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    • 11. 发明申请
    • Fat composition for spread
    • 脂肪组成传播
    • US20060062887A1
    • 2006-03-23
    • US10527416
    • 2003-10-29
    • Hirofumi HarunaHiroko NakaharaAtsushi Ohara
    • Hirofumi HarunaHiroko NakaharaAtsushi Ohara
    • A23D9/00
    • C11C3/10A23D7/001A23D9/00
    • An object of the present invention is to provide a fat and oil composition for spreads having good oral solubility and spreadability without greasiness. A fat and oil composition for spreads of the present invention is composed of a continuous fat and oil phase and a water phase, characterized in that the fat and oil phase comprises (a) a liquid-state fat and oil containing, as a main ingredient, triglycerides having fatty acids with 8 to 10 carbon atoms in an amount of not less than 10% by mass of the total constitutional fatty acids; (b) a low melting transesterified fat and oil obtained by subjecting 40 to 90 parts by mass of the palm based fat and oil and 60 to 10 parts by mass of a liquid-state fat and oil to transesterification with a 1,3-position-specific lipase; and (c) a solid-form fat and oil having an open-tube melting point under increasing temperature of 38° C. or higher.
    • 本发明的目的在于提供一种具有良好的口腔溶解性和铺展性而不油腻的涂抹油脂组合物。 本发明的油脂组合物由连续的油脂相和水相组成,其特征在于油相和油相包含(a)含有作为主要成分的液态脂肪和油 具有8至10个碳原子的脂肪酸的甘油三酸酯的量不小于总体
      式脂肪酸的10质量%; (b)通过将40〜90质量份的基于棕榈的油脂和60〜10质量份的液态脂肪和油进行低熔点酯交换的脂肪和油,以使其与1,3-位的酯交换反应 特异性脂肪酶; 和(c)在升温38℃以上具有开口管熔点的固体形式的油脂。
    • 13. 发明申请
    • DIGITAL PHASE DIFFERENCE DETECTOR AND FREQUENCY SYNTHESIZER INCLUDING THE SAME
    • 数字相位差分检测器和频率合成器,包括它们
    • US20120049912A1
    • 2012-03-01
    • US13289707
    • 2011-11-04
    • Seiichiro YoshidaAtsushi Ohara
    • Seiichiro YoshidaAtsushi Ohara
    • H03L7/08
    • H03K5/26H03K5/159H03L7/085H03L2207/50
    • A digital phase difference detector detects a phase difference between first and second signals. A delay circuit cumulatively delays the first signal. A flip flop group latches the signals. An edge detector detects a first phase difference between a rise of the first signal and either one of a rise or a fall of the second signal, and a second phase difference between a fall of the first signal and either one of the rise or the fall of the second signal. A memory circuit stores the phase differences. A normalization circuit computes a cycle of the first signal from a difference between previous first and second phase differences stored in the memory circuit and a difference between the first and second phase differences which are currently detected by the edge detector to normalize the phase difference between the first and second signals with reference to the cycle.
    • 数字相位差检测器检测第一和第二信号之间的相位差。 延迟电路累积地延迟第一信号。 触发器组锁定信号。 边缘检测器检测第一信号的上升与第二信号的上升或下降中的任一个之间的第一相位差,以及第一信号的下降与上升或下降中的任一个之间的第二相位差 的第二信号。 存储电路存储相位差。 归一化电路根据存储在存储器电路中的先前第一和第二相位差之间的差计算第一信号的周期,并且由边缘检测器当前检测到的第一和第二相位差之间的差异来归一化第 参考周期的第一和第二信号。
    • 19. 发明申请
    • OIL AND FAT COMPOSITION THAT CAN BE USED AS NON-TEMPERING TYPE HARD BUTTER
    • 油和脂肪组合物可用作非温度型硬质切片机
    • US20140377445A1
    • 2014-12-25
    • US14117146
    • 2012-05-08
    • Atsushi OharaTomomi SuganumaKiyomi Oonishi
    • Atsushi OharaTomomi SuganumaKiyomi Oonishi
    • A23D9/00A23G1/36
    • A23D9/00A23D9/02A23G1/36A23G1/38A23V2002/00C11B7/0075C11C3/10
    • [Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth.[Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.
    • 本发明提供可以用作低反式脂肪酸含量的油脂组合物,非月桂酸,非回火型硬脂肪和包含显示出良好耐热性的油脂组合物的油性食品 和口中的融化感。 解决问题的手段本发明的油脂组合物的特征在于,满足以下(a)〜(g)的条件:(a)X3含量为3〜20重量% (b)P3 / X3的重量比不小于0.35; (c)X 2 O含量为45〜80重量% (d)XOX / X2O的重量比为0.20〜0.65; (e)PStO / X2O的重量比为0.10〜0.45; (f)St2O / X2O的重量比为0.05〜0.35; 和(g)St / P的重量比不大于0.80; 其中X表示具有14个或更多个碳原子的饱和脂肪酸; O代表油酸; P代表棕榈酸; St表示硬脂酸。
    • 20. 发明授权
    • Oil-and-fat composition and method for producing the same
    • 油脂组合物及其制造方法
    • US08623444B2
    • 2014-01-07
    • US13522484
    • 2011-04-27
    • Atsushi Ohara
    • Atsushi Ohara
    • C11B7/00A23D9/00
    • A23G1/36A23D9/02A23G1/305A23G2200/08
    • An oil-and-fat composition, meets the following five requirements (a) to (e): (a) a X2O content is 50 to 80% by mass; (b) a XOX content is not more than 50% by mass; (c) a mass ratio XOX/X2O is 0.3 to 0.8; (d) a mass ratio PStO/X2O is 0.2 to 0.6; and (e) a mass ratio St/P is 0.4 to 1.5. In the five conditions (a) to (e), X, O, P, St, X2O, XOX and PStO respectively represent the following. X: saturated fatty acid having carbon atom of not less than 16; O: oleic acid; P: palmitic acid; St: stearic acid; X2O: triglyceride in which two molecules of X and one molecule of O are bonded; XOX: triglyceride in which X is bonded to 1,3-position and O is bonded to 2-position; and PStO: triglyceride in which P, St and O are bonded.
    • 油脂组合物满足以下五个要求(a)〜(e):(a)X 2 O含量为50〜80质量% (b)XOX含量不超过50质量%; (c)质量比XOX / X2O为0.3〜0.8; (d)PStO / X2O的质量比为0.2〜0.6; (e)质量比St / P为0.4〜1.5。 在五个条件(a)至(e)中,X,O,P,St,X 2 O,XOX和PStO分别表示如下。 X:碳原子数不少于16的饱和脂肪酸; O:油酸; P:棕榈酸; St:硬脂酸; X2O:X和1分子O的两个分子键合的甘油三酯; XOX:其中X与1,3-位键合并且O键合到2-位的甘油三酯; 和PStO:其中P,St和O键合的甘油三酯。