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1. 发明申请

WO2002081724A1 MANNOSE-CONTAINING PALM KERNEL MEAL 审中-公开
标题翻译：包含棕榈仁的含肉
公开(公告)号：WO2002081724A1
公开(公告)日：2002-10-17
申请号：PCT/JP2002/003094
申请日：2002-03-28
申请人： FUJI OIL CO., LTD. , YOKOMIZO, Futoshi
发明人： YOKOMIZO, Futoshi
IPC分类号： C12P19/02
CPC分类号： A23K10/14 , A23K10/10 , A23K10/12 , A23K10/37 , Y02P60/877
摘要： Mannose-containing palm kernel meal obtained by functioning a mannan degrading enzyme or an acidic catalyst to palm kernel meal. Mannose can be produced at a high yield by using palm kernel meal which is highly resourceful. An extraction process is not necessarily required in using free mannose effectively so that enzymically treated palm kernel meal containing the degradation product may be used untreated. It may be dried or extracted if necessary.
摘要翻译：通过将甘露聚糖降解酶或酸性催化剂用于棕榈仁粉而获得的含有甘露糖的棕榈仁粉。通过使用高度智慧的棕榈仁粉可以以高产量生产甘露糖。在使用游离甘露糖时不需要提取过程，因此可以使用含有降解产物的酶处理过的棕榈仁粉未经处理。如果需要，可以将其干燥或提取。

2. 发明申请

WO0164047A9 PROCESS FOR PRODUCING SOYBEAN PROTEIN HYDROLYZATE 审中-公开
标题翻译：生产大豆蛋白水解产物的方法
公开(公告)号：WO0164047A9
公开(公告)日：2002-06-27
申请号：PCT/JP0002780
申请日：2000-04-27
申请人： FUJI OIL CO LTD , NAKAMORI TOSHIHIRO , AKASAKA YOSHIMI , MAEDA HIROKAZU
发明人： NAKAMORI TOSHIHIRO , AKASAKA YOSHIMI , MAEDA HIROKAZU
IPC分类号： A23J3/16 , A23J3/34 , C12P21/06
CPC分类号： A23J3/16 , A23J3/346
摘要： A process aiming at facilitating the separation of precipitate after enzymatic digestion of soybean protein, thereby improving the yield of the enzymatic digestion product, and thus providing a pasteurized soybean protein digestion product which causes no lees when used in drinks, etc. This process is characterized by comprising hydrolyzing a soybean protein solution by adding a protease thereto, heating, cooling to thereby eliminate the insoluble matters, and heating the thus obtained supernatant.
摘要翻译：旨在促进大豆蛋白酶消化后促进沉淀物分离的方法，从而提高酶消化产物的产量，从而提供巴氏消毒大豆蛋白质消化产物，其在用于饮料等时不引起痢疾。该方法的特征在于包括通过向其中加入蛋白酶水解大豆蛋白溶液，加热，冷却以消除不溶物，并加热所得上清液。

3. 发明申请

WO1994010850A1 FAT COMPOSITION AND FROTHING OIL-IN-WATER EMULSION 审中-公开
标题翻译：脂肪组合物和水性油包水乳液
公开(公告)号：WO1994010850A1
公开(公告)日：1994-05-26
申请号：PCT/JP1993001620
申请日：1993-11-09
申请人： FUJI OIL CO., LTD. , HIDAKA, Hiroshi , INAYOSHI, Kuniaki , NISHIMOTO, Tugio , YABUUCHI, Sayoko
发明人： FUJI OIL CO., LTD.
IPC分类号： A23D07/00
CPC分类号： C11C3/10 , A23D7/003 , A23D9/00 , A23L9/22 , A23P30/40 , C11C3/08
摘要： A frothing oil-in-water emulsion having excellent heat resistance and good meltability on the tongue, freshness and coolness, and a fat composition most suited for the production thereof. The composition is prepared by mixing a lauric fat or a hardened oil thereof with a C16-C24 fatty acid or its ester or a fat rich in glycerides having C16-C24 fatty acid residues, effecting the transesterification of the obtained mixture by the well-known method in the presence of a lipase having a specificity for the 1- and 3-positions of glycerides, and if necessary conducting extreme hardening by the conventional method, whereby a fat composition comprising glycerides having the total number of the carbon atoms of the constituent fatty acid residues of 38 or less, 42 to 46, and 48 or above, respectively, in amounts of 25-50 %, 25-40 %, and 5-25 %. The emulsion is prepared from this composition.
摘要翻译：具有优异的耐热性和对舌头的良好熔融性，新鲜度和凉爽性以及最适于其生产的脂肪组合物的起泡水包油乳液。通过将月桂酸脂肪或其硬化油与C16-C24脂肪酸或其酯或含有C16-C24脂肪酸残基的富含甘油酯的脂肪混合来制备组合物，通过公知的方法进行所得混合物的酯交换在存在对甘油酯的1-位和3-位具有特异性的脂肪酶的情况下，如果需要，通过常规方法进行极端硬化，由此含有具有构成脂肪的总碳原子数的甘油酯的脂肪组合物分别为25-50％，25-40％和5-25％的38或更少，42至46和48或更高的酸残基。该乳液由该组合物制备。

