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1. 发明授权

US4396638A Edible fat-containing composition having good whipping properties 失效
标题翻译：食用含脂肪组合物具有良好的搅打性能
公开(公告)号：US4396638A
公开(公告)日：1983-08-02
申请号：US283516
申请日：1981-07-15
申请人： Hiroshi Edo , Yasuo Okutomi
发明人： Hiroshi Edo , Yasuo Okutomi
IPC分类号： A23D7/005 , A23L9/20 , A23D3/00 , A23D5/00
CPC分类号： A23D7/0053 , A23L9/20
摘要： An edible emulsion having good whipping characteristics comprising an aqueous phase containing lipoprotein material and optionally lipoprotein film coated globular fat particles, and a continuous fat phase having dispersed therein globular fat particles which are coated with lipoprotein film. The emulsion consists essentially of between about 25% and 90% by weight of total fat based on the weight of the emulsion and between about 10% and 75% of total aqueous phase based on the weight of the emulsion, said total fat comprising the globular fat particles and the continuous fat phase, and said globular fats being present in an amount more than about 0.1 ml per gram of total fat when the amount of said globular fat particles is determined by the analytical procedure disclosed in the specification.
摘要翻译：具有良好搅打特性的可食用乳液，其包含含有脂蛋白材料的水相和任选的脂蛋白薄膜包衣球状脂肪颗粒，以及分散有脂蛋白薄膜的球状脂肪颗粒的连续脂肪相。基于乳液的重量，乳液基本上占总脂肪的约25重量％至90重量％，基于乳液重量的总水相的约10％至75％，所述总脂肪包含球形脂肪颗粒和连续脂肪相，并且当通过说明书中公开的分析程序确定所述球状脂肪颗粒的量时，所述球状脂肪以每克总脂肪超过约0.1ml的量存在。

2. 发明授权

US5182123A Composite laminated dough 失效
标题翻译：复合层压材料
公开(公告)号：US5182123A
公开(公告)日：1993-01-26
申请号：US664840
申请日：1991-03-05
申请人： Hiroshi Edo , Takashige Bannai , Toshihiro Hayashi , Masayuki Sugie
发明人： Hiroshi Edo , Takashige Bannai , Toshihiro Hayashi , Masayuki Sugie
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0054
摘要： A composite laminated dough is prepared by superposing at least two different laminated doughs upon each other, each obtained by wrapping a fat in a dough mainly comprising wheat flour and by performing rolling and folding procedures.
摘要翻译：通过将至少两种不同的层压面团彼此重叠来制备复合层压面团，每个面团通过在主要包括小麦粉的面团中包裹脂肪并通过进行滚压和折叠程序而获得。

3. 发明授权

US4794015A Process for emulsifying fat or oil into aqueous phase comprising soy sauce as the main component 失效
标题翻译：将脂肪或油乳化成包含酱油作为主要成分的水相的方法
公开(公告)号：US4794015A
公开(公告)日：1988-12-27
申请号：US060223
申请日：1987-06-10
申请人： Satoshi Fujita , Hiroshi Edo
发明人： Satoshi Fujita , Hiroshi Edo
IPC分类号： A23D7/01 , A23L27/50 , A23L27/60 , A23L35/00 , A23L1/238 , A23L1/39
CPC分类号： A23D7/011 , A23L27/50 , A23L35/10
摘要： An emulsion of soy sauce and a fat or an oil, which is stable for prolonged period of time, can be obtained by adding 0.1 to 5% by weight, based on the fat or oil, of mono acyl glycero phospholipid(s) as at least one emulsifier component in the emulsification of said fat or oil into an aqueous phase comprising soy sauce as the main component to give an oil-in-water type emulsion.
摘要翻译：通过添加0.1至5重量％的脂肪或油，单酰基甘油磷脂可以获得长时间稳定的酱油和脂肪或油的乳液，将所述脂肪或油乳化成包含酱油作为主要成分的水相中的至少一种乳化剂组分，得到水包油型乳液。

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