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1. 发明授权

US5503855A Freezing-resistant oil-and-fat feedstock, method for producing said feedstock and frozen food containing said feedstock 失效
标题翻译：耐冻油脂原料，生产所述原料的方法和含有所述原料的冷冻食品
公开(公告)号：US5503855A
公开(公告)日：1996-04-02
申请号：US266655
申请日：1994-06-28
申请人： Hiroshi Hidaka , Tsugio Nishimoto , Tsugio Izumi
发明人： Hiroshi Hidaka , Tsugio Nishimoto , Tsugio Izumi
IPC分类号： A21D2/16 , A21D6/00 , A23D7/00 , A23D9/00 , A23G9/32 , A23G9/52 , A23L27/60 , C11C3/08 , C11C3/10
CPC分类号： A23G9/327 , A21D2/165 , A21D6/001 , A23D7/001 , A23D9/00 , A23G9/52 , A23L27/60 , C11C3/08 , C11C3/10 , A23G2200/08
摘要： There is disclosed a freezing-resistant oil-and-fat feedstock which is obtained by selective rearrangement with middle-chain saturated fatty acid residues at the 1st and 3rd positions of triglycerides and has a melting point of -18.degree. C. or lower as measured by differential scanning calorimetry (DSC). The oil-and-fat feedstock is composed of mixed fatty acid triglycerides (U.sub.2 M and UM.sub.2) at an mount of 10% by weight or more, based on the total weight of the feedstock, the fatty acid triglycerides consisting of unsaturated fatty acid residues (U) and middle-chain saturated fatty acid residues (M) and the ratio of U.sub.2 M to UM.sub.2 being 1/3 or higher. Also disclosed are methods for producing the freezing-resistant oil-and-fat feedstock and various kinds of frozen food utilizing the freezing-resistant oil-and-fat feedstock.
摘要翻译：公开了一种抗冻油脂原料，其通过在甘油三酸酯的第1和3位选择性重排与中链饱和脂肪酸残基获得，并且具有-18℃或更低的熔点通过差示扫描量热法（DSC）。油脂原料由混合脂肪酸甘油三酸酯（U2M和UM2）组成，以10重量％或更多，基于原料的总重量，由不饱和脂肪酸残基组成的脂肪酸甘油三酯 U）和中链饱和脂肪酸残基（M），U2M与UM2的比例为1/3或更高。还公开了用于生产抗冻油脂原料的方法和利用耐冻油脂原料的各种冷冻食品。

2. 发明授权

US4061798A Method for preparing hard butters from palm oil 失效
标题翻译：从棕榈油制备硬膏的方法
公开(公告)号：US4061798A
公开(公告)日：1977-12-06
申请号：US724821
申请日：1976-09-22
申请人： Junji Kanegae , Tsugio Izumi , Akio Mandai
发明人： Junji Kanegae , Tsugio Izumi , Akio Mandai
IPC分类号： A23D9/00 , C11B7/00 , C11C3/12 , A23D5/00
CPC分类号： A23D9/00 , C11B7/0008 , C11C3/123
摘要： Hard butters, which are suitable replacements for cacao butter and which may be used for confectionary products without the occurrence of blooming, are obtained by hydrogenating a soft palm oil fraction having an iodine value of at least 55 with a conventional hydrogenation catalyst in the presence of methionine, whereby at least 40% of the glycerides are trans-isomers (calculated as trielaidine) and, optionally separating the middle-fraction of the hydrogenated product.
摘要翻译：通过在常规氢化催化剂存在下氢化具有至少55的碘值的软棕榈油馏分，可以获得可可可可替代可可脂并可用于不产生起霜的糖果产品的硬酯由此至少40％的甘油酯是反式异构体（以三烯酸计算）和任选分离氢化产物的中间馏分。

3. 发明授权

US5609906A Anti-blooming composition, and laurin fat and chocolate containing the same 失效
标题翻译：防霜组合物，以及含有其的月桂脂和巧克力
公开(公告)号：US5609906A
公开(公告)日：1997-03-11
申请号：US401369
申请日：1995-03-09
申请人： Kosuke Hokuyo , Miho Hayashi , Shuichi Yamaguchi , Tsugio Izumi
发明人： Kosuke Hokuyo , Miho Hayashi , Shuichi Yamaguchi , Tsugio Izumi
IPC分类号： A23G1/30 , A23D9/00 , A23G1/00 , A23G1/36 , C08K5/10 , C08K5/103 , C11B5/00
CPC分类号： A23G1/36 , A23G1/305 , A23G2200/08
摘要： An anti-blooming composition which comprises a fatty acid monoglyceride composed of a fatty acid having 16 carbon atoms (A) and a fatty acid monoglyceride composed of a fatty acid having 18 carbon atoms (B), a weight ratio of A/B being 30/70 or larger is disclosed. A laurin fat and laurin fat chocolate containing the above anti-blooming composition is also disclosed.
摘要翻译：一种抗起霜组合物，其包含由具有16个碳原子的脂肪酸（A）和由具有18个碳原子的脂肪酸组成的脂肪酸单甘油酯（B），A / B的重量比为30的脂肪酸单甘油酯 / 70以上。还公开了含有上述抗起霜组合物的月桂脂肪和月桂酸脂肪巧克力。