4. 发明申请

WO9913034A9 METHOD OF DRY-FRACTIONATING FAT AND STATIONARY CRYSTALLIZATION APPARATUS 审中-公开
标题翻译：干法分离脂肪和静态结晶装置的方法
公开(公告)号：WO9913034A9
公开(公告)日：2000-07-27
申请号：PCT/JP9803800
申请日：1998-08-27
申请人： FUJI OIL CO LTD , YONEDA SHIN , HIGUCHI KIYOYUKI , TANIGUCHI ATSUSHI , KUWABARA YUJI
发明人： YONEDA SHIN , HIGUCHI KIYOYUKI , TANIGUCHI ATSUSHI , KUWABARA YUJI
IPC分类号： C11B3/16 , B01D9/00 , B01D25/12 , C11B7/00 , B01D9/02
CPC分类号： C11B7/0075 , B01D9/00 , B01D9/0013 , B01D9/004 , B01D25/12
摘要： A method of dry-fractionating fat for subjecting raw fat to stationary crystallization and solid-liquid separation, characterized by cooling preliminarily an objective fat, dividing the same into small parts inside a large vessel, and charging them in parallel into multi-stage crystallization trays; and a stationary crystallization apparatus used for this method. This method drastically saves labor by employing a filter press without sacrificing the yield of high-melting fractions, can pour a predetermined quantity of the raw oil in a homogeneous state into each crystallization tray within a short time, can lower a preliminary cooling temperature, can save labor by the filter press by recycling low-melting fractions, improves the yield of the high-melting fractions over that by the conventional methods, and stabilizes the quality.
摘要翻译：一种将原脂进行静态结晶和固液分离的干式分馏脂肪的方法，其特征在于，预先将目标脂肪冷却，将其分成大容器内的小部分，并且将其并入多级结晶托盘 ; 和用于该方法的固定结晶装置。该方法通过使用压滤机而不牺牲高熔点馏分的产率大大地节省了劳动成分，可以在短时间内将预定量的均匀状态的原料油倒入各结晶塔中，能够降低预冷却温度，通过回收低熔点馏分，通过压滤机节省人力，通过常规方法提高高熔点馏分的产率，并稳定质量。

5. 发明申请

WO1997048291A1 PRESERVATIVES AND METHOD FOR PRESERVATION AGAINST DECAY 审中-公开
标题翻译：防腐剂和防腐方法
公开(公告)号：WO1997048291A1
公开(公告)日：1997-12-24
申请号：PCT/JP1997002018
申请日：1997-06-11
申请人： FUJI OIL CO., LTD. , NAKAMURA, Akihiro , HATTORI, Mitsuo , MAEDA, Hirokazu
发明人： FUJI OIL CO., LTD.
IPC分类号： A23L03/3562
CPC分类号： A01N43/16 , A23L7/111 , A23L19/03 , A23L29/262 , A01N2300/00 , A01N31/02 , A01N37/02 , A01N37/04 , A01N37/06 , A01N37/10 , A01N37/40 , A01N37/44 , A01N37/46 , A01N57/12 , A01N59/00 , A01N63/00 , A01N65/08 , A01N65/20
摘要： A preservative for food and drink containing a water-soluble hemicellulose as the active ingredient; another preservative therefor containing (A) a water-soluble hemicellulose and (B) one or more members selected from the group consisting of ethanol, glycine, glucono- delta -lactone, sorbic acid, p-hydroxybenzoic acid, benzoic acid, dehydroacetic acid, hypochlorous acid and salts thereof, organic acids such as acetic acid, fumaric acid, adipic acid, propionic acid and sorbic acid, and salts thereof, lower fatty acid esters, sugar esters, polylysine, protamine, lysozyme, Japanese mustard seed extract, green mustard extract, chlorinated lime, chitosan and phytic acid; and a method for preservation against decay by applying such a preservative to objective products such as food and drink.
摘要翻译：含有水溶性半纤维素作为活性成分的食品和饮料防腐剂; 另一种防腐剂含有（A）水溶性半纤维素和（B）一种或多种选自乙醇，甘氨酸，葡萄糖酸-δ-内酯，山梨酸，对羟基苯甲酸，苯甲酸，脱氢乙酸，次氯酸及其盐，有机酸如乙酸，富马酸，己二酸，丙酸和山梨酸及其盐，低级脂肪酸酯，糖酯，聚赖氨酸，鱼精蛋白，溶菌酶，日本芥菜籽提取物，绿芥子提取物，氯化石灰，壳聚糖和植酸; 以及通过将这种防腐剂应用于食品和饮料等客观产品来防止腐烂的方法。

