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1. 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℃。

2. 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。

3. 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。

4. 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。

5. 发明授权

US4837041A Blooming resistance improver 失效
标题翻译：开花抵抗改良剂
公开(公告)号：US4837041A
公开(公告)日：1989-06-06
申请号：US21968
申请日：1987-03-05
申请人： Shouji Maruzeni , Toshimichi Yanagihara, deceased
发明人： Shouji Maruzeni , Toshimichi Yanagihara, deceased
IPC分类号： A23D9/013 , A23G1/00 , A23G1/36 , A23G1/38
CPC分类号： A23G1/36 , A23D9/013 , A23G1/38
摘要： The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which contain 5% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% or above and 5% or above at 20.degree. C. and 25.degree. C., respectively, and a rising melting point of 25.degree. C. or above, and 1 to 20% of polyglycerol fatty acid ester(s). It exerts a remarkably high effect of inhibiting blooming on chocolates.

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