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. 发明公开

EP0740905A1 Oil-and-fat feedstock for producing frozen confections and frozen confections using the same 失效
标题翻译：油和脂肪的起始原料为冰甜食的制备和使用这些起始材料作为冰糕
公开(公告)号：EP0740905A1
公开(公告)日：1996-11-06
申请号：EP96302637.2
申请日：1996-04-16
申请人： FUJI OIL COMPANY, LIMITED
发明人： Kida, Haruyasu , Oda, Yoshiki , Arai, Masako , Tashiro, Yoichi
IPC分类号： A23G9/02 , A23D9/00
CPC分类号： A23G9/327 , A23D9/00 , A23G9/52 , A23G2200/08
摘要： An oil-and-fat feedstock for producing frozen confections, such as ice cream, comprises 95 to 40% by weight of an oil-and-fat ingredient containing at least 40% by weight of SUS type triglycerides based on the weight of said oil-and-fat ingredient and 5 to 60% by weight of a lauric oil-and-fat ingredient.
摘要翻译：油和脂肪的原料生产冷冻甜食，：如冰淇淋，包括95至40％（重量）的油和脂肪的成分通过基于所述油的重量计SUS型甘油三酸酯的含至少40％的 -and-脂肪成分和5至60％（重量）的月桂酸油 - 和 - 脂肪成分。

2. 发明公开

EP0717931A3 Low softening point chocolate and process for producing thereof 失效
标题翻译：巧克力低软化和制造工艺
公开(公告)号：EP0717931A3
公开(公告)日：1997-01-02
申请号：EP95303869.2
申请日：1995-06-06
申请人： FUJI OIL COMPANY, LIMITED
发明人： Kida, Haruyasu , Arai, Masako , Tashiro, Yoichi , Baba, Hideki
IPC分类号： A23G1/00
CPC分类号： A23G1/36 , A23G1/38
摘要： Chocolate which can be marketed at ordinary room temperature in spite of its low softening point
has a softening point of 15 to 30°C and its fat ingredient comprises at least 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS), the main constituent saturated fatty acids (S) of which have 16 to 18 carbon atoms, and stable crystals of only SUS, the constituent saturated fatty acids of which have 20 to 24 carbon atoms.

3. 发明授权

EP0717931B1 Low softening point chocolate and process for producing thereof 失效
标题翻译：巧克力低软化和制造工艺
公开(公告)号：EP0717931B1
公开(公告)日：2000-11-08
申请号：EP95303869.2
申请日：1995-06-06
申请人： FUJI OIL COMPANY, LIMITED
发明人： Kida, Haruyasu , Arai, Masako , Tashiro, Yoichi , Baba, Hideki
IPC分类号： A23G1/00
CPC分类号： A23G1/36 , A23G1/38

4. 发明公开

EP0227364A3 Hard butter composition 无效
标题翻译：坚硬的黄油成分
公开(公告)号：EP0227364A3
公开(公告)日：1989-03-22
申请号：EP86309514.7
申请日：1986-12-05
申请人： FUJI OIL COMPANY, LIMITED
发明人： Sagi, Nobuo , Izumi, Tsugio , Kida, Haruyasu , Maeda, Hirokazu
IPC分类号： A23D9/00 , A23G1/00 , A23F3/00
CPC分类号： A23D9/00
摘要： A hard butter composition suitable for a cocoa butter substitute which comprises as a main ingredient a p-unsaturated-a,a'-disaturated triglyceride, constituent saturated fatty acids of which contain at least 4 % by weight of one or plurality of fatty acids selected from the group consisting of behenic acid, lignoceric aid, cerotic acid and arachidic acid, provided that the amount of arachidic acid is less than 4 % by weight based on the total weight of the constituent saturated fatty acids.
摘要翻译：一种适用于可可脂替代品的硬奶油组合物，其包含作为主要成分的β-不饱和α，α'-二饱和甘油三酯，其组成饱和脂肪酸含有至少4％重量的一种或多种选择的脂肪酸选自山acid酸，木蜡辅料，蜡酸和花生酸，条件是基于组分饱和脂肪酸的总重量，花生酸的量小于4重量％。

5. 发明公开

EP0704163A3 Low softening point chocolate 失效
标题翻译：巧克力软化点低
公开(公告)号：EP0704163A3
公开(公告)日：1997-01-02
申请号：EP95303870.0
申请日：1995-06-06
申请人： FUJI OIL COMPANY, LIMITED
发明人： Kida, Haruyasu , Arai, Masako , Tashiro, Yoichi , Baba, Hideki
IPC分类号： A23G1/00
CPC分类号： A23G1/36
摘要： Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigeration is subjected to tempering treatment and has a softening point of 15 to 30°C. Its fat ingredient comprises 95 to 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) the main constituent fatty acids of which are palmitic acid (P) and stearic acid (St) with a P/St ratio of at least 1.0 and 5 to 40% by weigh of lauric fats, the relation of P/St ratio of SUS to the fat content in the chocolate being on or in the higher fat content region above line 1 as shown in the drawing.

