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1. 发明专利

JP2005210978A Antiaging oil and fat composition 审中-公开
标题翻译：抗油脂组合物
公开(公告)号：JP2005210978A
公开(公告)日：2005-08-11
申请号：JP2004022780
申请日：2004-01-30
申请人： Nof Corp , 日本油脂株式会社
发明人： OKUYAMA HARUMI , ABE SHUICHI , HIBINO HIDEHIKO
IPC分类号： A23L1/30 , A23D7/00 , A23D9/007 , A61K38/00 , A61P43/00
摘要： PROBLEM TO BE SOLVED: To obtain an antiaging oil and fat composition having antiaging and life span-extending effects, subjected to transestrification causing no separation owing to high melting point even if mixed, and to provide stable margarine using the antiaging oil and fat composition. SOLUTION: This antiaging oil and fat composition contains ≥20 wt.% of α-linolenic acid (n-3). The weight ratio of α-linolenic acid (n-3) to linoleic acid (n-6) is 1 or above. The composition is obtained by mixing 20-50 wt.% of oil and fat at the weight ratio of (n-3)/(n-6) of 1 or above with 80-50 wt.% of animal oil and fat and subjecting the mixture to transestrification. The margarine obtained by using the antiaging oil and fat composition is also provided. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：待解决的问题为了获得具有抗衰老和寿命延长效果的抗衰老油脂组合物，即使混合也经受了由于高熔点而不分离的渗透，并且使用抗老化油提供稳定的人造黄油，脂肪组成。
解决方案：该抗衰老油脂组合物含有≥20重量％的α-亚麻酸（n-3）。 α-亚麻酸（n-3）与亚油酸（n-6）的重量比为1以上。通过将20-50重量％的油脂以（n-3）/（n-6）为1或以上的重量比与80-50重量％的动物油和脂肪混合而获得，混合物过滤。还提供了通过使用抗衰老油脂组合物获得的人造黄油。版权所有（C）2005，JPO＆NCIPI

2. 发明专利

JP2007244218A Oil-and-fat composition for whipped cream 审中-公开
标题翻译：油和油脂组合物
公开(公告)号：JP2007244218A
公开(公告)日：2007-09-27
申请号：JP2006068311
申请日：2006-03-13
申请人： Nof Corp , 日本油脂株式会社
发明人： MIYAZAKI YOSUKE , ABE SHUICHI , ARAI MOTOHARU
IPC分类号： A23D7/00 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for whipped cream substantially containing no trans acid and developing the same physical property as that developed when using a conventional oil-and-fat composition for whipped cream containing hardened oil. SOLUTION: The oil-and-fat composition for whipped cream comprises 5-50 pts.mass of extremely hardened oil and fat whose constituent fatty acid has 5-60 mass% of 20-24C saturated fatty acid as a component (A), and 50-95 pts.mass of liquid oil and fat as a component B. The oil and fat composition has a melting point of the 35-50°C, and the constituent fatty acid of the oil and fat composition contains 10-60 mass% of saturated fatty acid. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种基本上不含任何反式酸的搅打奶油的油脂组合物，并且与使用常规的油脂组合物用于含有硬化油的搅打奶油时所形成的相同的物理性质。解决方案：用于搅打奶油的油脂组合物包含5-50质量份极硬硬脂肪和脂肪，其构成脂肪酸具有5-60质量％的20-24℃饱和脂肪酸作为组分（A ）和50-95重量份的液体油和脂肪作为组分B.油和脂肪组合物的熔点为35-50℃，油脂组成的脂肪酸含有10- 60质量％的饱和脂肪酸。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2004283043A Method for producing medium chain fatty acid-bound phospholipid 审中-公开
公开(公告)号：JP2004283043A
公开(公告)日：2004-10-14
申请号：JP2003077153
申请日：2003-03-20
申请人： Nof Corp , 日本油脂株式会社
发明人： ABE SHUICHI , ARAI MOTOHARU
IPC分类号： C12P9/00 , C07F9/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a medium chain fatty acid-bound phospholipid, by which the medium chain fatty acid-bound phospholipid having excellent oxidation stability and dispersibility in water without raising the melting point and without accompanying a troublesome work can profitably be produced.
SOLUTION: This method for producing the medium chain fatty acid-bound phospholipid, comprising subjecting a phospholipid and a medium chain fatty acid triglyceride to a phospholipid ester interchange reaction using a lipase in the absence of an organic solvent, is characterized by using one or more lipases originating from one or more microorganisms selected from the group consisting of the genuses Rhizomucor, Thermomyces, Candida, Alcaligenes, and Pseudomonas as the lipase.
COPYRIGHT: (C)2005,JPO&NCIPI

