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1. 发明专利

JP2010200655A Oil-and-fat composition 有权
标题翻译：油和脂肪组合物
公开(公告)号：JP2010200655A
公开(公告)日：2010-09-16
申请号：JP2009048755
申请日：2009-03-03
申请人： Kao Corp , 花王株式会社
发明人： KANEKO TOMONORI , MORIWAKI JUNYA
IPC分类号： A23D9/00
摘要： PROBLEM TO BE SOLVED: To provide a well-flavored oil-and-fat composition which can be cooked with a small amount while causing no scorching, and is suppressed in foaming during cooking.
SOLUTION: The oil-and-fat composition contains the following components (A) and (B): (A): 0.01-10 mass% of phospholipid having a total of phosphatidic acid and phosphatidylinositol of 50-99.9 mass% in the total of Phosphatidylcholine, phosphatidylethanolamine, phosphatidic acid and phosphatidylinositol; and (B) 0.01-5 mass% of a polyglycerol condensed ricinoleic acid ester.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供可以少量烹饪而不会发生焦化的良好风味的油脂组合物，并且在烹饪期间抑制起泡。油脂组合物含有下列成分（A）和（B）：（A）：0.01〜10质量％的磷脂酸和磷脂酰肌醇的总量为50〜99.9质量％磷脂酰胆碱，磷脂酰乙醇胺，磷脂酸和磷脂酰肌醇的总和; 和（B）0.01-5质量％的聚甘油缩合蓖麻油酸酯。版权所有（C）2010，JPO＆INPIT

2. 发明专利

JP2012082402A Oil and fat composition 有权
标题翻译：油和脂肪组合物
公开(公告)号：JP2012082402A
公开(公告)日：2012-04-26
申请号：JP2011199043
申请日：2011-09-13
申请人： Kao Corp , 花王株式会社
发明人： SAITO KATSUYOSHI , MORIWAKI JUNYA , MITSUI YUKI
IPC分类号： C11B5/00 , A23D9/04 , C11C3/00
CPC分类号： A23D9/007 , A23D9/013 , A61K31/23 , A61K31/231
摘要： PROBLEM TO BE SOLVED: To provide an oil and fat composition which contains diacylglycerol and wherein crystal deposition is suppressed, even at low temperatures.SOLUTION: A polyglycerine fatty acid ester wherein the mean degree of polymerization of the glycerine is ≥20 exhibits excellent inhibiting effect on diacylglycerol crystallization and improves low-temperature resistance. The oil and fat composition contains ≥20 mass% of components (A) and (B), with (A) being a polyglycerine fatty acid ester wherein the mean degree of polymerization of the glycerine is ≥20, and (B) being diacylglycerol. The content of an unsaturated fatty acid in fatty acids constituting the diacylglycerol is preferably 80-100% from the point of view of appearance and physiological effect.
摘要翻译：待解决的问题：即使在低温下，提供含有二酰基甘油的油脂组合物，其中也抑制了晶体沉积。解决方案：甘油的平均聚合度≥20的聚甘油脂肪酸酯对二酰基甘油结晶具有优异的抑制作用，并提高耐低温性。油脂组合物含有≥20质量％的组分（A）和（B），（A）是甘油的平均聚合度≥20的聚甘油脂肪酸酯，（B）是二酰基甘油。构成二酰基甘油的脂肪酸中的不饱和脂肪酸的含量从外观和生理效果的观点出发优选为80〜100％。版权所有（C）2012，JPO＆INPIT

3. 发明专利

JP2011213856A Oil and fat composition 审中-公开
标题翻译：油和脂肪组合物
公开(公告)号：JP2011213856A
公开(公告)日：2011-10-27
申请号：JP2010083264
申请日：2010-03-31
申请人： Kao Corp , 花王株式会社
发明人： HONMA RIKA , SHIMIZU MASAO , MORIWAKI JUNYA
IPC分类号： C11C3/02 , A23D9/007 , A23D9/02 , A23L27/60 , C11B3/14
摘要： PROBLEM TO BE SOLVED: To provide an oil and fat composition which is improved and has superior flavor.SOLUTION: The oil and fat composition has the content (ppm) of MCPD-FS measured according to the German Society for Fat Science (DGF) standard method C-III 18(09) of 13 ppm or less and the content of diacylglycerol content of 15 mass% or more, and is subjected to deodorization.
摘要翻译：要解决的问题：提供改善且具有优异风味的油脂组合物。溶解性：油脂组成具有根据德国脂肪科学学会（DGF）标准测量的MCPD-FS的含量（ppm）方法C-III 18（09）为13ppm以下，二酰基甘油含量为15质量％以上，进行除臭。

