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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

JP2001204760A ABSORPTIVE ARTICLE 失效
公开(公告)号：JP2001204760A
公开(公告)日：2001-07-31
申请号：JP2000015942
申请日：2000-01-25
申请人： KAO CORP
发明人： HAMASHIMA YOSHIJI , KAMEO YOJI , KUSAKAWA TETSUYA
IPC分类号： A61F13/15 , A61F13/472
摘要： PROBLEM TO BE SOLVED: To provide an absorptive article which is capable of effectively preventing liquid leakage by fitting to an excretion area at all times in follow up to the movement of a wearing person. SOLUTION: The absorptive article 1 is constituted by disposing a build-up part forming sheet 5 between an absorption layer 4 and a rear surface layer 3. Both sides thereof are respectively fixed to a build-up part forming elastic member 6 in the state that the member is extended in a transverse direction. The sheet 5 builds up to the front surface layer 2 side in the contracting state of the elastic member, thereby forming a projecting build-up part 7. The absorptive article 1 is provided with a leakproof part 13 having a rising leakproof wall 13a and a leakproof surface 13b which is disposed successively with the leakproof wall 13a and extends approximately horizontally toward the outside.

5. 发明专利

JPH1170141A ABSORPTIVE PRODUCT 失效
公开(公告)号：JPH1170141A
公开(公告)日：1999-03-16
申请号：JP23471197
申请日：1997-08-29
申请人： KAO CORP
发明人： KAMEO YOJI , NOGUCHI JINKO , TANAKA MASAHITO , HAMASHIMA YOSHIJI , NAKANISHI MINORU
IPC分类号： A61F13/49 , A61F13/15 , A61F13/472 , A61F13/514 , A61F13/54
摘要： PROBLEM TO BE SOLVED: To provide an absorptive product superior in fitting property and twinsting, leakage preventing property. SOLUTION: The product is provided with a liquid permeable skin contact surface 2, a liquid non-permeable skin non-contact surface 3 and a liquid holding absorbing part 4 held between the surfaces 2 and 3 and formed in a substantially oblong shape. An elastic member 60 is adhered at the side of the skin non- contact surface 3 in the absorbing part 4, the elastic member 60 is divided into a pair of left and right side edge parts 61 and a center part 62 in the longitudinal direction of the absorptive product and a rigidity of the side edge part 61 is different from that of the center part 62.

6. 发明专利

JPH0965843A DRIED NOODLE 失效
公开(公告)号：JPH0965843A
公开(公告)日：1997-03-11
申请号：JP22632295
申请日：1995-09-04
申请人： KAO CORP
发明人： KOMIKADO MASANORI , KAMEO YOJI , FUKITA TOMOHIRO , SHIIBA DAISUKE , INAOKA TOKIJIROU , YASUMASU TAKESHI
IPC分类号： A23L7/109 , A23L1/16
摘要： PROBLEM TO BE SOLVED: To obtain a dried noodle which contains a diglycerol saturated di-fatty acid ester and gives boiled noodle having good texture, for example, high flexibility and hardness to break with teeth, in a shortened time. SOLUTION: This noodle contains a diglycerol saturated di-fatty acid ester, preferably an ester composition containing more than 80wt.% of a diglycerol saturated di-fatty acid ester of formulas I-III (R -R are each a 10-24C acyl). The effective amount of the fatty acid ester is preferably 0.1-1 pts.wt. per 100 pts.wt. of wheat flour. This diglycerol di-fatty acid ester is preferably obtained through an enzymatic process efficiently in a high concentration. In an embodiment, stearic acid and a straight-chain type diglyceride are allowed to react with each other in the presence of lipase originating from Mucor miehei to give a mixture of diglycerol 1,6-distearate, diglycerol 1,5-distearate and diglycerol 2,5-distearate.

7. 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

8. 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

9. 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

10. 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。

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