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1. 发明专利

JPH07228550A DIGLYCEROL DI-FATTY ACID ESTER COMPOSITION, IMPROVER FOR PROTEIN-CONTAINING FOOD, IMPROVER COMPOSITION AND WHEAT FLOUR PRODUCT TREATED WITH THE SAME IMPROVER 失效
公开(公告)号：JPH07228550A
公开(公告)日：1995-08-29
申请号：JP33645394
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 , C07C69/025 , C07C69/33 , A23L1/16
摘要： PURPOSE:To obtain a diglycerol di-fatty acid ester composition useful as an improver for a wheat flour-containing protein food, suppressing greasiness on the surface of dough, having excellent mechanical resistance and workability, containing a prescribed amount of a specific diglycerol di-fatty acid ester. CONSTITUTION:This diglycerol di-fatty acid ester composition contains >=80wt.% of a diglycerol di-fatty acid ester such as diglycerol di-fatty acid esters of formula I to III (R to R each is a 10-24C acyl) having a structure in which either one of hydroxyl group at one ends of a diglycerol or a hydroxyl group adjoining this hydroxyl and either one of hydroxyl groups at the other ends or a hydroxyl group adjoining the hydroxyl group is esterified with a saturated fatty acid. An improver for a protein-containing food comprises >=1wt.% of the composition.

2. 发明专利

JPH0677497B2 失效
公开(公告)号：JPH0677497B2
公开(公告)日：1994-10-05
申请号：JP18466886
申请日：1986-08-06
申请人： KAO CORP
发明人： MAEDA HIDEO , KASUGA YASUSHI , MAEDA YOSHIHIKO
IPC分类号： A21D2/36

3. 发明专利

JPH0630687A WHEAT FLOUR COMPOSITION 失效
公开(公告)号：JPH0630687A
公开(公告)日：1994-02-08
申请号：JP21343192
申请日：1992-07-17
申请人： KAO CORP
发明人： YASUMURA DAISUKE , KAMEO YOJI , ONO YUMIKO , MAEDA HIDEO
IPC分类号： A21D8/04
摘要： PURPOSE:To provide the wheat flour composition capable of reducing the wheat flour smells and stuffy smells of wheat flour products obtained by baking the wheat flour composition, especially wheat flour products such as a pancake having a low sweetness, and further capable of giving good body tastes and delicious tastes to the wheat products. CONSTITUTION:The wheat flour composition comprises wheat flour and an yeast extract containing 5'-inosinemonophosphoric acid and/or 5'- guanylmonophosphoric acid obtained by treating the culture solution of yeast with a phosphodiesterase in a total amount of >=0.5wt.%, and has a sweetness of

4. 发明专利

JPH0650A PREMIX FOR HOT CAKE AND PRODUCTION OF HOT CAKE 失效
公开(公告)号：JPH0650A
公开(公告)日：1994-01-11
申请号：JP18319592
申请日：1992-06-17
申请人： KAO CORP
发明人： SASAKI HIROTAKA , IMAI HIDENARI , KANEJIMA EMIKO , MAEDA HIDEO
IPC分类号： A21D2/28 , A21D10/00 , A21D13/08
摘要： PURPOSE:To obtain a premix for a hot cake capable of providing the hot cake having fine surface texture and good finish and the hot cake having good texture and a method for producing the hot cake. CONSTITUTION:The premix for a hot cake is characterized by including cysteine or glutathione therein. The objective method for producing the hot cake is composed of steps for adding an egg, cow's milk, cream or water or a mixture of two or more thereof to the premix for the hot cake, preparing a dough and then baking the prepared dough.

5. 发明专利

JPH05227873A PRODUCTION OF BREAD 失效
公开(公告)号：JPH05227873A
公开(公告)日：1993-09-07
申请号：JP7351492
申请日：1992-02-25
申请人： KAO CORP
发明人： MAEDA HIDEO
IPC分类号： A21D2/16 , A21D2/32
摘要： PURPOSE:To obtain bread having improved feeling of wetness without reducing workability and damaging texture, flavor, etc., by blending wheat flour with a specific amount of a water-in-oil type emulsion composition prepared by blending a specific water phase with an oil phase to make bread dough, fermenting and roasting. CONSTITUTION:(A) A water phase (>=10% saccharide concentration) containing 20-90wt.% total saccharide amount, added as a raw material component for bread is blended with (B) a liquid phase containing >=10wt.% (preferably >=20wt.%) glycerol di-fatty acid ester having =0.1wt.% (preferably 0.5-20wt.%) lecithin and/or lecithin derivative in a ratio of the oil phase: the water phase of 1:0.1-9 to give a water-in-oil type emulsion composition and 100 pts.wt. wheat flour is blended with 1-50 pts.wt. of the composition to give bread dough, which is fermented and roasted to give the objective bread.

