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81. 发明专利

JP2012231750A Oil-and-fat composition for cooking and method for producing the same 审中-公开
标题翻译：用于烹饪的油和脂肪组合物及其生产方法
公开(公告)号：JP2012231750A
公开(公告)日：2012-11-29
申请号：JP2011103084
申请日：2011-05-02
申请人： Taiyo Yushi Kk , 太陽油脂株式会社
发明人： TAKAHASHI ISAMU
IPC分类号： A23D9/00
摘要： PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for cooking having the low contents of a trans fatty acid and a saturated fatty acid, high oxidation stability, and excellent flavor similar to conventional hydrogenated oils.SOLUTION: The oil-and-fat composition for cooking contains 60-90 mass% of an oil-and-fat mixture (A) with an iodine value of 70 or more 10-40 mass% of a palm-fractionated hard oil (B) with an iodine value 10-55, wherein a saturated fatty acid content in all constituent fatty acids is 15-35 mass%, and a polyunsaturated fatty acid content in the all constituent fatty acids is 15 mass% or less.
摘要翻译：要解决的问题：提供与常规氢化油相似的具有低含量的反式脂肪酸和饱和脂肪酸，高氧化稳定性和优异风味的用于烹饪的油脂组合物。解决方案：用于烹饪的油脂组合物含有60-90质量％的脂肪和脂肪混合物（A），碘值为70以上，手掌分馏硬度为10〜40质量％碘值为10-55的油（B），其中所有构成脂肪酸中的饱和脂肪酸含量为15〜35质量％，全部构成脂肪酸中的多不饱和脂肪酸含量为15质量％以下。版权所有（C）2013，JPO＆INPIT

82. 发明专利

JP2011055752A 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：JP2011055752A
公开(公告)日：2011-03-24
申请号：JP2009207830
申请日：2009-09-09
申请人： Taiyo Yushi Kk , 太陽油脂株式会社
发明人： KOYANAGI WAICHIRO
IPC分类号： A23D9/00 , A23D7/00 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for low-oil whipped cream enabling production of whipped cream excellent in emulsion stability and having favorable meltability in the mouth even when distributed under the condition having temperature variation. SOLUTION: The oil-and-fat composition for whipped cream is such that: (A) a primary oil-and-fat is composed of a high melting point part of palm core separation oil; (B) a secondary oil-and-fat contains oil-and-fat selected from the group consisting of oil-and-fat obtained by subjecting coconut oil to random ester exchange, oil-and-fat obtained by subjecting mixture oil of coconut oil and other oil-and-fat to random ester exchange, oil-and-fat obtained by subjecting mixture oil of palm core oil and other oil-and-fat to random ester exchange, liquid oil and palm core oil; and (C) the oil-and-fat composition has ≤2 mass% of 50C triglyceride content based on 100 mass% of the whole triglyceride, and a rising melting point of ≤31°C. From the oil-and-fat composition for whipped cream, whipped cream having extremely high emulsion stability and favorable meltability in the mouth can be produced. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种用于低油乳化霜的油脂组合物，其能够生产乳液稳定性优异的乳液，并且即使在具有温度变化的条件下分布时也具有良好的口腔熔融性。解决方案：用于搅打奶油的油脂组合物为：（A）主要油脂由棕榈核分离油的高熔点部分组成; （B）次级油脂含有选自由椰子油进行无规酯交换而获得的油脂的油脂，通过使椰子油混合油得到的油脂和其他油脂进行无规酯交换，通过将棕榈核心油和其他油脂的混合油进行无规酯交换，液体油和棕榈核心油获得的油脂; 和（C）基于100质量％的全部甘油三酯，油脂组合物的50C甘油三酯含量≤2质量％，熔点上升≤31℃。从制作奶油的油脂组合物可以产生具有极高乳化稳定性和口中良好熔融性的搅打奶油。版权所有（C）2011，JPO＆INPIT

83. 发明专利

JP4566022B2 Oil-in-water emulsified fat composition 有权
标题翻译：空值
公开(公告)号：JP4566022B2
公开(公告)日：2010-10-20
申请号：JP2005045789
申请日：2005-02-22
申请人：太陽油脂株式会社
发明人：守廣瀬
IPC分类号： A23D7/00 , A21D2/16 , A21D13/00 , A21D13/08

84. 发明专利

JP4474299B2 Oil-in-water emulsified fat composition 有权
标题翻译：空值
公开(公告)号：JP4474299B2
公开(公告)日：2010-06-02
申请号：JP2005045788
申请日：2005-02-22
申请人：太陽油脂株式会社
发明人：守廣瀬
IPC分类号： A23D7/00 , A21D2/16 , A21D13/00

