50质量％的油脂，其中构成甘油二酯的脂肪酸的至少80质量％是不饱和脂肪酸; （B）酯化度为80％以上的聚甘油脂肪酸酯，其中构成聚甘油脂肪酸酯的50-95质量％的脂肪酸为14-22℃不饱和脂肪酸和60-85质量％为芥酸; 和（C）酶处理的卵黄。版权所有（C）2010，JPO＆INPIT

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