专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US07435441B2 Fat composition 有权
标题翻译：脂肪组成
公开(公告)号：US07435441B2
公开(公告)日：2008-10-14
申请号：US10475537
申请日：2003-01-20
申请人： Kenichi Hashizume , Yasuo Okutomi , Toru Kajimura , Miki Shirahane
发明人： Kenichi Hashizume , Yasuo Okutomi , Toru Kajimura , Miki Shirahane
IPC分类号： A23D9/00
CPC分类号： A21D2/16 , A21D13/16 , A23D9/00 , A23D9/04
摘要： A fat composition having a fat phase which, when completely melted at 70° C. and subsequently held at 0° C. for 30 minutes and then at 5° C. for 7 days, gives fat crystals which are β-form crystals of a two-chain-length structure. Even when produced without conducting a special temperature control, the fat composition contains stable crystals, is soft even at low temperatures, and has a wide plasticity range and satisfactory stability with no change in consistency with time. It is especially suitable for use as a roll-in fat composition.
摘要翻译：具有脂肪相的脂肪组合物，其在70℃下完全熔融，然后在0℃下保持30分钟，然后在5℃下保持7天，得到脂肪晶体，其为β型晶体双链长度结构。即使在不进行特殊温度控制的情况下，脂肪组合物也含有稳定的结晶，即使在低温下也是柔软的，并且具有宽的塑性范围和令人满意的稳定性，而且随时间的一致性没有变化。它特别适合用作卷入脂肪组合物。

2. 发明授权

US06544575B1 Oil-in-water type emulsion composition 有权
标题翻译：水包油型乳液组合物
公开(公告)号：US06544575B1
公开(公告)日：2003-04-08
申请号：US09857046
申请日：2001-05-31
申请人： Mikihiro Kaneko , Kenji Ikeda , Yasuo Okutomi
发明人： Mikihiro Kaneko , Kenji Ikeda , Yasuo Okutomi
IPC分类号： A23D700
CPC分类号： A23D7/0056 , A21D2/165 , A23D7/0053 , A23L9/22 , A23L9/24 , A23L27/60 , A23L29/256 , A23V2002/00 , A23V2250/50364 , A23V2250/50366 , A23V2250/54252 , A23V2200/222
摘要： An oil-in-water type emulsion composition which comprises an oil or fat, water, a protein, and a carrageenan but is free from emulsifiers. The oil-in-water type emulsion composition, though not containing an emulsifier, shows high emulsion stability against physical stresses such as heating, freezing, stirring, kneading, etc.
摘要翻译：包含油或脂肪，水，蛋白质和角叉菜胶但不含乳化剂的水包油型乳剂组合物。水包油型乳液组合物虽然不含乳化剂，但对于诸如加热，冷冻，搅拌，捏合等物理应力显示出高的乳化稳定性。

3. 发明授权

US5178897A Water-in-oil emulsion composition for bakery 失效
标题翻译：水果油乳液组合物
公开(公告)号：US5178897A
公开(公告)日：1993-01-12
申请号：US767834
申请日：1991-09-30
申请人： Shinji Tanaka , Yasuo Okutomi , Amane Endo
发明人： Shinji Tanaka , Yasuo Okutomi , Amane Endo
IPC分类号： A23L9/20 , A21D2/16 , A23D7/00 , A23D7/01 , B01J13/00
CPC分类号： A21D2/16 , A23D7/011 , A23D7/013
摘要： The water-in-oil emulsion composition for bakery of the present invention comprises from 30 to 70% by weight of an oil and fat phase containing a fat showing a SFC of 30 or above, 20 or above and 10 or above, respectively, at 10.degree. C., 20.degree. C. and 30.degree. C. and from 70 to 30% by weight of an aqueous phase containing a hydrated emulsifier and contains a monoglyceride containing from 5 to 100% by mole of transmonoenoic acid(s) in the constituting fatty acids and a sizing agent.

4. 发明授权

US5034240A Process for the production of roll-in fat containing solid component 失效
标题翻译：用于生产包含固体成分的卷入脂肪的方法
公开(公告)号：US5034240A
公开(公告)日：1991-07-23
申请号：US486788
申请日：1990-03-01
申请人： Shinji Tanaka , Yasuo Okutomi
发明人： Shinji Tanaka , Yasuo Okutomi
IPC分类号： A23D9/04 , A21D8/02 , A23C19/093 , A23D7/00 , A23D7/04 , A23D9/00 , A23G1/00 , A23G1/56 , A23G3/34 , C11B15/00
CPC分类号： A23G1/56 , A23C19/093 , A23D7/001 , A23D9/00 , A23G3/346 , A23G2200/08
摘要： A process for the production of a roll-in fat containing a solid component which comprises mixing an oleaginous material, which has been solidified by cooling and then a finely divided, with finely divided solid component not or hardly soluble in said oleaginous material and kneading the obtained mixture under reduced pressure.