4. 发明专利

JP2007068407A Water-in-oil emulsified composition 有权
标题翻译：油包水乳化组合物
公开(公告)号：JP2007068407A
公开(公告)日：2007-03-22
申请号：JP2005255467
申请日：2005-09-02
申请人： Kao Corp , 花王株式会社
发明人： MORIWAKI JUNYA , SHIMIZU MASAO , MITSUI YUKI , NAKAJIMA YOSHINOBU , KOBORI JUN
IPC分类号： A23D7/00
CPC分类号： A23D7/01
摘要： PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified composition having good emulsification stability. SOLUTION: The water-in-oil emulsified composition contains an oil-and-fat composition comprising diacylglycerols where the content of 1,2-diacylglycerol accounts for ≥50 mass% based on all of the diacylglycerols. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供具有良好乳化稳定性的油包水乳化组合物。油包水乳化组合物含有包含二酰基甘油的油脂组合物，其中1,2-二酰基甘油的含量基于所有的二酰基甘油为≥50质量％。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2014158464A Oil-in-water type emulsion composition for noodle strip 有权
标题翻译：油条水型乳液组合物
公开(公告)号：JP2014158464A
公开(公告)日：2014-09-04
申请号：JP2014010127
申请日：2014-01-23
申请人： Kao Corp , 花王株式会社
发明人： OKISAKA KOUICHI , HASHIMOTO JUNJI , UCHIKOSHI MASANOBU , ARAI YOSHINORI , MORIWAKI JUNYA
IPC分类号： A23D7/00 , A23L7/109
CPC分类号： A23D7/011 , A23D7/0053 , A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide an emulsion composition to be blended in noodle dough, which makes the smooth noodle dough surface with suppressed stickiness and improves extensibility, capable of further enhancing the flavor of noodle strip foods and making the noodle strip foods to have soft but elastic chewiness.SOLUTION: The oil-in-water type emulsion composition for noodle strip includes: a: 25 to 50 mass% fat; b: 0.06 to 1.8 mass% phospholipid; c: 30 to 60 mass% polyalcohol; d: 0.3 to 2.4 mass% polyglycerol fatty acid ester with an esterification ratio of less than 40%, having an ester linkage structure of a polyglycerol with an average degree of polymerization of 5 or more and a saturated fatty acid having a carbon number of 12 to 14; and e: 10 to 30 mass% water. The content of the phospholipid is 0.2 to 0.75 parts by mass relative to one part by mass of the polyglycerol fatty acid ester.
摘要翻译：要解决的问题：提供一种混合在面团中的乳液组合物，其使平滑面条面团具有抑制粘性并提高延展性，能够进一步提高面条食品的味道，并使面条食品具有柔软性但弹性咀嚼。解决方案：面条水包油型乳液组合物包括：a：25〜50质量％脂肪; b：0.06〜1.8质量％的磷脂; c：30〜60质量％多元醇; d：0.3〜2.4质量％的酯化率小于40％的聚甘油脂肪酸酯，具有平均聚合度为5以上的聚甘油的酯键结构和碳数为12的饱和脂肪酸至14; 和e：10〜30质量％的水。相对于1质量份聚甘油脂肪酸酯，磷脂的含量为0.2〜0.75质量份。

6. 发明专利

JP2004359784A Oil-and-fat composition 有权
公开(公告)号：JP2004359784A
公开(公告)日：2004-12-24
申请号：JP2003158749
申请日：2003-06-04
申请人： Kao Corp , 花王株式会社
发明人： MORIWAKI JUNYA , SHIMIZU MASAO , NISHIDE TSUTOMU , KOIKE MAKOTO
IPC分类号： A23D9/00 , A23D7/01 , A23D7/015 , A23D9/007 , A23D9/013 , A23K1/16 , A23L1/24 , A23L1/30 , A61K31/215 , A61K31/225 , A61P3/04 , A61P3/06 , A61P3/10 , C11B5/00 , C11C3/00 , C11C3/08 , C11C3/10
CPC分类号： A23D9/013 , A23D7/011 , A23D7/013 , A23D7/015 , A23K20/158 , A23L27/60 , A23L33/115
摘要： PROBLEM TO BE SOLVED: To obtain an oil-and-fat composition improved in plain feeling, or the like, inherent in monoglycerol fatty acid ester, not only presenting integrated and favorable flavor but also having good compatibility with materials, favorable palate feeling, and good appearance, workability and emulsifiability. SOLUTION: This oil-and-fat composition comprises the following components(A), (B) an (C). The component A is 100 pts. wt. of an oil-and-fat comprising 0.1-10 wt.% of a monoglycerol monofatty acid ester, 1-64.9 wt.% of a monoglycerol trifatty acid ester and 35-98.9 wt.% of a monoglycerol difatty acid ester, 80-100 wt.% in the unsaturated fatty acid content of the constituent fatty acids. The component B is 0.1-3.0 pt(s). wt. of a diglycerol fatty acid ester comprising 40-100 wt.% of a difatty acid ester, 70-100 wt.% in the unsaturated fatty acid content of the constituent fatty acids. The component C is 0.01-2 pt(s). wt. of an antioxidant. COPYRIGHT: (C)2005,JPO&NCIPI

