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1. 发明专利

JP2012135225A Deep-fried food 有权
标题翻译：深层食物
公开(公告)号：JP2012135225A
公开(公告)日：2012-07-19
申请号：JP2010288056
申请日：2010-12-24
申请人： Kumamoto Seifun Kk , Nisshin Oillio Group Ltd , 日清オイリオグループ株式会社 , 熊本製粉株式会社
发明人： AOYAMA TOSHIAKI , SEKIYA YOSHIAKI , NAKAHARA HIROKO , HARADA YOJI , WANAKA YASUSHI , KAWASAKI SADAMICHI , MATSUNAGA KOTARO , HARUTA YASUNORI , TANZU TOSHINORI , MORIYAMA MIKI , HISATSUKA TOMOAKI
IPC分类号： A23L7/157
摘要： PROBLEM TO BE SOLVED: To provide a deep-fried food with a little oil content by using specific batter material and oil and fat.SOLUTION: A deep-fry batter material containing 5-95 mass% of rice flour is used in the deep-fried food. The deep-fried food is characterized by cooking in oil and fat of at least one kind selected from a group including palm olein, rapeseed oil and corn oil. It is preferable that the oil and fat contains palm olein, and that the content of the palm olein in the oil and fat is 5-100 mass%. It is also preferable that the average particle size of the rice flour is 10-120 μm.
摘要翻译：要解决的问题：通过使用特定的面糊和油脂来提供含油量少的油炸食品。
解决方案：在油炸食品中使用含有5-95质量％米粉的油炸糊料。油炸食品的特点是选自包括棕榈油精，菜籽油和玉米油在内的至少一种油和脂肪。优选油脂含有棕榈油精，油脂中棕榈油精的含量为5〜100质量％。另外，优选米粉的平均粒径为10〜120μm。版权所有（C）2012，JPO＆INPIT

2. 发明专利

JP2006230254A Oil and fat composition, and method for producing the same 有权
标题翻译：油和脂肪组合物及其生产方法
公开(公告)号：JP2006230254A
公开(公告)日：2006-09-07
申请号：JP2005047873
申请日：2005-02-23
申请人： Nisshin Oillio Group Ltd , 日清オイリオグループ株式会社
发明人： MASANO YOSHIYUKI , NAKAHARA HIROKO , ARIMOTO MAKOTO , NEGISHI HIRONORI
IPC分类号： A23D9/02 , C11C3/10
CPC分类号： C11C3/10 , A23D9/00 , A23D9/02
摘要： PROBLEM TO BE SOLVED: To provide an oil and fat composition having fluidity even at a low temperature of 5°C though using palm olein as raw material oil and fat: and to provide a method for producing the composition reducing in production costs so as to make effective use of inexpensive palm-related oil. SOLUTION: The method for producing an oil and fat composition comprises the following process: a process of mixing the palm olein with oil and fat where the content of linoleic acid is ≥40 mass% in the whole constituent fatty acid, at a mass percentage of (70:30) to (30:70) to obtain mixture oil comprising the palm olein and the oil and fat where the content of the linoleic acid is ≥40 mass% in the whole constituent fatty acid; a process of subjecting the mixed oil to ester exchange using lipase specific to 1- and 3- sites glyceride; and a process of mixing the mixture oil subjected to the ester exchange with oil and fat where the content of the linoleic acid is ≥40 mass% so that the exchanged value of the palm olein used as the raw material gets to 15-30 mass%. The oil and fat composition obtained by the method has excellent cold resistance. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：通过使用棕榈油精作为原料油和脂肪，提供甚至在5℃的低温下具有流动性的油脂组合物，并且提供一种生产降低生产成本的组合物的方法以便有效利用廉价的棕榈油。解决方案：油脂组合物的制造方法包括如下工序：将棕榈油精与油脂组合的方法，其中亚油酸含量在整个构成脂肪酸中≥40质量％，在（70:30）至（30:70）的质量百分比，以获得包含棕榈油精和油脂的混合油，其中亚油酸含量在整个组成脂肪酸中≥40质量％; 使用特异于1-位和3-位甘油酯的脂肪酶使混合油进行酯交换的方法; 将经过酯交换的混合油与油脂成分混合的方法，其中亚油酸含量为≥40质量％，使得用作原料的棕榈油精的交换值达到15-30质量％。通过该方法获得的油脂组合物具有优异的耐寒性。版权所有（C）2006，JPO＆NCIPI

