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    • 3. 发明专利
    • Method for producing acidic oil-in-water type emulsion
    • 酸性水包油型乳液的生产方法
    • JP2006191840A
    • 2006-07-27
    • JP2005005814
    • 2005-01-13
    • Kao Corp花王株式会社
    • KIMURA TERUYUKISATO MANABU
    • A23L1/24A23L1/00
    • PROBLEM TO BE SOLVED: To provide a method for producing acidic oil-in-water type emulsion excellent in emulsification stability in low-temperature preservation without using enzyme-treated egg yolk even when using a diglyceride-containing oil phase. SOLUTION: The method for producing acidic oil-in-water type emulsion comprises subjecting an egg yolk-containing composition having ≤58 mass% of moisture content to high-pressure homogenizing treatment, and admixing the composition with other water-phase components to prepare a water phase followed by admixing the water phase with an oil phase. COPYRIGHT: (C)2006,JPO&NCIPI
    • 待解决的问题:提供即使在使用含甘油二酯的油相时,也不使用经酶处理的蛋黄来制备在低温保存中乳化稳定性优异的酸性水包油型乳液的方法。 解决方案:生产酸性水包油型乳液的方法包括将含有≤58质量%含水量的含蛋黄的组合物进行高压均质处理,并将该组合物与其它水相组分 以制备水相,然后将水相与油相混合。 版权所有(C)2006,JPO&NCIPI
    • 4. 发明专利
    • Method for producing oil-in-water type emulsified product
    • 生产水包油型产品的方法
    • JP2004329095A
    • 2004-11-25
    • JP2003128805
    • 2003-05-07
    • Kao Corp花王株式会社
    • UGAJIN TORUKIMURA TERUYUKITAKATANI HITOSHI
    • A23L27/60A23L1/24
    • PROBLEM TO BE SOLVED: To provide a method for producing an oil-in-water type emulsified product scarcely producing a shear-deficient product even if performing an end-cut and also scarcely causing phase inversion or demulsification. SOLUTION: This method for producing the oil-in-water type emulsified product comprises the following procedure: A preliminarily emulsified product reserved in a preliminarily emulsifying tank is transferred by a transfer pump to a colloid mill, where the preliminarily emulsified product is finely emulsified into the objective oil-in-water type emulsified product, which is then transferred to a relay tank. In this process, the pump and the colloid mill are started simultaneously, and over the whole time from the starting initiation( t=0 ) to stationary state( t=T ), the transferring amount[y 1 (t)] per unit time of the preliminarily emulsified product by the pump is made to coincide with the transferring amount[y 2 (t)] per unit time of the oil-in-water type emulsified product by the colloid mill. COPYRIGHT: (C)2005,JPO&NCIPI
    • 要解决的问题:提供即使进行终止切割也几乎不引起相转化或破乳的几乎不产生剪切缺陷产物的水包油型乳化产品的制造方法。 该解决方案:该水包油型乳化剂的制造方法包括以下步骤:将预乳化槽中预先乳化的产品通过转移泵转移到胶体磨上,预乳化产物为 精细乳化到目标水包油型乳化产品中,然后将其转移到中继罐中。 在该过程中,泵和胶体磨机同时启动,并且从起始起始(t = 0)到稳定状态(t = T)的整个时间内,转移量[y 1 (t)]与每单位时间的水包油型乳化产物的转移量[y 2 (t)]一致, 由胶体磨。 版权所有(C)2005,JPO&NCIPI
    • 6. 发明专利
    • Acidic oil-in-water type emulsified composition
    • 酸性油包水型乳化组合物
    • JP2006115832A
    • 2006-05-11
    • JP2005131639
    • 2005-04-28
    • Kao Corp花王株式会社
    • SHIIBA DAISUKETAKAHASHI HIDEKAZUKAWAI SHIGERUSAKUTA TOSHITAKAKIMURA TERUYUKI
    • A23L27/60
    • PROBLEM TO BE SOLVED: To obtain an acidic oil-in-water type emulsified composition having a high level of stability to a pressurizing shear and a temperature change repetitively caused during use in addition to low-temperature resistance assuming transportation in cold districts while comprising a diglyceride at a high concentration. SOLUTION: This acidic oil-in-water type emulsified composition comprises the following (A), (B) and (C). (A) an oil and fat in which the content of the diglyceride is ≥50 mass%, and ≥80 mass% of fatty acids constituting the diglyceride are unsaturated fatty acids, (B) a polyglycerol fatty acid ester comprising 50-95 mass% of a 14-22C unsaturated fatty acid in fatty acids constituting the polyglycerol fatty acid ester and having ≥80% esterification ratio and (C) egg yolk. COPYRIGHT: (C)2006,JPO&NCIPI