6. 发明申请

WO1997046641A1 LUBE BASE OIL AND PROCESS FOR PREPARING THE SAME 审中-公开
标题翻译：润滑油基础油及其制备方法
公开(公告)号：WO1997046641A1
公开(公告)日：1997-12-11
申请号：PCT/JP1997001902
申请日：1997-06-04
申请人： FUJI OIL CO., LTD. , NAGAOKA, Shushi , IBUKI, Masahisa
发明人： FUJI OIL CO., LTD.
IPC分类号： C10M105/32
CPC分类号： C10M105/32 , C10M105/38 , C10M109/02 , C10M2207/281 , C10M2207/282 , C10M2207/283 , C10M2207/286 , C10M2207/40 , C10M2207/404 , C10N2240/10 , C10N2240/101 , C10N2240/104 , C10N2240/105 , C10N2240/106 , C10N2240/401 , C10N2240/402 , C10N2240/403 , C10N2240/404 , C10N2240/405 , C10N2240/406 , C10N2240/407 , C10N2240/408 , C10N2240/409
摘要： A biodegradable lube base oil having a good low-temperature fluidity, a low cloud point, and good oxidation stability and lubricity; and a process for preparing the same by transesterifying a mixture of 5 to 35 % by weight of a fat or oil wherein the constituent fatty acids contain monoenic fatty acids having 16 or more carbon atoms in a content of at least 60 % by weight and dienic fatty acids in a content of at most 12 % by weight, 30 to 60 % by weight of a fat or oil wherein the constituent fatty acids contain trans acids in a content of at least 20 % by weight, and 15 to 45 % by weight of a fat or oil wherein the constituent fatty acids contain medium-chain saturated fatty acids in a content of at least 80 % by weight, medium-chain fatty acids, or lower alcohol esters thereof.
摘要翻译：具有良好的低温流动性，低浊点，良好的氧化稳定性和润滑性的可生物降解的润滑油基础油; 以及通过酯交换5〜35重量％的脂肪或油的混合物来制备该方法，其中构成脂肪酸含有至少60重量％的含有16个或更多碳原子的单一脂肪酸和二烯脂肪酸含量为至多12重量％，脂肪或油的30至60重量％，其中构成脂肪酸含有至少20重量％的反式酸和15至45重量％的脂肪或油，其中构成脂肪酸含有至少80重量％的中链饱和脂肪酸，中链脂肪酸或其低级醇酯。

7. 发明申请

WO1995006413A1 FAT FOR CREAM AND LOW-FAT CREAM 审中-公开
标题翻译： FAT FOR CREAM和低脂奶油
公开(公告)号：WO1995006413A1
公开(公告)日：1995-03-09
申请号：PCT/JP1993001219
申请日：1993-08-30
申请人： FUJI OIL CO., LTD. , HIDAKA, Hiroshi , MIYABE, Masaaki , IWAI, Naomi , EBIHARA, Yoshitaka , IZUMI, Tugio
发明人： FUJI OIL CO., LTD.
IPC分类号： A23D07/00
CPC分类号： A23D9/00 , A23D7/003 , A23L9/20 , A23L9/22 , A23P30/40
摘要： A low-fat cream which can be produced without the necessity for using a large amount of a specified emulsifier even when the fat content is as low as 40 % or less, has good properties after being whipped, and is excellent in savour and meltability in the mouth; and a fat to be used for producing the cream. The fat comprises at least 30 % of a SUS-type glyceride and 5-60 % of a laurin fat. A low-fat cream having savour and body comparable to those of dairy cream is produced from this fat alone or by adding thereto a cream containing milk fat.
摘要翻译：即使在脂肪含量低至40％以下的情况下，也可以不用使用大量的规定的乳化剂即可生产的低脂奶油在搅打后具有良好的性能，并且具有优异的味道和可熔性口; 和用于生产奶油的脂肪。脂肪包含至少30％的SUS型甘油酯和5-60％的月桂酸脂肪。具有与奶油相当的味道和身体的低脂奶油由单独的这种脂肪产生，或通过向其中加入含有乳脂的奶油。