5. 发明授权

US4396638A Edible fat-containing composition having good whipping properties 失效
标题翻译：食用含脂肪组合物具有良好的搅打性能
公开(公告)号：US4396638A
公开(公告)日：1983-08-02
申请号：US283516
申请日：1981-07-15
申请人： Hiroshi Edo , Yasuo Okutomi
发明人： Hiroshi Edo , Yasuo Okutomi
IPC分类号： A23D7/005 , A23L9/20 , A23D3/00 , A23D5/00
CPC分类号： A23D7/0053 , A23L9/20
摘要： An edible emulsion having good whipping characteristics comprising an aqueous phase containing lipoprotein material and optionally lipoprotein film coated globular fat particles, and a continuous fat phase having dispersed therein globular fat particles which are coated with lipoprotein film. The emulsion consists essentially of between about 25% and 90% by weight of total fat based on the weight of the emulsion and between about 10% and 75% of total aqueous phase based on the weight of the emulsion, said total fat comprising the globular fat particles and the continuous fat phase, and said globular fats being present in an amount more than about 0.1 ml per gram of total fat when the amount of said globular fat particles is determined by the analytical procedure disclosed in the specification.
摘要翻译：具有良好搅打特性的可食用乳液，其包含含有脂蛋白材料的水相和任选的脂蛋白薄膜包衣球状脂肪颗粒，以及分散有脂蛋白薄膜的球状脂肪颗粒的连续脂肪相。基于乳液的重量，乳液基本上占总脂肪的约25重量％至90重量％，基于乳液重量的总水相的约10％至75％，所述总脂肪包含球形脂肪颗粒和连续脂肪相，并且当通过说明书中公开的分析程序确定所述球状脂肪颗粒的量时，所述球状脂肪以每克总脂肪超过约0.1ml的量存在。

6. 发明授权

US06770317B2 Whipped cream 失效
标题翻译：鞭打奶油
公开(公告)号：US06770317B2
公开(公告)日：2004-08-03
申请号：US09958562
申请日：2001-10-10
申请人： Emi Takahashi , Kenji Ikeda , Yasuo Okutomi
发明人： Emi Takahashi , Kenji Ikeda , Yasuo Okutomi
IPC分类号： A23G300
CPC分类号： A23C13/12 , A23L9/20 , A23L9/22 , A23P30/40 , A23V2002/00 , A23V2250/18 , A23V2250/1842 , A23V2250/192 , A23V2250/211 , A23V2250/54246 , A23V2250/642 , A23V2250/5086 , A23V2250/50722
摘要： Whipped cream of the present invention contains substantially no spherical fat particles having a particle diameter of 1 &mgr;m or greater, or contains 10% or more of spherical fat particles having a particle diameter of 0.1 &mgr;m or smaller, or contains 20% by volume or more of spherical fat particles having a particle diameter of 0.4 &mgr;m or smaller.
摘要翻译：本发明的鞭打奶油基本上不含有粒径为1μm以上的球形脂肪粒子，或者含有10％以上的粒径为0.1μm以下的球状脂肪粒子，或者含有20体积％以上的粒径为0.4μm以下的球状脂肪粒子。

7. 发明授权

US5690986A Oil-in-water type emulsion and process for producing the same 失效
标题翻译：水包油型乳液及其制造方法
公开(公告)号：US5690986A
公开(公告)日：1997-11-25
申请号：US618175
申请日：1996-03-19
申请人： Yasuo Okutomi , Toshihiro Shimada
发明人： Yasuo Okutomi , Toshihiro Shimada
IPC分类号： A23D7/00 , A23D7/005 , A23G3/00 , A23G3/34 , A23L9/20 , A23L29/10 , B01J13/00
CPC分类号： A23D7/0053 , A23L9/22 , A23L9/24
摘要： An oil-in-water type emulsion is disclosed which contains (1) an emulsifying agent, (2) a lysophospholipoprotein, and (3) a protein other than the lysophospholipoprotein (2), (4) oil and (5) water the protein (3) having a larger molecular weight than the protein. (2) A process for producing the same composition includes preliminarily emulsifying an aqueous phase containing the emulsifying agent (1) and the lysophospholipoprotein (2) with an oil phase, homogenizing the emulsion, and then adding the protein (3) to the homogenate. Alternately the oil and water components containing the emulsifying agent (1) and the lysophospholipoprotein (2) are emulsified by means of a membrane emulsifier and then the protein (3) is added thereto.
摘要翻译：公开了一种水包油型乳剂，其包含（1）乳化剂，（2）溶血磷脂蛋白，和（3）除溶血磷脂蛋白（2）以外的蛋白质，（4）油和（5）将蛋白质（3）具有比蛋白质更大的分子量。（2）相同组成物的制造方法包括用油相预先乳化含有乳化剂（1）和溶血磷脂蛋白（2）的水相，均化乳液，然后将蛋白质（3）加入到匀浆中。或者，含有乳化剂（1）和溶血磷脂蛋白（2）的油和水组分通过膜乳化剂乳化，然后加入蛋白质（3）。

8. 发明授权

US5409723A Dough composition for puff pastries 失效
标题翻译：面粉组合为泡沫糕点
公开(公告)号：US5409723A
公开(公告)日：1995-04-25
申请号：US967121
申请日：1992-10-27
申请人： Yasuo Okutomi , Shinji Tanaka
发明人： Yasuo Okutomi , Shinji Tanaka
IPC分类号： A21D2/16 , A21D13/08 , A23D7/00 , A23D9/00 , A23C15/04
CPC分类号： A23D7/003 , A23D9/00
摘要： The dough composition for puff pastries of the present invention comprises a fat composition which contains at least 30% by volume, based on the whole of the crystal aggregates, of crystal aggregates having a .beta.'- or intermediate crystal form and a size exceeding 10 .mu.m.
摘要翻译：用于本发明的泡沫糕点的面团组合物包含脂肪组合物，其含有至少30体积％的基于整个结晶聚集体的具有β'或中间晶形并且尺寸超过10微米的晶体聚集体 m。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式