4. 发明授权

US6090598A Enzymatic process for interesterification of fats and oils using distillation 失效
标题翻译：使用蒸馏脂肪和油脂肪酶的酶法
公开(公告)号：US6090598A
公开(公告)日：2000-07-18
申请号：US791810
申请日：1997-01-30
申请人： Kotaro Yamaguchi , Masayuki Fukazawa , Tadahisa Shimoda , Tsugio Izumi
发明人： Kotaro Yamaguchi , Masayuki Fukazawa , Tadahisa Shimoda , Tsugio Izumi
IPC分类号： C12P7/64 , C12P7/62
CPC分类号： C12P7/6454
摘要： There is disclosed a process for modifying fats and oils by an interesterification reaction to efficiently increase concentrations of the desired triglycerides. In the process, a step for subjecting a fat or oil to an interesterification reaction with a fatty acid or its lower alcohol ester in the presence of an enzyme catalyst and then a step for removing the fatty acid or its lower alcohol ester by distillation are repeated in multiple stages. The process is characterized by leaving the fat or oil and a feedstock fatty acid or its ester selectively in the distillation steps preceding the one in the final stage. According to this process, the amount of the fatty acid or its ester to be used can be reduced and the formation of by-products can be inhibited, thereby enabling to increase concentrations of the desired triglycerides more efficiently than conventional multistage interesterification processes.
摘要翻译：公开了通过酯交换反应来改善脂肪和油的方法，以有效地提高所需甘油三酸酯的浓度。在此过程中，重复步骤：在酶催化剂存在下使脂肪或油与脂肪酸或其低级醇酯进行酯交换反应，然后通过蒸馏除去脂肪酸或其低级醇酯的步骤在多个阶段。该方法的特征在于在最后阶段之前的蒸馏步骤中选择性地留下脂肪或油和原料脂肪酸或其酯。根据该方法，可以减少脂肪酸或其酯的用量，并且可以抑制副产物的形成，从而能够比常规多级酯交换方法更有效地提高所需甘油三酯的浓度。

5. 发明授权

US4877636A Chocolate and chocolate additive 失效
标题翻译：巧克力和巧克力添加剂
公开(公告)号：US4877636A
公开(公告)日：1989-10-31
申请号：US113762
申请日：1987-10-28
申请人： Tetsuo Koyano , Nobuo Sagi , Tsugio Izumi , Setsuya Fujita , Tadahiko Murata , Iwao Hachiya , Hiroyuki Mori
发明人： Tetsuo Koyano , Nobuo Sagi , Tsugio Izumi , Setsuya Fujita , Tadahiko Murata , Iwao Hachiya , Hiroyuki Mori
IPC分类号： A23G1/00 , A23G1/04 , A23G1/30 , A23G1/36 , A23G1/56
CPC分类号： A23G1/36 , A23G1/042 , A23G1/305 , A23G1/56 , A23G2200/08
摘要： A chocolate additive for preventing fat blooming and useful for omitting or simplifying the tempering operations comprising powder particles composed of as the main component a 2-unsaturated-1,3-disaturated glyceride constituent fatty acids of which are unsaturated fatty acids having at least 18 carbon atoms and saturated fatty acids having 20 to 24 carbon atoms and a chocolate containing the additive.

6. 发明授权

US4839192A Hard butter composition containing triglycerides, and process for production thereof 失效
标题翻译：含有甘油三酸酯的硬脂肪组合物及其生产方法
公开(公告)号：US4839192A
公开(公告)日：1989-06-13
申请号：US939709
申请日：1986-12-05
申请人： Nobuo Sagi , Tsugio Izumi , Haruyasu Kida , Hirokazu Maeda
发明人： Nobuo Sagi , Tsugio Izumi , Haruyasu Kida , Hirokazu Maeda
IPC分类号： A23G1/30 , A23D9/00 , A23D9/02 , A23G1/00
CPC分类号： A23D9/00
摘要： A hard butter composition suitable for a cocoa butter substitute which comprises as a main ingredient a triglyceride SUS, constituent saturated fatty acids of which contain at least 4% by weight of one or a plurality of fatty acids selected from the group consisting of behenic acid, lignoceric acid, cerotic acid and arachidic acid, provided that the amount of arachidic acid is less than 4% by weight based on the total weight of the constituent saturated fatty acids.
摘要翻译：一种适用于可可脂替代品的硬质黄油组合物，其包含作为主要成分的甘油三酯SUS，其组成饱和脂肪酸含有至少4重量％的一种或多种选自山萮酸，三羧酸，蜡酸和花生酸，条件是花生酸的量小于构成的饱和脂肪酸总重量的4重量％。

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