6. 发明专利

JPH0525452B2 失效
公开(公告)号：JPH0525452B2
公开(公告)日：1993-04-13
申请号：JP27095087
申请日：1987-10-27
申请人： KAO CORP
发明人： MAEDA HIDEO , KASUGA YASUSHI , YASUKAWA TAKUJI , OOMURA HISAO , INAOKA SETSUJIRO
IPC分类号： A21D2/16 , A21D2/32 , A23D7/00

7. 发明专利

JPH0515297A PRODUCTION OF HOT CAKE 失效
公开(公告)号：JPH0515297A
公开(公告)日：1993-01-26
申请号：JP16440691
申请日：1991-07-04
申请人： KAO CORP
发明人： SASAKI HIROTAKA , KANEJIMA EMIKO , YASUMURA DAISUKE , MAEDA HIDEO
IPC分类号： A21D2/16 , A21D2/32 , A21D10/00
摘要： PURPOSE:To obtain a high-quality product having soft palatability, good melt in the mouth, fineness, increased specific volume and good taste by whipping dough until a specific volume of dough becomes >= a specific value. CONSTITUTION:Dough is whipped until a specific volume ratio of dough becomes >=1.4ml/g or 0.5-20 pts.wt. emulsifying agent selected from a glycerol fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid and a phospholipid is added to 100 pts.wt. total amount of wheat flour and saccharide and whipped or 0.5-50 pts.wt. of the emulsifying agent having a liquid crystal structure is added to 100 pts.wt. total amount of wheat flour and saccharide and whipped and the raw material is baked to give the objective product.

8. 发明专利

JPH04370054A PREMIX FOR HOT CAKE AND HOT CAKE 失效
公开(公告)号：JPH04370054A
公开(公告)日：1992-12-22
申请号：JP14723091
申请日：1991-06-19
申请人： KAO CORP
发明人： IMAI HIDENARI , SASAKI HIROTAKA , FUKITA TOMOHIRO , YASUMURA DAISUKE , KANEJIMA EMIKO , MAEDA HIDEO
IPC分类号： A21D2/02 , A21D2/18 , A21D10/00
摘要： PURPOSE:To obtain the title premix having improved drying of surface, height, excellent flavor, texture, cooking and workability, comprising glucono-delta-lactone, a thickening agent, etc. CONSTITUTION:The objective premix, for example, comprises 60-85wt.% wheat flour 3-30wt.% saccharide, 0-40wt.% fats and oils, 0.5-5wt.% expanding agent, 0.5-9wt.% glucono-delta-lactone, 0.05-5wt.% thickening agent such as guar gum and/or 0.01-1.0wt.% (calculated as calcium) soluble calcium compound. A hot cake having excellent flavor and texture is obtained from the premix. Solubility of the soluble calcium compound is preferably >=10mg/100ml in water at 25 deg.C.

9. 发明专利

JPH02207740A FRESHNESS-PRESERVATIVE COMPOSITION OF VEGETABLE OR FRUIT 失效
公开(公告)号：JPH02207740A
公开(公告)日：1990-08-17
申请号：JP2723489
申请日：1989-02-06
申请人： KAO CORP
发明人： YOSHIDA HIROYUKI , MAEDA HIDEO , SUGIURA JUJI , MIYAMOTO YUKIKO , KIMURA TERUYUKI
IPC分类号： A23B7/144 , A23B7/153 , A23B7/154 , A23B7/16
摘要： PURPOSE:To effectively use the aimed composition for preservation of freshness of vegetable or fruit by preparing a composition mixed with each specific amount of sorbitan fatty ester, salt of fatty acid, alcohol and salt or/and acid of alkaline earth metal. CONSTITUTION:1-60wt.% sorbitan fatty ester is mixed together with 0.1-60wt.% salt of fatty acid, 0.3-40wt.% alcohol and 0.01-10wt.% salt or/and acid of alkaline earth metal as essential ingredients to prepare freshness-preservative composition of vegetable or fruit. Sorbitan fatty ester containing saturated or unsaturated linear or branched 12-18C fatty acid residue is suitable. Sodium oleate or potassium laurate, etc., is suitable example of fatty acid and ethanol, glycerin, propylene glycol or butanol, etc., is suitable example of alcohol.

10. 发明专利

JPH01285145A CAKE DOUGH AND CAKE 失效
公开(公告)号：JPH01285145A
公开(公告)日：1989-11-16
申请号：JP11549888
申请日：1988-05-12
申请人： KAO CORP
发明人： SUZUKI KESATOSHI , TAKAHASHI HIDEKAZU , OGIWARA SHINICHI , MAEDA HIDEO
IPC分类号： A21D2/14 , A21D2/16 , A21D10/00
摘要： PURPOSE:To increase volume of cake after roasting and to improve a soft feeling and melting properties in the mouth by blending raw materials of cake dough with a tartrate and a polyglycerin fatty acid ester to prepare cake dough and cakes. CONSTITUTION:Raw materials of cake dough containing wheat flour, sugar, the whole egg, fats and oils, etc., are blended with a tartrate and a polyglycerin fatty acid ester in the blending ratio of tartrate and polyglycerin fatty acid ester of 10:1-10:3 to prepare cake dough. By using the cake dough, volume of cake after roasting is increased and soft cakes having excellent melting in the mouth can be obtained irrespective of difference in production and kind of cakes having high fat and oil content and low fat and oil content. Sodium tartrate, potassium tartrate, etc., may be cited as the tartrate and an ester consisting of a polyglycerin having 1-15 glycerin units and 10-24C fatty acid may be cited as the polyglycerin fatty acid ester.

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