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1. 发明授权

US4874699A Reaction method for transesterifying fats and oils 失效
标题翻译：酯交换脂肪和油的反应方法
公开(公告)号：US4874699A
公开(公告)日：1989-10-17
申请号：US898513
申请日：1986-08-21
申请人： Shoji Maruzeni , Wataru Matsumoto , Nozomi Yasuda
发明人： Shoji Maruzeni , Wataru Matsumoto , Nozomi Yasuda
IPC分类号： C11C3/08 , C11C3/10 , C12P7/64
CPC分类号： C12P7/6454 , C11C3/08 , C11C3/10
摘要： A two-step reaction method for the transesterification of fats and oils, comprising hydrolyzing fats and oils to produce diglycerides by reacting said fats or oils with lipase; esterifying said digylcerides and to produce triglycerides by reacting said diglycerides with at least one fatty acid.
摘要翻译：一种用于脂肪和油的酯交换的两步反应方法，包括通过使所述油脂与脂肪酶反应来水解油脂以产生甘油二酯; 酯化所述二癸酸酯并通过使所述甘油二酯与至少一种脂肪酸反应产生甘油三酸酯。

2. 发明授权

US4844940A Hard butter 失效
标题翻译：硬黄油
公开(公告)号：US4844940A
公开(公告)日：1989-07-04
申请号：US95564
申请日：1987-09-10
申请人： Kazuo Itagaki , Toshimichi Yanagihara, deceased , Shouji Maruzeni , Nozomi Yasuda
发明人： Kazuo Itagaki , Toshimichi Yanagihara, deceased , Shouji Maruzeni , Nozomi Yasuda
IPC分类号： A23D9/00 , A23G1/00 , A23G1/56 , A23G3/34 , C11B1/10 , C11B7/00
CPC分类号： A23G1/56 , A23D9/00 , A23G3/346 , C11B1/10 , C11B7/00 , A23G2200/08
摘要： The hard butter of the present invention comprises a fat which is obtained from the pericarp of the Chinese tallow tree by extraction optionally followed by fractionation and has a solid fat content of 80% or more, 60% or more and 0.5% or less at 20.degree. C., 30.degree. C. and 40.degree. C., respectively. And the other hard butter of the present invention comprises 5 to 95% of the pericarp oil as defined above and 95 to 5% by weight of one or more fats selected from among, for example, sal fat, fractionated sal fat, fractionated shea fat, kokum fat, mango kernel fat, fractionated mango kernel fat and illipe fat.
摘要翻译：本发明的硬脂肪包含通过提取任选地进行分级分离从中国动物油的果皮获得的脂肪，并且在20℃下具有80％以上，60％以上且0.5％以下的固体脂肪含量 ℃，30℃，40℃。而本发明的另一个硬脂肪包含5-95％如上定义的果皮油和95-5重量％的一种或多种脂肪，其选自例如，脂肪，分馏的脂肪，分馏的牛油脂，kokum脂肪，芒果仁脂肪，分散的芒果仁脂肪和油脂脂肪。

3. 发明授权

US4183971A Hard butter 失效
标题翻译：硬黄油
公开(公告)号：US4183971A
公开(公告)日：1980-01-15
申请号：US841399
申请日：1977-10-12
申请人： Seigi Minowa , Toshiro Tanaka , Nozomi Yasuda
发明人： Seigi Minowa , Toshiro Tanaka , Nozomi Yasuda
IPC分类号： A23G1/30 , A23D9/00 , A23G1/00 , C11C3/12 , C11C3/14 , A23D5/00
CPC分类号： C11C3/12 , A23D9/00
摘要： A hard butter having an iodine value of 52 to 75, a melting point of 30.degree. to 40.degree. C. and a trans-isomer content of at least 40% by weight based on the total weight of combined fatty acids and consisting essentially of (a) 50 to 100% by weight of a first hardened oil obtained by hydrogenating with isomerization a rice-bran oil having an iodine value of 97 to 108, a C.sub.16 saturated acid content of 15 to 22% by weight based on the total weight of combined fatty acids and 1.0 to 4.0% by weight, based on the rice bran oil, of higher alcohol fatty acid esters of which the combined higher alcohols are unsaponifiable and/or a fraction obtained by fractionation of the first hardened oil and (b) 50 to 0% by weight of a second hardened oil obtained by hydrogenating with isomerization a vegetable oil substantially free of trisaturated glycerides and having C.sub.16 saturated fatty acid content of 12 to 30% by weight and a C.sub.18 di-unsaturated acid content of 30 to 55% by weight based on the total weight of combined fatty acids and/or a fraction obtained by fractionation of the second hardened oil.
摘要翻译：碘值为52至75，熔点为30至40℃，反式异构体含量为至少40重量％，基于组合脂肪酸总重量的硬质黄油，基本上由（ a）50〜100重量％的通过异构化氢化得到的第一硬化油，其中碘值为97至108的米糠油，C16饱和酸含量为15至22重量％，基于基于米糠油的组合脂肪酸和1.0-4.0重量％的高级醇脂肪酸酯，其中组合的高级醇是不皂化的和/或通过分馏第一硬化油获得的馏分，和（b）50 至0重量％的第二硬化油，其通过异构化氢化基本上不含三饱和甘油酯并且C16饱和脂肪酸含量为12至30重量％且C18二不饱和酸含量为30至55重量％的植物油，基于总重量 t的组合脂肪酸和/或通过分馏第二硬化油获得的级分。

