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51. 发明专利

JPH1099372A ABSORPTIVE ARTICLE 失效
公开(公告)号：JPH1099372A
公开(公告)日：1998-04-21
申请号：JP25696696
申请日：1996-09-27
申请人： KAO CORP
发明人： HAMASHIMA YOSHIJI , TANAKA MASAHITO , KAMEO YOJI , NAKANISHI MINORU
IPC分类号： A61F13/511 , A61F13/15 , A61F13/472 , A61F13/49 , A61F13/514 , A61F13/53 , A61F13/539 , A61F13/54
摘要： PROBLEM TO BE SOLVED: To provide an absorptive article, which is hardly twisted, and improves fitting property, comfortability in use and leak preventing property, by allowing the article to form the prescribed shape with high fitting property when it is mounted on the crotch. SOLUTION: This sanitary napkin is provided with a liquid permeable skin abutting surface 2, liquid impermeable skin non-abutting surface, and absorbing part interposed between the skin abutting surface 2 and the skin non-abutting surface, and practically formed in longitudinal shape. A 1st flexible axis 5 is provided for bending the sanitary napkin in its breadthwise direction toward the side of the skin abutting surface 2 when stress is applied from the lengthwise side of the sanitary napkin, a 2nd flexible axis 6 is provided for bending the sanitary napkin in its breadthwise direction toward the side of the skin non- abutting surface, and the absorbing part consists of an absorptive sheet 40 containing thermoplastic fibers of which the thickness is from 0.3mm to 5mm.

52. 发明专利

JPH09163945A NOODLE AND ITS PRODUCTION 失效
公开(公告)号：JPH09163945A
公开(公告)日：1997-06-24
申请号：JP32708795
申请日：1995-12-15
申请人： KAO CORP
发明人： SHIIBA DAISUKE , FUKITA TOMOHIRO , GENCHI MIWA , INAOKA SETSUJIROU , KAMEO YOJI , OMIKADO MASANORI
IPC分类号： A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To prepare noodles resistant to become viscid in hot water, keeping sufficient stiffness, having excellent taste and palatability and useful for instant noodles, etc., by adding a diglycerol di-fatty acid ester and an organic acid in the kneading of a stock flour such as wheat flour with kneading water to prepare a noodle dough. SOLUTION: The objective noodles can be produced by kneading 100 pts.wt. of wheat flour or stock flour composed mainly of wheat flour and starch with kneading water while adding preferably 0.01-3 pts.wt. of a diglycerol di-fatty acid ester such as a diglycerol di-fatty acid ester composition containing >=40wt.% of a diglycerol 1,6-di-saturated fatty acid ester and preferably 0.01-1.0 pt.wt. of an organic acid such as acetic acid, forming the obtained noodle dough to noodle strings, gelatinizing the strings, treating with an acidic liquid to adjust the pH of the noodle strings to acidic region, packaging and sealing the noodles and thermally sterilizing the packaged product.

53. 发明专利

JPH09154511A NOODLE-IMPROVING AGENT, NOODLE INCLUDING THE SAME AND PRODUCTION OF NOODLE 失效
公开(公告)号：JPH09154511A
公开(公告)日：1997-06-17
申请号：JP31877495
申请日：1995-12-07
申请人： KAO CORP
发明人： FUKITA TOMOHIRO , SHIIBA DAISUKE , KOMIKADO MASANORI , INAOKA TOKIJIROU , KAMEO YOJI , GENCHI MIWA
IPC分类号： A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To obtain a noodle-improving agent which contains diglycerol difatty acid ester and a phosphate salt, increases the stiffness of the noodles, shorten the boiling time and is useful in the production of noodles having both good cookabiltiy and good texture. SOLUTION: This improving agent comprises (A) a diglycerol difatty acid ester such as a diglycerol difatty acid ester composition containing >=80 wt.% of diglycerol di-saturated-fatty acid ester having a structure that the terminal hydroxyl group on one end of diglycerol, or either one of the adjacent two hydroxyls is esterified with a saturated fatty acid and (B) a phosphate salt such as sodium polyphosphate. The amount of the diglycerol difatty acid ester is preferably 0.01-5 pts.wt. per 100 pts.wt. of the starting flour for the noodle, while the phosphate salt is 0.01-1.0 pt.wt.

