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1. 发明专利

JP2010178755A Bread containing liquid oil 有权
标题翻译：包含液体油
公开(公告)号：JP2010178755A
公开(公告)日：2010-08-19
申请号：JP2010094612
申请日：2010-04-16
申请人： Kao Corp , 花王株式会社
发明人： KAMEO YOJI , TOKUNAGA TATSUYA
IPC分类号： A21D2/14 , A21D2/16 , A21D2/18 , A21D8/02 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide bread containing a liquid oil and improved in soluble touch in mouth. SOLUTION: In the bread containing the liquid oil, (A) 0.5 to 8 pts.wt. of a fatty oil or fat and (E) 1 to 20 pts.wt. of a fatty oil or fat composition are blended based on 100 pts.wt. of wheat flour. The fatty oil or fat composition (E) is preliminarily prepared by blending (B) 50 to 85 pts.wt. of a liquid oil having a melting point of not more than 20°C, (C) 0.1 to 10 pts.wt. of a thickening polysaccharide and (D) 10 to 35 pts.wt. of an emulsifying agent whose 80 wt.% or more comprises a glycerol fatty acid monoester and propylene glycol fatty acid monoester, wherein the ratio of (B)/(D) is not more than 6.5. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供含有液体油的面包，并改善口中的可溶性触感。
解决方案：在含有液体油的面包中，（A）0.5至8重量份的脂肪油或脂肪和（E）1至20重量份的脂肪油或脂肪组合物以100重量份混合。的小麦粉。脂肪油或脂肪组合物（E）通过将（B）50-85重量份的熔点不大于20℃的液体油，（C）为0.1〜10重量份。的增稠多糖和（D）10至35重量份的80重量％以上的乳化剂包含甘油脂肪酸单酯和丙二醇脂肪酸单酯，其中（B）/（D）的比例不大于6.5。版权所有（C）2010，JPO＆INPIT

2. 发明专利

JP2005341856A Bread 有权
标题翻译：面包
公开(公告)号：JP2005341856A
公开(公告)日：2005-12-15
申请号：JP2004164829
申请日：2004-06-02
申请人： Kao Corp , 花王株式会社
发明人： KAMEO YOJI , TOKUNAGA TATSUYA
IPC分类号： A21D2/16 , A21D2/18 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide breads containing liquid oil and improving a melting in mouth feeling. SOLUTION: The breads contain (A) 20.5-87 pts. wt. oils and fats, (B) 0,001-2 pts. wt. moisturizer, (C) 0.1-7 pts. wt. emulsifying agent and (D) 5-30 pts. wt. sugars based on 100 pts. wt. wheat flour. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供含有液体油的面包，并改善口感。面包含（A）20.5-87点。重量。油和脂肪，（B）0,001-2点。重量。保湿剂，（C）0.1-7份。重量。乳化剂和（D）5-30份。重量。基于100个糖的糖。重量。面粉。版权所有（C）2006，JPO＆NCIPI

3. 发明专利

JP2005176733A Bread containing a liquid oil 审中-公开
标题翻译：包含液体的油
公开(公告)号：JP2005176733A
公开(公告)日：2005-07-07
申请号：JP2003423142
申请日：2003-12-19
申请人： Kao Corp , 花王株式会社
发明人： KAMEO YOJI , TOKUNAGA TATSUYA
IPC分类号： A21D2/16 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide breads containing a liquid oil and having improved melting feeling in the mouth. SOLUTION: The breads containing the liquid oil is obtained by formulating (A) 0.5-8 pts. wt. fat and oil, (B) 0.5-17 pts. wt. liquid oil having ≤20°C melting point, (C) 0.001-2 pts. wt. humectant and (D) 0.1-7 pts. wt. emulsifier with 100 pts. wt. flour. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供含有液体油并且在口中具有改善的熔化感的面包。
解决方案：含有液体油的面包是通过配制（A）0.5-8份得到的。重量。脂肪和油，（B）0.5-17磅。重量。熔点≤20℃的液体油，（C）0.001-2。重量。保湿剂和（D）0.1-7份。重量。乳化剂100磅。重量。面粉。版权所有（C）2005，JPO＆NCIPI