4. 发明授权

US4199611A Cacao butter substitute 失效
标题翻译：可可黄油替代品
公开(公告)号：US4199611A
公开(公告)日：1980-04-22
申请号：US938713
申请日：1978-08-30
申请人： Yasuo Toyoshima , Tadasu Ito , Shouji Maruzeni , Nozomi Yasuda , Kimio Terada
发明人： Yasuo Toyoshima , Tadasu Ito , Shouji Maruzeni , Nozomi Yasuda , Kimio Terada
IPC分类号： A23D9/00 , A23G1/00 , A23G1/38 , A23G1/56 , A23D5/00
CPC分类号： A23G1/38 , A23D9/00 , A23G1/56 , A23G2200/08
摘要： A cacao butter substitute comprising a triglyceride composition wherein the saturated fatty acid radicals comprise substantially palmitic acid radical, stearic acid radical and arachidic acid radical and the molar proportion of the arachidic acid radical to the total saturated fatty acid radicals is 4 to 15 molar % and that of the palmitic acid radicals is 10 to 65 molar % and that of the stearic acid radicals is 20 to 86 molar %; the unsaturated fatty acid radicals comprise substantially oleic acid radical and linoleic acid radical and the molar proportion of linoleic acid radical to the total unsaturated fatty acid radicals is less than 20 molar %; and the proportions of the glycerides are as follows, based on the total triglyceride components: 1 to 5 molar % of trisaturated triglycerides, 50 to 80 molar % of .beta.-unsaturated-.alpha.,.alpha.'-disaturated triglycerides, less than 5 molar % of .alpha.- or .alpha.'-unsaturated-disaturated triglycerides, 15 to 50 molar % .alpha.- or .alpha.'-saturated-diunsaturated triglycerides, less than 5 molar % .beta.-saturated-diunsaturated triglycerides and less than 6 molar % triunsaturated triglycerides.
摘要翻译：包含甘油三酯组合物的可可脂替代物，其中饱和脂肪酸基团包含基本上为棕榈酸基团，硬脂酸基团和花生酸基团，花生酸基团与总饱和脂肪酸基团的摩尔比例为4至15摩尔％，并且棕榈酸根的摩尔数为10〜65摩尔％，硬脂酸基为20〜86摩尔％。不饱和脂肪酸基团基本上包含油酸基和亚油酸基团，亚油酸基团与总不饱和脂肪酸基团的摩尔比例小于20摩尔％。并且甘油酯的比例如下，基于总甘油三酯成分：1至5摩尔％的三饱和甘油三酯，50至80摩尔％的β-不饱和α，α' - 不饱和甘油三酸酯，小于5摩尔％ α或α'不饱和的饱和甘油三酸酯，15至50摩尔％的α-或α'饱和二不饱和甘油三酸酯，小于5摩尔％的β-饱和二不饱和甘油三酸酯和小于6摩尔％的三不饱和甘油三酸酯。

5. 发明授权

US4613514A Cacao butter substitutes and chocolates containing the same 失效
标题翻译：可可奶油替代品和含有相同的巧克力
公开(公告)号：US4613514A
公开(公告)日：1986-09-23
申请号：US624336
申请日：1984-06-25
申请人： Shoji Maruzeni , Toshimichi Yanagihara , Nozomi Yasuda
发明人： Shoji Maruzeni , Toshimichi Yanagihara , Nozomi Yasuda
IPC分类号： A23D9/00 , A23G1/00 , A23G1/38 , A23G1/56 , C11B7/00 , A23D5/00
CPC分类号： A23G1/38 , A23D9/00 , A23G1/56 , C11B7/0008 , A23G2200/08
摘要： A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.
摘要翻译：公开了一种具有中等熔点馏分的棕榈油的可可黄油替代物，其固体脂肪含量在20℃下为70％以上，30℃为10％以上，33℃为1％以下在35℃下为0％，并且在冷却曲线中显示与19℃相同的碘值为65以上的棕榈软油的初始曲线相同的初始曲线，其中中等熔点馏分被除去，高熔点馏分被完全除去。可可黄油替代品具有非常尖锐的熔化特性和与可可脂的优异相容性。