6. 发明授权

EP0227364B1 Hard butter composition 无效
标题翻译：硬烘烤组合物
公开(公告)号：EP0227364B1
公开(公告)日：1992-01-08
申请号：EP86309514.7
申请日：1986-12-05
申请人： FUJI OIL COMPANY, LIMITED
发明人： Sagi, Nobuo , Izumi, Tsugio , Kida, Haruyasu , Maeda, Hirokazu
IPC分类号： A23D9/00 , A23G1/00 , A23F3/00
CPC分类号： A23D9/00

7. 发明授权

EP0704163B1 Low softening point chocolate 失效
标题翻译：用巧克力软化点低
公开(公告)号：EP0704163B1
公开(公告)日：2000-11-08
申请号：EP95303870.0
申请日：1995-06-06
申请人： FUJI OIL COMPANY, LIMITED
发明人： Kida, Haruyasu , Arai, Masako , Tashiro, Yoichi , Baba, Hideki
IPC分类号： A23G1/00
CPC分类号： A23G1/36

8. 发明公开

EP0717931A2 Low softening point chocolate and process for producing thereof 失效
标题翻译： Schokolade mit niedrigem Erweichungspunkt und Herstellungsverfahren
公开(公告)号：EP0717931A2
公开(公告)日：1996-06-26
申请号：EP95303869.2
申请日：1995-06-06
申请人： FUJI OIL COMPANY, LIMITED
发明人： Kida, Haruyasu , Arai, Masako , Tashiro, Yoichi , Baba, Hideki
IPC分类号： A23G1/00
CPC分类号： A23G1/36 , A23G1/38
摘要： Chocolate which can be marketed at ordinary room temperature in spite of its low softening point
has a softening point of 15 to 30°C and its fat ingredient comprises at least 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS), the main constituent saturated fatty acids (S) of which have 16 to 18 carbon atoms, and stable crystals of only SUS, the constituent saturated fatty acids of which have 20 to 24 carbon atoms.
摘要翻译：尽管软化点低，但可以在普通室温下销售的巧克力的软化点为15-30℃，其脂肪成分占富含2-不饱和1,3-不饱和脂肪的脂肪的至少40重量％甘油三酯（SUS），其主要组成的饱和脂肪酸（S）具有16至18个碳原子，以及仅具有SUS的稳定晶体，其构成的饱和脂肪酸具有20至24个碳原子。

9. 发明公开

EP0704163A2 Low softening point chocolate 失效
标题翻译： Schokolade mit niedrigem Erweichungspunkt
公开(公告)号：EP0704163A2
公开(公告)日：1996-04-03
申请号：EP95303870.0
申请日：1995-06-06
申请人： FUJI OIL COMPANY, LIMITED
发明人： Kida, Haruyasu , Arai, Masako , Tashiro, Yoichi , Baba, Hideki
IPC分类号： A23G1/00
CPC分类号： A23G1/36
摘要： Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigeration is subjected to tempering treatment and has a softening point of 15 to 30°C. Its fat ingredient comprises 95 to 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) the main constituent fatty acids of which are palmitic acid (P) and stearic acid (St) with a P/St ratio of at least 1.0 and 5 to 40% by weigh of lauric fats, the relation of P/St ratio of SUS to the fat content in the chocolate being on or in the higher fat content region above line 1 as shown in the drawing.
摘要翻译：进行冷冻或冷冻温度范围内进食时口腔具有优异的硬度和熔融性能的巧克力进行回火处理，软化点为15〜30℃。其脂肪成分含有95〜40重量％的富含脂肪在2-不饱和1,3-饱和甘油三酸酯（SUS）中，其主要构成脂肪酸是棕榈酸（P）和硬脂酸（St），P / St比为至少1.0和5至40重量％的月桂酸脂肪，如图所示，SUS的P / St比与巧克力中脂肪含量之间的关系在线1上方的较高脂肪含量区域中。

10. 发明公开

EP0227364A2 Hard butter composition 无效
标题翻译： Hartbutterzusammensetzung。
公开(公告)号：EP0227364A2
公开(公告)日：1987-07-01
申请号：EP86309514.7
申请日：1986-12-05
申请人： FUJI OIL COMPANY, LIMITED
发明人： Sagi, Nobuo , Izumi, Tsugio , Kida, Haruyasu , Maeda, Hirokazu
IPC分类号： A23D9/00 , A23G1/00 , A23F3/00
CPC分类号： A23D9/00
摘要： A hard butter composition suitable for a cocoa butter substitute which comprises as a main ingredient a p-unsaturated-a,a'-disaturated triglyceride, constituent saturated fatty acids of which contain at least 4 % by weight of one or plurality of fatty acids selected from the group consisting of behenic acid, lignoceric aid, cerotic acid and arachidic acid, provided that the amount of arachidic acid is less than 4 % by weight based on the total weight of the constituent saturated fatty acids.

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