4. 发明专利

JP2008200032A Breads 审中-公开
标题翻译：面包
公开(公告)号：JP2008200032A
公开(公告)日：2008-09-04
申请号：JP2007330620
申请日：2007-12-21
申请人： Kao Corp , 花王株式会社
发明人： KAMEO YOJI
IPC分类号： A21D2/36 , A21D13/00 , A23L1/30
CPC分类号： A21D2/36 , A23P10/40 , A23V2002/00 , A23V2250/214
摘要： PROBLEM TO BE SOLVED: To provide breads which contain large amounts of catechins, but are properin textures, brightness and flavors. SOLUTION: The breads prepared by adding a catechins-containing plant extract purified product so that the catechins are compounded in amounts of 0.2 to 0.5 pts.wt. based on 100 pts.wt. of grain flours, is such that catechins/tannin weight ratio, in the catechins-containing plant extract purified product, is in the range of 0.81 to 1.10. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供含有大量儿茶素的面包，但质地正确，亮度和口味。解决方案：通过加入含儿茶素的植物提取物纯化产物制备的面包，使得儿茶素类以0.2至0.5重量份的量配混。基于100重量在儿茶素类植物提取物纯化产物中，儿茶素/单宁重量比在0.81〜1.10的范围内。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2008200031A Baked pastries 有权
标题翻译：面包糕点
公开(公告)号：JP2008200031A
公开(公告)日：2008-09-04
申请号：JP2007330518
申请日：2007-12-21
申请人： Kao Corp , 花王株式会社
发明人： KAMEO YOJI , TSUCHIDA MAYUKO
IPC分类号： A21D13/08 , A23G3/50
摘要： PROBLEM TO BE SOLVED: To provide baked pastries which contain large amounts of catechins, while having proper textures, brightness and flavors.
SOLUTION: The baked pastries prepared by adding a catechins-containing plant extract purified product are such that the catechins are compounded in amounts of 0.7 to 7 pts.wt. based on 100 pts.wt. of grain flours, and the catechins/tannin weight ratio in the catechins-containing plant extract purified product is the range of 0.81 to 1.10.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供含有大量儿茶素的烘焙糕点，同时具有适当的质地，亮度和风味。
解决方案：通过加入含儿茶素类的植物提取物纯化产物制备的烘烤糕点使得儿茶素以0.7至7重量份的量配混。基于100重量的面粉，儿茶素类植物提取物纯化产物中的儿茶素/单宁重量比为0.81〜1.10。版权所有（C）2008，JPO＆INPIT

6. 发明专利

JP2004049073A Method for making cake 有权
标题翻译：制作糕点的方法
公开(公告)号：JP2004049073A
公开(公告)日：2004-02-19
申请号：JP2002209297
申请日：2002-07-18
申请人： Kao Corp , 花王株式会社
发明人： KAMEO YOJI , OGIWARA SHINICHI , ASO YOSHIHIDE
IPC分类号： A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a method for inexpensively making high-quality cakes, specifically those improved in both moist feeling and melting feeling in the mouth. SOLUTION: The method for making cakes comprises using 10-50 wt.% of grain flour used as a main material for preparing heat treatment batter, obtaining heat treatment batter by heat-treating batter comprising 100 pts. wt. of grain flour for preparing the heat treatment batter and 150-400 pts. wt. of water so as to have a temperature higher than a pregelatinization temperature of starch in the grain flour for preparing the heat treatment batter or by mixing and stirring 100 pts. wt. of the grain flour for preparing the heat treatment batter and 150-400 pts. wt. of boiling water having a higher temperature than the pregelatinization temperature of the grain flour for preparing the heat treatment batter, mixing the heat treatment batter with remaining main material ingredients to prepare cake dough, and baking the prepared dough. COPYRIGHT: (C)2004,JPO
摘要翻译：要解决的问题：提供一种低成本地制造高品质蛋糕的方法，特别是那些改善了口感中的湿感和熔融感的那些。解决方案：制作蛋糕的方法包括使用10-50重量％的用作制备热处理面糊的主要材料的谷粉，通过热处理面糊包含100个馅饼获得热处理面糊。重量。的面粉制备热处理面糊和150-400点。重量。水的温度高于用于制备热处理糊的谷物粉中的淀粉的预胶化温度或通过混合和搅拌100个点。重量。的面粉制备热处理面糊和150-400点。重量。的沸水比用于制备热处理面糊的谷物粉的预胶化温度高的沸水，将热处理面糊与剩余的主要原料成分混合以制备蛋糕面团，并烘烤制备的面团。版权所有（C）2004，JPO