8. 发明申请

WO1990013228A1 OLIGOPEPTIDE MIXTURE AND COMPOSITION CONTAINING THE SAME 审中-公开
标题翻译：寡糖混合物及其组合物
公开(公告)号：WO1990013228A1
公开(公告)日：1990-11-15
申请号：PCT/JP1990000598
申请日：1990-05-10
申请人： OTSUKA PHARMACEUTICAL CO., LTD. , FUJI OIL CO., LTD. , SATO, Kimihito , SUGIYAMA, Kota , MATSUBARA, Futoshi , KIMOTO, Minoru , MATSUO, Takaharu , HASHIMOTO, Yukio
发明人： OTSUKA PHARMACEUTICAL CO., LTD. , FUJI OIL CO., LTD.
IPC分类号： A23L01/305
CPC分类号： A61K38/011 , A23L33/18 , A61K38/012
摘要： An oligopeptide mixture prepared by the enzymatic hydrolysis of an animal or vegetable protein, wherein the average molecular weight is 200 to 5,000, the content of free amino acids is 35 % by weight or less, the molar ratio of branched amino acids to aromatic amino acids is 7 or more, the content of branched amino acids in the total amino acids is 15 to 25 % by weight, that of aromatic amino acids is 0.1 to 2.5 % by weight, and that of methionine is 0.5 to 1.5 % by weight; an alimentary composition containing the oligopeptide mixture for patients of hepatic diseases; and an alimentary or food composition containing the oligopeptide mixture.

9. 发明申请

WO1997046312A1 PROCESS FOR THE PREPARATION OF EMULSIFIER AND EMULSIFIED COMPOSITION 审中-公开
标题翻译：制备乳化剂和乳化组合物的方法
公开(公告)号：WO1997046312A1
公开(公告)日：1997-12-11
申请号：PCT/JP1997001921
申请日：1997-06-06
申请人： FUJI OIL CO., LTD. , NAKAMURA, Akihiro , KATO, Masayoshi , TAKAHASHI, Taro , MAEDA, Hirokazu
发明人： FUJI OIL CO., LTD.
IPC分类号： B01F17/56
CPC分类号： B01F17/0028 , A23L27/60 , A23L27/80 , B01J13/00 , C12P19/14
摘要： A process for the preparation of an emulsifier which comprises hydrolyzing a water-soluble hemicellulose with purified rhamnogalacturonase; and an emulsified composition prepared by using this emulsifier.
摘要翻译：一种制备乳化剂的方法，包括用纯化的鼠李糖半乳糖醛酸酶水解水溶性半纤维素; 和通过使用该乳化剂制备的乳化组合物。

10. 发明申请

WO1996010643A1 METHOD OF TRANSESTERIFYING FAT OR OIL 审中-公开
标题翻译：转运脂肪或油的方法
公开(公告)号：WO1996010643A1
公开(公告)日：1996-04-11
申请号：PCT/JP1995001969
申请日：1995-09-28
申请人： FUJI OIL CO., LTD. , YAMAGUCHI, Koutaro , HUKAZAWA, Sadayuki , SHIMODA, Tadahisa , IZUMI, Tugio
发明人： FUJI OIL CO., LTD.
IPC分类号： C12P07/64
CPC分类号： C12P7/6454 , C11C3/04 , C11C3/08
摘要： A method of transesterifying fat or oil for the purpose of modifying the same and efficiently preparing target triglycerides in high concentrations. The method comprises the step of transesterifying a fat or oil with a fatty acid or a lower alcohol ester thereof in the presence of an enzyme catalyst and the step of distilling off the acid or the ester from the reaction mixture, these two steps being repeated in a number of stages, which method is characterized by leaving the fat or oil and the feedstock fatty acid or ester thereof selectively in the distillation steps preceding the one in the final stage to remain unremoved in the reaction mixture. This method serves to reduce the amount of the fatty acid or the ester to be used, to inhibit the formation of by-products, and to provide the target triglycerides in high concentrations more efficiently than the conventional multistage transesterification methods.
摘要翻译：脂肪或油的酯交换的方法是为了改变相同的方式，并且高效地制备目标甘油三酯。该方法包括在酶催化剂存在下将脂肪或油与脂肪酸或其低级醇酯进行酯交换的步骤以及从反应混合物中蒸出酸或酯的步骤，将这两个步骤重复该方法的特征在于在最终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酯，以保持未反应在反应混合物中。该方法用于减少脂肪酸或所用酯，抑制副产物的形成，并且以比常规的多级酯交换法更有效地提供高浓度的目标甘油三酯。

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