4. 发明专利

JP2004217633A Method of producing higher alcohol 有权
公开(公告)号：JP2004217633A
公开(公告)日：2004-08-05
申请号：JP2003423759
申请日：2003-12-19
申请人： Nof Corp , 日本油脂株式会社
发明人： TANIMIZU KOICHI , ABE SHUICHI , IWANAMI KOICHI
IPC分类号： A23L1/30 , A23L1/03 , C07C27/02 , C07C29/86 , C07C31/02 , C11B11/00 , C11C1/04
摘要： PROBLEM TO BE SOLVED: To provide a method of producing higher alcohol in which natural wax is saponified into a long-chain fatty acid soap and a higher alcohol, then the higher alcohol is extracted with a fat and oil melting at ≤ 30°C as a solvent and the long chain fatty acid soap is washed with warm water, thus the resultant higher alcohol is sanitarily desirable with high safety. SOLUTION: In this method of producing higher alcohol, natural wax including higher alcohol with a carbon atoms of 20-36 as constitution components is saponified into a long chain fatty acid soap and a higher alcohol, the higher alcohol of 20-36C is extracted with a solvent and fractionated. In this case, a fat and oil melting at ≤ 30°C is used as a solvent to extract the higher alcohol melting at ≥ 55°C, then the extracted higher alcohol is washed with hot water at ≥ 55°C to separate the long chain fatty acid soap whereby the purified higher alcohol is collected. COPYRIGHT: (C)2004,JPO&NCIPI

5. 发明专利

JP2009072096A Oil and fat composition for whipped cream 审中-公开
标题翻译：油和油脂组合物
公开(公告)号：JP2009072096A
公开(公告)日：2009-04-09
申请号：JP2007243415
申请日：2007-09-20
申请人： Nof Corp , 日油株式会社
发明人： MIYAZAKI YOSUKE , ABE SHUICHI
IPC分类号： A23D7/00 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide an oil and fat composition for whipped cream, having excellent whipping properties, and excellent emulsification stability, and substantially containing no trans-acid. SOLUTION: This oil and fat composition for whipped cream contains as (A) component, 50-95 mass pts.wt. of extremely hardened oil as follows, and as B component, 5-50 mass pts.wt. of liquid vegetable oil and fat. (A) component: interesterified oil which is made from 8-24C fatty acid, and contains 50-60 mass% of 8-12C fatty acid and 3-12 mass% of 20-24C fatty acid. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：为了提供具有优良搅拌性能，优异的乳化稳定性，并且基本不含有反式酸的搅打奶油的油脂组合物。
解决方案：用于搅打奶油的油脂组合物含有（A）成分，50-95质量份的非常硬化的油如下，和作为B成分，5-50质量重量的液体植物油脂。（A）成分：由8-24℃脂肪酸制成的含有50-60质量％的8-12C脂肪酸和3-12质量％的20-24C脂肪酸的酯化油。版权所有（C）2009，JPO＆INPIT