54. 发明专利

JPH0970272A INSTANT NOODLE 失效
公开(公告)号：JPH0970272A
公开(公告)日：1997-03-18
申请号：JP22632395
申请日：1995-09-04
申请人： KAO CORP
发明人： INAOKA TOKIJIROU , FUKITA TOMOHIRO , SHIIBA DAISUKE , KAMEO YOJI , GENJI MIWA , KOMIKADO MASANORI
IPC分类号： A23L7/109 , A23L7/113 , A23L1/162 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To obtain instant noodle having excellent instant cookability and resembling genuine noodle in taste and palatability by adding a diglycerol disaturated fatty acid ester to raw material flour, kneading the mixture, forming to noodle form and gelatinizing the noodle. SOLUTION: Raw material flour produced by mixing wheat flour with potato starch in the form of powder is incorporated with a diglycerol fatty acid ester composition containing >=80wt.% of a diglycerol saturated fatty acid ester having a structure obtained by esterifying either one of a terminal hydroxyl group or adjacent hydroxyl group of diglycerol and either one of the other terminal hydroxyl group or adjacent hydroxyl group with a saturated fatty acid, the mixture is kneaded after the addition of salt and water, the prepared noodle dough is formed by a roll mill, the obtained noodle strip is slit to noodle strings with a disk blade and the strings are gelatinized and dried to obtain the objective instant noodles having excellent instant cookability and resembling genuine noodles in the taste and palatability.

55. 发明专利

JPH07227226A TRIGLYUCERIOL FATTY ACID DIESTER COMPOSITION, MODIFIER FOR FOOD CONTAINING PROTEIN, MODIFIER COMPOSITION AND WHEAT FLOUR FOOD TREATED WITH MODIFIER 失效
公开(公告)号：JPH07227226A
公开(公告)日：1995-08-29
申请号：JP33645494
申请日：1994-12-22
申请人： KAO CORP
发明人： KOBORI JUN , KAMEO YOJI , HOSOYA NAOKI , FUKUNAGA TOMOKO , AZABU YOSHIHIDE , YASUMASU TAKESHI , MAEDA HIDEO
IPC分类号： A23D7/00 , A21D2/16 , A21D10/00 , A23L7/109 , A23L29/00 , C07C69/30 , A23L1/03 , A23L1/16
摘要： PURPOSE:To obtain a triglycerol fatty acid diester composition effectively usable as a modifier for a food containing a protein, especially an ester composition effectively usable in suppressing the stickiness of a dough surface in producing a food containing a wheat flour protein and improving the mechanical durability and operating efficiency and further a texture such as softness. CONSTITUTION:This triglycerol fatty acid diester composition contains >=70wt.% triglycerol fatty acid diester in which one terminal hydroxyl group of triglycerol or any one of hydroxyl groups adjacent thereto and another terminal hydroxyl group or any one of the hydroxyl groups adjacent thereto are esterified with a saturated fatty acid. Furthermore, this triglycerol ester composition contains >=20wt.% triglycerol saturated fatty acid diester having the structure or this modifier contains the composition. In addition, this wheat flour product is treated with the modifier.

56. 发明专利

JPH06133681A EXPANDING AGENT COMPOSITION 失效
公开(公告)号：JPH06133681A
公开(公告)日：1994-05-17
申请号：JP29161192
申请日：1992-10-29
申请人： KAO CORP
发明人： YASUMURA DAISUKE , KAMEO YOJI , ONO YUMIKO , MAEDA HIDEO
IPC分类号： A21D2/02 , A21D2/14
摘要： PURPOSE:To obtain an expanding agent composition having good influence on flavor, appearance and texture of expanded food of wheat and immediate effect free from a taste of reaction residue caused by reaction by mutual expanding agent components. CONSTITUTION:An expanding agent composition comprises an alkali expanding agent and an acidic expanding agent wherein the acidic expanding agent contains gluconic acid.

57. 发明专利

JPH0662723A CAKE FOR FREEZING 失效
公开(公告)号：JPH0662723A
公开(公告)日：1994-03-08
申请号：JP22019792
申请日：1992-08-19
申请人： KAO CORP
发明人： ONO YUMIKO , KAMEO YOJI , YASUMURA DAISUKE , MAEDA HIDEO
IPC分类号： A21D2/14 , A21D2/18 , A21D13/08 , A21D15/02
摘要： PURPOSE:To obtain a cake for freezing without hardening even by thawing by including specific amounts of saccharides and glucono-delta-lactone or gluconic acid in wheat flour. CONSTITUTION:The cake for freezing is obtained by including 4-120 pts.wt. saccharides and 0.1-25 pts.wt. glucono-delta-lactone or gluconic acid in 100 pts.wt. wheat flour. Monosaccharides, disaccharides, saccharide derivatives (a sugaralcohol, etc.) and oligosaccharides, etc., are cited as the saccharides. The glucono-delta-lactone or gluconic acid has function as an inflating agent in addition to the freeze-resisting action on the maintenance of soft texture without hardening even by thawing after freezing and preserving. Although the inflating agent is obtained by blending a carbonate or a bicarbonate with an acidic substance such as an organic acid, etc., remarkable freezing-resisting action is recognized by using the glucono-delta-lactone or gluconic acid and the saccharides in combination as compared with that in using the saccharides alone.

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