7. 发明专利

JP2003023956A Method for producing bread 有权
标题翻译：生产大豆的方法
公开(公告)号：JP2003023956A
公开(公告)日：2003-01-28
申请号：JP2001219009
申请日：2001-07-19
申请人： Kao Corp , 花王株式会社
发明人： KAMEO YOJI , KASUGA YASUSHI
IPC分类号： A21D8/04 , A21D2/16 , A21D2/36 , A21D8/02 , A21D13/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing breads, improving moist feeling and softness by a warm water yeast production method, also excellent in melting in mouth feeling and having a good general quality.
SOLUTION: This method for producing the breads in the warm water yeast production method is provided by using wheat flour having 6.0-9.0% protein content used for the warm water yeast dough.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：提供一种生产面包的方法，通过温水酵母生产方法提高湿感和柔软度，口感融合优异并且具有良好的一般品质。解决方案：通过使用用于温水酵母面团的蛋白质含量为6.0-9.0％的小麦粉，提供了在温水酵母生产方法中生产面包的方法。

8. 发明专利

JP2014042537A Oil-and-fat composition 审中-公开
标题翻译：油和脂肪组合物
公开(公告)号：JP2014042537A
公开(公告)日：2014-03-13
申请号：JP2013257969
申请日：2013-12-13
申请人： Kao Corp , 花王株式会社
发明人： ARAI YOSHINORI , TONE HIROSHI , ARAI YOICHI , KAMEO YOJI
IPC分类号： A23D9/00 , A23D9/007
摘要： PROBLEM TO BE SOLVED: To provide a composition which stably contains a tetracyclic triterpene alcohol having excellent physiological activity such as hypocholesterolemic effect at a high concentration in a dissolved state and can be used in food materials to be taken in everyday such as boiled rice.SOLUTION: There is provided an oil-and-fat composition which comprises: (A) a tetracyclic triterpene alcohol selected from 24-methylene cycloartanol and cyclobranol; and (B) an oil-and-fat including 5 mass% or more of diacylglycerol.
摘要翻译：要解决的问题：提供一种稳定地含有在溶解状态下以高浓度具有优异生理活性如低胆固醇效果的四环三萜醇的组合物，并且可以用于每天摄入的食物中，例如煮米饭。提供了一种油脂组合物，其包含：（A）选自24-亚甲基环醇和环丁腈的四环三萜醇; 和（B）含有5质量％以上的二酰基甘油的油脂。

9. 发明专利

JP2013046611A Method for producing processed unpolished rice 有权
标题翻译：生产加工过的大米的方法
公开(公告)号：JP2013046611A
公开(公告)日：2013-03-07
申请号：JP2012166194
申请日：2012-07-26
申请人： Kao Corp , 花王株式会社
发明人： NAKAYOSHI YUKI , NAKAYAMA HIROYUKI , KAMEO YOJI
IPC分类号： A23L1/10 , A23L1/30
CPC分类号： A23L1/1826 , A23L7/101 , A23L7/1963 , A23L7/1965 , A23L7/198 , A23L33/10 , A23L33/30
摘要： PROBLEM TO BE SOLVED: To provide a method for producing processed unpolished rice having an increased content of a cycloartenol or 24-methylenecycloartanol.SOLUTION: The method for producing processed unpolished rice includes the steps of moist heat treatment of raw unpolished rice with steam at 110-150°C for 5-90 minutes; and heat treatment of the unpolished rice subjected to the moist heat treatment at 80-100°C for 5-90 minutes.

10. 发明专利

JP2013000008A Method for producing processed brown rice 审中-公开
标题翻译：生产加工糙米的方法
公开(公告)号：JP2013000008A
公开(公告)日：2013-01-07
申请号：JP2011131339
申请日：2011-06-13
申请人： Kao Corp , 花王株式会社
发明人： TONE HIROSHI , NAKAYOSHI YUKI , NAKAYAMA HIROYUKI , ETO KEIJI , KAMEO YOJI
IPC分类号： A23L7/10 , A23L33/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing processed brown rice with increased content of cycloartenol and/or 24-methylene cycloartanol.SOLUTION: The method for producing the processed brown rice includes at least steps of: performing heat treatment of raw brown rice in water of 90-100°C for 10-60 minutes; performing moist heat treatment of the heat-treated brown rice with steam of 110-160°C for 5-90 minutes; and drying the moist heat-treated brown rice.

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