6. 发明专利

JP2012070703A Oil-and-fat composition for whipped cream 有权
标题翻译：油和油脂组合物
公开(公告)号：JP2012070703A
公开(公告)日：2012-04-12
申请号：JP2010219500
申请日：2010-09-29
申请人： Nof Corp , 日油株式会社
发明人： ABE SHUICHI
IPC分类号： A23D7/00 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for whipped cream, and to provide whipped cream containing the composition.SOLUTION: There are provided an oil-and-fat composition for whipped cream includes: 50-65 pts.mass of oil-and-fat with a melting point of 33-42°C as the A-component described below; as the B=component described below, 35-50 pts.mass of oil-and-fat with a 5°C-SFC(solid fat content) of 25-40 mass%, a 10°C-SFC of 15-30 mass% and a 20°C-SFC of 1-10 mass%; and less than 2 pts.mass of trans-acid(s), an oil-in-water-type emulsified liquid for whipped cream, and whipped cream each containing the above composition are also provided. The A-component: such transesterified hydrogenated oil-and-fat as to contain 30-40 pts.mass of 12C saturated fatty acid(s) and 5-15 pts.mass of 22C saturated fatty acid(s) in the constituent fatty acids, and be 2 or less in iodine value; and the B-component: such transesterified vegetable oil-and-fat as to contain 12-30 pts.mass of 12C saturated fatty acid(s) and 40-50 pts.mass of 18C monofunctional unsaturated fatty acid(s) in the constituent fatty acids, and less than 10 pts.mass of 18C polyunsaturated fatty acid(s) containing two or more intramolecular double bonds.
摘要翻译：要解决的问题：提供用于搅打奶油的油脂组合物，并提供含有该组合物的搅打奶油。提供了一种用于搅打奶油的油脂组合物，其包括：作为下述A成分的熔点为33-42℃的油脂的50-65质量份。如下所述的B =成分，具有25-40质量％的5〜C-SFC（固体脂肪含量）的35-50质量％的油脂，10〜30质量％的10℃〜SFC ％和20〜C-SFC为1-10质量％; 并且还提供少于2磅的反式酸，一种用于搅打奶油的水包油型乳化液和每种含有上述组合物的搅打奶油。 A组分：这种酯交换氢化油脂在构成脂肪酸中含有30-40质量％的12℃饱和脂肪酸和5-15重量份的22℃饱和脂肪酸，碘值为2以下。和B成分：这种酯交酯化植物油脂，含有12-30磅的12℃饱和脂肪酸和40-50重量份的18C单官能不饱和脂肪酸组分脂肪酸和少于10 pts.mass的含有两个或更多个分子内双键的18C多不饱和脂肪酸。版权所有（C）2012，JPO＆INPIT

7. 发明专利

JP2010110269A Oil-and-fat composition for whipped cream 审中-公开
标题翻译：油和油脂组合物
公开(公告)号：JP2010110269A
公开(公告)日：2010-05-20
申请号：JP2008286018
申请日：2008-11-07
申请人： Nof Corp , 日油株式会社
发明人： ABE SHUICHI
IPC分类号： A23D9/007 , A23D7/00 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for whipped cream giving whipped cream being good in meltability in the mouth, shape retainability and flavor stability. SOLUTION: The oil-and-fat composition for whipped cream includes 45-65 pts.mass of the A-component described below and 40-55 pts.mass of the B-component described, wherein the A-component is an transesterified hydrogenated oil-and-fat containing 30-40 pts.mass of a 12C saturated fatty acid and 5-15 pts.mass of a 22C saturated fatty acid in 100 pts.mass of constituent fatty acids, has a melting point of 33-42°C and an iodine value of 2 or less and the B-component is a plant-derived hydrogenated oil-and-fat containing 10-20 pts.mass of a saturated fatty acid and 10 pts.mass or less of a polyunsaturated fatty acid having two or more double bonds, in 100 pts.mass of the constituent fatty acids and has a melting point 20-35°C. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种用于搅打奶油的油脂组合物，其具有口中可熔性好，形状保持性和风味稳定性好的搅打奶油。解决方案：用于搅打奶油的油脂组合物包含下述的A组分45-65重量份和所述B组分40-55重量份，其中A组分是含有30-40pts.mass的12℃饱和脂肪酸的酯交换氢化油脂和100磅/平方米的构成脂肪酸中的5-15磅的22℃饱和脂肪酸的熔点为33- 42℃，碘值2以下，B成分为含有10〜20质量％的饱和脂肪酸和10质量％以下的多不饱和脂肪酸的植物来源的氢化油脂具有两个或更多个双键的酸，在100质量％的构成脂肪酸中，并且具有20-35℃的熔点。版权所有（C）2010，JPO＆INPIT

8. 发明专利

JP2009081998A Popcorn composition for cooking 审中-公开
标题翻译：用于烹饪的苦味组合物
公开(公告)号：JP2009081998A
公开(公告)日：2009-04-23
申请号：JP2007251510
申请日：2007-09-27
申请人： Nof Corp , 日油株式会社
发明人： MIYAZAKI YOSUKE , ABE SHUICHI
IPC分类号： A23L1/18
摘要： PROBLEM TO BE SOLVED: To provide a popcorn composition for cooking which has the low content of trans acid and good oxidation stability and whose favorable flavor can be maintained for a long time. SOLUTION: The popcorn composition for cooking includes 100 pts.mass of dry corn, 30-50 pts.mass of a vegetable oil-and-fat composition having a melting point at 40-55°C, and 100-1,000 ppm of organic acid and/or its derivative based on the vegetable oil-and-fat composition. The organic acid and its derivative includes a compound selected from an ascorbic acid, an erythorbic acid, a malic acid, a citric acid, an ascorbic acid fatty acid ester, an erythorbic acid fatty acid ester, a malic acid fatty acid ester, a citric acid fatty acid ester, and the salts thereof. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：待解决的问题：提供具有低含量的反式酸和良好的氧化稳定性的烹饪用爆米花组合物，并且可以长时间保持其良好的风味。解决方案：用于烹饪的爆米花组合物包括100磅干玉米，30-50磅的熔点为40-55℃的植物油脂组合物和100-1,000ppm 的基于植物油脂组合物的有机酸和/或其衍生物。有机酸及其衍生物包括选自抗坏血酸，异抗坏血酸，苹果酸，柠檬酸，抗坏血酸脂肪酸酯，异抗坏血酸脂肪酸酯，苹果酸脂肪酸酯，柠檬酸酸性脂肪酸酯及其盐。版权所有（C）2009，JPO＆INPIT