85. 发明专利

JP2009284869A Oil-in-water emulsified oil-and-fat composition for whipped-cream 有权
标题翻译：油包水乳化油和油脂组合物
公开(公告)号：JP2009284869A
公开(公告)日：2009-12-10
申请号：JP2008143161
申请日：2008-05-30
申请人： Taiyo Yushi Kk , 太陽油脂株式会社
发明人： MURATA KIYOSHI , ETO NOBUTOMO , YOSHIDA TAKASHI
IPC分类号： A23D7/00 , A23L9/20
摘要： PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil-and-fat composition for whipped-cream excellent in emulsification stability, foaming properties, flower-making properties, meltability in the mouth, heat-resistant shape retention, and oxidation stability, and containing no trans fatty acid; and to provide whipped cream containing the oil-in-water emulsified oil-and-fat composition.
SOLUTION: The oil-in-water emulsified oil-and-fat composition for whipped-cream is composed of an oil-phase part and a water-phase part, contains 30-50 mass% of oil and fat based on the whole mass amount of the composition. In the oil-in-water emulsified oil-and-fat composition for whipped-cream, the oil and fat contains (A) ester exchange oil and fat having a high melting point, and (B) ester exchange oil and fat having an intermediate melting point, and the mass ratio of (A) the ester exchange oil and fat having a high melting point to (B) the ester exchange oil and fat having an intermediate melting point is (1.0:0.2) to (1.0:3.0). The whipped cream contains the composition.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供乳化稳定性，发泡性，花卉性，口腔熔融性，耐热形状保持性优异的搅打奶油的水包油乳化油脂组合物，氧化稳定性，不含反式脂肪酸; 并提供含有水包油乳化油脂组合物的搅打奶油。解决方案：油包水乳化油脂组合物由油相部分和水相部分组成，含有30-50质量％的油脂，基于全质量的组合物。在油包水乳化油脂组合物中，油脂含有（A）具有高熔点的酯交换油脂，（B）具有中间体的酯交换油脂（A）具有高熔点的酯交换油和脂肪与（B）中间熔点的酯交换油和脂肪的质量比为（1.0:0.2）至（1.0:3.0）。鞭打的奶油含有组合物。版权所有（C）2010，JPO＆INPIT

86. 发明专利

JP4223378B2 Icing material and a method of manufacturing the same 有权
公开(公告)号：JP4223378B2
公开(公告)日：2009-02-12
申请号：JP2003409368
申请日：2003-12-08
申请人：太陽油脂株式会社
发明人：泰治嶋田 , はるみ浜岡 , 勇高橋
IPC分类号： A23G3/00 , A23G3/34 , A21D15/08 , A23G9/32 , A23G9/44 , A23G9/52

87. 发明专利

JP2007037509A Oil-in-water emulsified oil and fat composition for drink addition 有权
标题翻译：油加水油和脂肪组合物用于饮料添加
公开(公告)号：JP2007037509A
公开(公告)日：2007-02-15
申请号：JP2005228032
申请日：2005-08-05
申请人： Taiyo Yushi Kk , 太陽油脂株式会社
发明人： KOYANAGI WAICHIRO
IPC分类号： A23D7/00 , A23C11/04 , A23L2/62
摘要： PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition for drink addition, hardly causing solidification or whey separation during circulation or preservation, hardly solidifying even if freezing and thawing, and having high emulsification stability. SOLUTION: This oil-in-water emulsified oil and fat composition contains oil and fat whose fatty acid composition comprises the sum of 6-14C saturated fatty acid of ≥45 mass% and ≥7 mass% of unsaturated fatty acid. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供饮料添加的水包油乳化油脂组合物，在循环或保存期间几乎不引起固化或乳清分离，即使是冷冻和解冻也难以凝固，并且具有高乳化稳定性。该水包油乳化油脂组合物含有油脂，其脂肪酸组成含有≥14质量％的饱和脂肪酸和不饱和脂肪酸的≥7质量％的总和。版权所有（C）2007，JPO＆INPIT

88. 发明专利

JP2006230216A Oil-in-water type emulsified oil and fat composition 有权
标题翻译：油包水型油和脂肪组合物
公开(公告)号：JP2006230216A
公开(公告)日：2006-09-07
申请号：JP2005045789
申请日：2005-02-22
申请人： Taiyo Yushi Kk , 太陽油脂株式会社
发明人： HIROSE MAMORU
IPC分类号： A23D7/00 , A21D2/16 , A21D13/00 , A21D13/08
摘要： PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified oil and fat composition as a taste agent for bakery products maintaining flavor of the bakery products such as bread even after baked, easily be kneaded into dough, suppressing contamination caused in bakery machinery such as a mixer in a production line even after production, to the minimum. SOLUTION: The oil-in-water type emulsified oil and fat composition comprises herb or herb extract in the oil-phase part. The bakery product is obtained by baking bakery dough containing the composition, and keeps its flavor even after baked. The composition is easily kneaded into the dough and prevented from lingering scent left in the production line comprising the bakery machinery. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供一种水包油型乳化油脂组合物作为即使在烘烤后即使面包烘焙产品如面包等味道的味道的味道剂，也容易捏合成面团，抑制污染在烘焙机械如搅拌机在生产线甚至生产后造成的最小。解决方案：油包水型乳化油脂组合物在油相部分包含草药或草药提取物。面包店产品是通过烘焙含有该组合物的面包烘焙面团获得的，并且即使在烘烤之后也保持其风味。该组合物容易地捏合到面团中并防止留在包括烘焙机械的生产线中的气味留下。版权所有（C）2006，JPO＆NCIPI

89. 发明专利

JP6959037B2 ホイップクリーム用油脂組成物有权
公开(公告)号：JP6959037B2
公开(公告)日：2021-11-02
申请号：JP2017109665
申请日：2017-06-02
申请人：太陽油脂株式会社
发明人：岸瑶介 , 土手慎介
IPC分类号： A23L9/20 , A23D7/00

90. 发明专利

JP6955326B2 コンパウンドクリーム用油脂組成物有权
公开(公告)号：JP6955326B2
公开(公告)日：2021-10-27
申请号：JP2016151424
申请日：2016-08-01
申请人：太陽油脂株式会社
发明人：岸瑶介 , 山里実央
IPC分类号： A23L9/20 , A23C13/14 , A23D7/00

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