6. 发明授权

US4847105A A blooming resistant chocolate 失效
标题翻译：耐开花的巧克力
公开(公告)号：US4847105A
公开(公告)日：1989-07-11
申请号：US18607
申请日：1987-02-25
申请人： Hideo Yokobori , Kazuo Itagaki , Shouji Maruzeni , Nozomi Yasuda
发明人： Hideo Yokobori , Kazuo Itagaki , Shouji Maruzeni , Nozomi Yasuda
IPC分类号： A23G1/30 , A23D9/00 , A23G1/00 , A23G1/36 , A23G1/56
CPC分类号： A23G1/36 , A23G1/56 , A23G2200/08
摘要： A hard butter of the present invention is obtained by adding 0.05 to 20% by weight of polyglycerol fatty acid ester(s), which is prepared by binding four or more moles in average of fatty acid(s) to polyglycerol(s) having five or more in average of hydroxyl groups, to a hard butter. With the use of the hard butter of the present invention, the anti-blooming properties of a chocolate are enhanced with little limitation on the composition of the same. In particular, chocolates containing trans and lauric hard butters can be more freely compounded thereby than in the case of conventional ones.
摘要翻译：通过加入0.05至20重量％的聚甘油脂肪酸酯获得本发明的硬脂奶油，所述聚甘油脂肪酸酯通过将平均脂肪酸的四摩尔或更多摩尔与具有五个脂肪酸的聚甘油结合而制备或更多的羟基的平均值。通过使用本发明的硬质奶油，巧克力的防起霜性能得到增强，同时对其组成几乎没有限制。特别地，含有反式和月桂酸硬丁酸酯的巧克力可以比常规的巧克力更合适。

7. 发明授权

US4157405A Cocoa butter substitutes and their preparation 失效
标题翻译：可可脂替代品及其制备
公开(公告)号：US4157405A
公开(公告)日：1979-06-05
申请号：US811851
申请日：1977-06-30
申请人： Nozomi Yasuda , Kimio Terada , Kazuo Itagaki , Yasuo Toyoshima , Shouji Maruzeni , Tadasu Itoh , Hideo Yokobori , Susumu Satoh
发明人： Nozomi Yasuda , Kimio Terada , Kazuo Itagaki , Yasuo Toyoshima , Shouji Maruzeni , Tadasu Itoh , Hideo Yokobori , Susumu Satoh
IPC分类号： A23G1/00 , A23G1/36 , A23G1/38 , A23G1/56 , C11B3/00 , A23D5/02
CPC分类号： A23G1/36 , A23G1/38 , A23G1/56 , C11B3/001 , A23G2200/08
摘要： A cocoa butter substitute comprises sal fat obtained by extracting the fat from the seeds of Shorea robusta and then refining the resulting product. The cocoa butter substitute has a hydroxy value of not more than 16, a solid fat index of not less than 48 at 30.degree. C., a cooling time, at which the maximum point appears in the cooling curve, of not longer than 120 mins. and the maximum point temperature of not less than 17.degree. C.
摘要翻译：可可脂替代物包括通过从Shorea robusta的种子中提取脂肪获得的sal脂肪，然后精制所得产物。可可脂代用品的羟值不大于16，30℃时固体脂肪指数不低于48，冷却曲线中出现最大值的冷却时间不超过120分钟。最高点温度不低于17℃。

8. 发明授权

US4108879A Hard butter 失效
标题翻译：硬黄油
公开(公告)号：US4108879A
公开(公告)日：1978-08-22
申请号：US789770
申请日：1977-04-22
申请人： Seigi Minowa , Yasuo Toyoshima , Nozomi Yasuda , Toshiro Tanaka
发明人： Seigi Minowa , Yasuo Toyoshima , Nozomi Yasuda , Toshiro Tanaka
IPC分类号： A23D9/00 , C11C3/12 , C09F7/08 , C11C3/14
CPC分类号： A23D9/00 , C11C3/123
摘要： A hard butter is prepared from a selective hydrogenation-isomerization product of a palm olein and a vegetable oil or fat other than palm oil.
摘要翻译：由棕榈油精和棕榈油以外的植物油或脂肪的选择性加氢异构化产物制备硬脂黄油。

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