9. 发明专利

JP2008161106A Oil and fat composition for whipped cream 审中-公开
标题翻译：油和油脂组合物
公开(公告)号：JP2008161106A
公开(公告)日：2008-07-17
申请号：JP2006353759
申请日：2006-12-28
申请人： Nof Corp , 日油株式会社
发明人： MIYAZAKI YOSUKE , ABE SHUICHI
IPC分类号： A23L9/20 , A23D9/007
摘要： PROBLEM TO BE SOLVED: To provide an oil and fat composition for whipped cream which does not practically include trance acid and has a superior emulsifying stability and a whipping characteristic. SOLUTION: The oil and fat composition for whipped cream includes oils and fats of 60-95 parts by mass having a melting point of 30-50 degrees as an A component, and vegetable oils and fats of 5-40 parts by mass having a melting point of 10 degrees or less as a B component. The A component is made of a mixed fatty acid and glycerol consisting of a 8-12C fatty acid of 20-50 mass%, a 14-18C fatty acid of 25-65 mass%, and a 20-24C fatty acid of 10-25 mass% with the, and the oils and fats include glycerol of 50-80 mass% in which the sum of the carbon atoms of the constitutive fatty acid is 36 to 48. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供实际上不含恍惚酸并具有优异的乳化稳定性和搅打特性的搅打奶油的油脂组合物。解决方案：用于搅打奶油的油脂组合物包括：作为A组分的熔点为30-50度的油和脂肪为60-95质量份，以及5-40质量份的植物油和脂肪具有10度以下的熔点作为B成分。 A组分由混合脂肪酸和由20-50质量％的8-12C脂肪酸，25-65质量％的14-18C脂肪酸和20-24℃的10-24脂肪酸组成的甘油组成， 25质量％，油和脂肪包括50-80质量％的甘油，其中构成型脂肪酸的碳原子总数为36至48.版权所有（C）2008，JPO＆INPIT

10. 发明专利

JP2009153491A Oil and fat composition for liquid coffee whitener 有权
标题翻译：液体咖啡的油和脂肪组合物
公开(公告)号：JP2009153491A
公开(公告)日：2009-07-16
申请号：JP2007337969
申请日：2007-12-27
申请人： Nof Corp , 日油株式会社
发明人： ABE SHUICHI
IPC分类号： A23D9/007 , A23C11/00
摘要： PROBLEM TO BE SOLVED: To provide an oil and fat composition for liquid coffee whitener, made from oil and fat with less trans-acid content, and excellent in cream feeling at room temperature, dispersibility when adding to coffee, and emulsification stability in low temperature preservation of coffee whitener to be produced. SOLUTION: This oil and fat composition for liquid coffee whitener has a trans-acid content of ≤2 mass%, and contains as the constituent fatty acid, 12-20 mass% of lauric acid, 12-20 mass% of palmitic acid, and 40-50 mass% of oleic acid. The composition has an SFC of 5-10 at 25°C, an SFC of 7-15 at 20°C and an SFC of 12-20 at 15°C. Liquid coffee whitener produced using the oil and fat composition is also provided. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供一种油脂组合物，其由油脂和反式酸反应性较低，在室温下具有优异的奶油感，加入咖啡时的分散性和乳化稳定性在低温保存的咖啡增白剂中生产。解决方案：该液体咖啡增白剂用油脂组合物的反式酸含量≤2质量％，作为构成脂肪酸，12-20质量％的月桂酸，12-20质量％的棕榈酸酸和40-50质量％的油酸。组合物在25℃下具有5-10的SFC，在20℃下的SFC为7-15，在15℃下的SFC为12-20。还提供了使用油脂组合物生产的液体咖啡增白剂。版权所有（C）2009，JPO＆INPIT

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