    • 要解决的问题:为了获得在加压剪切中具有高水平稳定性的酸性水包油型乳化组合物以及除了耐低温阻力之外重复引起的温度变化,假定在寒冷地区运输 同时包含高浓度的甘油二酯。 该酸性水包油型乳化组合物包含以下(A),(B)和(C)。 (A)甘油二酯的含量≥50质量%,构成二甘油酯的脂肪酸的≥80质量%为不饱和脂肪酸的油脂,(B)50-95质量%的聚甘油脂肪酸酯, 构成聚甘油脂肪酸酯的脂肪酸中的14-22℃不饱和脂肪酸,酯化比例≥80%,(C)蛋黄。 版权所有(C)2006,JPO&NCIPI
    • 7. 发明专利
    • Method for producing liquid seasoning
    • 生产液体食品的方法
    • JP2009011206A
    • 2009-01-22
    • JP2007174847
    • 2007-07-03
    • Kao Corp花王株式会社
    • AOYAMA HIROSHIKIMURA TERUYUKITAKEDA YOKOHASHIMOTO HIROSHI
    • A23L27/60A23L27/00A23L27/10
    • PROBLEM TO BE SOLVED: To provide a method for producing liquid seasoning maintaining light flavor of just-ground roasted sesame, even after long storage and which does not cause deteriorated odors, and is superior in emulsification stability. SOLUTION: The method for producing liquid seasoning containing sesame, water-phase and oil-phase-containing oil-in-water emulsified substance comprises mixing the sesame, the water phase and the oil phase, followed by emulsifying the mixture so that it is higher than 40 mass% for sesame, having a grain diameter of 1 mm or smaller which exists in the raw material for the liquid seasoning, prior to emulsification remains after emulsification. COPYRIGHT: (C)2009,JPO&INPIT
    • 待解决的问题:提供一种即使在长时间储存​​后也保持刚好烧烤芝麻的轻质香味的液体调味料的方法,并且不会引起劣化的气味,并且乳化稳定性优异。 解决方案:含有芝麻,水相和油相的水包油乳化物质的液体调味料的制备方法包括将芝麻,水相和油相混合,然后将混合物乳化,使 在乳化后残留乳化前,液态调味料原料中存在的粒径为1mm以下的芝麻,优选为40质量%以上。 版权所有(C)2009,JPO&INPIT
    • 8. 发明专利
    • Acidic oil-in-water emulsion composition
    • 酸性水包油乳剂组合物
    • JP2010057509A
    • 2010-03-18
    • JP2009283285
    • 2009-12-14
    • Kao Corp花王株式会社
    • SHIIBA DAISUKETAKAHASHI HIDEKAZUKAWAI SHIGERUSAKUTA TOSHITAKAKIMURA TERUYUKI
    • A23L27/60A23D7/00
    • 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
    • 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
    • 10. 发明专利
    • Water in oil type oil and fat emulsion composition for cake
    • 油类型油水和脂肪乳化组合物
    • JP2006136331A
    • 2006-06-01
    • JP2005362936
    • 2005-12-16
    • Kao Corp花王株式会社
    • MORISHITA AKITOSHIGOTO TAKESHIKIMURA TERUYUKI
    • A21D2/16A21D13/08A23D7/00A23G3/00A23G3/34
    • PROBLEM TO BE SOLVED: To provide a water in oil type oil and fat emulsion composition for cake imparting stability to a dough, and to provide a cake comprising the water in oil type oil and fat emulsion composition and a method for producing cakes. SOLUTION: The invention relates to the cake comprising 100 pts.wt. of flour, 150-300 pts.wt. of egg, 20-250 pts.wt. of sugars and 10-50 pts.wt. of the water in oil type oil and fat emulsion composition, wherein the water in oil type oil and fat emulsion composition comprises 25-70 wt.%. of edible oil and fat, 25-60 wt.%. of water and water soluble component, 3-20 wt.%. of pregelatinized starch with suppressed swelling tendency, 0.5-30 wt.%. of emulsifier, 0.5-10 wt.%. of thickening stabilizer, and the flour contains 30-100 wt.% of starch. COPYRIGHT: (C)2006,JPO&NCIPI
    • 要解决的问题:提供一种油包水型油脂肪乳液组合物,其用于赋予面团稳定性的蛋糕,并提供包含油包水型油脂乳液组合物的蛋糕和生产蛋糕的方法 。 解决方案:本发明涉及包含100重量份的蛋糕 面粉,150-300 pts.wt。 的蛋,20-250磅 的糖和10-50 pts.wt。 的油包水型油脂乳液组合物,其中油包水型油脂乳液组合物含有25-70重量%。 的食用油脂占25-60%(重量)。 的水和水溶性成分,3-20重量%。 的预胶化淀粉,具有抑制的膨胀倾向,为0.5-30重量%。 的乳化剂,0.5-10重量%。 的增稠稳定剂,面粉含有30-100重量%的淀粉。 版权所有(C)2006,JPO&NCIPI