3. 发明专利

JP2009107954A Stamina-enhancing agent, food for enhancing stamina and pharmaceutical for enhancing stamina 有权
标题翻译： STAMINA增强剂，增强STAMINA和药物用于增强STAMINA的食品
公开(公告)号：JP2009107954A
公开(公告)日：2009-05-21
申请号：JP2007280078
申请日：2007-10-29
申请人： Nisshin Oillio Group Ltd , 日清オイリオグループ株式会社
发明人： NOSAKA NAOHISA , SUZUKI YOSHIE , KASAI MICHIO , MORIYA YUMIKO , NAKAHARA HIROKO
IPC分类号： A61K31/23 , A21D13/00 , A21D13/08 , A23D7/00 , A23D9/00 , A23G3/00 , A23G3/34 , A23L1/30 , A61K31/015 , A61P3/02
摘要： PROBLEM TO BE SOLVED: To provide a stamina-enhancing agent, a food for enhancing stamina and a pharmaceutical for enhancing stamina that are easy to ingest and can be used without fear of side effects.
SOLUTION: The stamina-enhancing agent comprises as an effective ingredient a medium-chain fatty acid triglyceride, where 8C- and 10C-saturated fatty acids (caprylic acid and capric acid) account for at least 90 mass% of the constituting fatty acids with a mass ratio of caprylic acid/capric acid of 60/40 to 85/15 and the ratio of the caprylic acid of 60-85 mass% in all fatty acids bonded to the 1,3-position of the triglycerides. The food for enhancing stamina and the pharmaceutical for enhancing stamina comprise the stamina-enhancing agent.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供耐力增强剂，用于增强耐力的食物和用于增强耐力的药物，其易于摄取并且可以在不担心副作用的情况下使用。解决方案：耐力增强剂包括作为有效成分的中链脂肪酸甘油三酯，其中8-10-饱和脂肪酸（辛酸和癸酸）占构成脂肪酸的至少90质量％辛酸/癸酸的质量比为60/40至85/15的酸和与甘油三酸酯的1,3-位键合的所有脂肪酸中辛酸的比例为60-85质量％。用于增强体力的食物和用于增强体力的药物包括耐力增强剂。版权所有（C）2009，JPO＆INPIT

4. 发明专利

JP2007099871A Fat composition 有权
标题翻译：脂肪组合物
公开(公告)号：JP2007099871A
公开(公告)日：2007-04-19
申请号：JP2005290259
申请日：2005-10-03
申请人： Nisshin Oillio Group Ltd , 日清オイリオグループ株式会社
发明人： MASANO YOSHIYUKI , AKAHA AKIRA , MORIYA YUMIKO , NAKAHARA HIROKO , HARUNA HIROBUMI
IPC分类号： C11C3/00 , A21D2/16 , A23D7/00
摘要： PROBLEM TO BE SOLVED: To provide a fat composition which contains middle chain fatty acids as the component fatty acids, has excellent plasticity and "melt-in-your-mouth" feature, does not cause liquid-solid separation in a wide temperature range and has a moderate hardness, spreads and fillings mixed with the fat composition and having the features above and manufacturing processes for the fat composition, the spread and the fillings. SOLUTION: The fat composition contains a triglyceride the component fatty acids of which are at least middle chain fatty acids and behenic acid, 50.0-99.8 mass% of a fat A in which the content of the middle chain fatty acids and that of behenic acid in the all the component fatty acids are 30.0-96.0 mass% and 2.0-10.0 mass% respectively and 0.2-10.0 mass% of a fat B in which the content of behenic acid in the all the component fatty acids is 30.0-60.0 mass%. The spreads and the fillings mixed with the fat composition are presented. A manufacturing process of the spreads and the fillings not involving a rapid cooling and kneading step after mixing the fat composition is presented. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提供含有作为脂肪酸的中链脂肪酸的脂肪组合物，具有优异的可塑性和“熔融口”特征，不会在宽的范围内引起液固分离温度范围，具有中等硬度，与脂肪组合物混合并具有上述特征的扩散和填充，以及脂肪组合物，铺展物和填充物的制造方法。脂肪组合物含有甘油三酯，其组分脂肪酸至少为中链脂肪酸和山萮酸，50.0-99.8质量％的脂肪A，其中中链脂肪酸的含量和所有组分脂肪酸中的山萮酸分别为30.0-96.0质量％和2.0-10.0质量％，以及所有组分脂肪酸中山萮酸含量为30.0-60.0的脂肪B的0.2-10.0质量％质量％。介绍了与脂肪组合物混合的酱油和馅料。提出了在混合脂肪组合物之后不涉及快速冷却和捏合步骤的涂抹物和填充物的制造过程。版权所有（C）2007，JPO＆INPIT

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