7. 发明专利

JP2011213852A Oil and fat composition 审中-公开
标题翻译：油和脂肪组合物
公开(公告)号：JP2011213852A
公开(公告)日：2011-10-27
申请号：JP2010083158
申请日：2010-03-31
申请人： Kao Corp , 花王株式会社
发明人： MORIWAKI JUNYA , SHIMIZU MASAO , HONMA RIKA
IPC分类号： C11C3/00 , A23D9/02
CPC分类号： A23D9/007 , A23D7/0053 , A23D7/0056 , A61Q19/00 , C07C57/03 , C11C3/00
摘要： PROBLEM TO BE SOLVED: To provide an oil and fat composition which is improved and has better flavor.SOLUTION: The oil and fat composition has an MCPD-FS content X (ppm) measured according to the Deutsche Gesellschaft fuer Fettwissenschaft (DGF) standard method C-III 18 (09) and a hydroxyl value Y (mg-KOH/g) that satisfy the relation in formula (1): Y≥1.25X+4 (wherein, Y≤88), wherein the value of the trans form content (%) of linoleic acid in the fatty acids forming the oil and fat is 2 or greater.
摘要翻译：要解决的问题：提供改善且具有更好风味的油脂组合物。溶解性：油脂组合物具有根据德国建筑协会（DGF）标准方法测量的MCPD-FS含量X（ppm） C-III 18（09）和满足式（1）中的关系的羟基值Y（mg-KOH / g）：Y≥1.25X+ 4（其中，Y≤88），其中反式形成油脂的脂肪酸中亚油酸的含量（％）为2以上。

8. 发明专利

JP2010090383A Method of manufacturing oil and fat rich in diacylglycerol 有权
标题翻译：在二乙基胆甾醇中制备油和脂肪的方法
公开(公告)号：JP2010090383A
公开(公告)日：2010-04-22
申请号：JP2009234761
申请日：2009-10-09
申请人： Kao Corp , 花王株式会社
发明人： KASE MINORU , SHIMIZU MASAO , MORIWAKI JUNYA
IPC分类号： C11C3/02 , C11B3/10 , C11C1/04 , C12P7/64
CPC分类号： C12P7/6454 , A23D9/013 , C11B3/10 , C11C1/04 , C11C1/045 , C11C1/08 , C11C3/02 , C12P7/6418
摘要： PROBLEM TO BE SOLVED: To provide a method of manufacturing oils and fats rich in diacylglycerol by subjecting fatty acids which are obtainable by hydrolyzing raw material oils and fats, to esterification with glycerin, wherein coloration is suppressed in the final product.
SOLUTION: The method of manufacturing oils and fats rich in diacylglycerol by subjecting fatty acids which are obtainable by hydrolyzing raw material oils and fats, to esterification with glycerin comprises a process of decreasing an anisidine value of greater than 6 of the raw material oils and fats or reaction intermediates, by 20% or more.
COPYRIGHT: (C)2010,JPO&INPIT

9. 发明专利

JP2009159829A Oil-and-fat composition 有权
标题翻译：油和脂肪组合物
公开(公告)号：JP2009159829A
公开(公告)日：2009-07-23
申请号：JP2007339567
申请日：2007-12-28
申请人： Kao Corp , 花王株式会社
发明人： KANEKO TOMONORI , SHIIBA DAISUKE , MORIWAKI JUNYA
IPC分类号： A23D9/00
摘要： PROBLEM TO BE SOLVED: To provide an oil-and-fat composition having favorable demolding property in stir-fry cooking or the like, excellent in low-temperature resistance, and highly containing diacylglycerol. SOLUTION: The oil-and-fat composition contains (A) 100 pts.mass of oil-and-fat containing ≥50 mass% of diacylglycerol and (B) 0.01-10 pts.mass of phosphatide containing phosphazene acid (PA) and phosphatidylinositol (PI) and having PA/PI (a mass ratio) of ≥6. COPYRIGHT: (C)2009,JPO&INPIT

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