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公开(公告)号：DE60317879D1
公开(公告)日：2008-01-17
申请号：DE60317879
申请日：2003-01-20
Applicant: ADEKA CORP
Inventor： HASHIZUME KENICHI , OKUTOMI YASUO , KAJIMURA TORU , SHIRAHANE MIKI
Abstract: A fat and oil composition of the present invention is one the oil phase of which crystallizes into fat and oil crystals of beta form having a double chain length structure when completely melted at 70 DEG C and maintained at 0 DEG C for 30 minutes and then at 5 DEG C for 7 days. The fat and oil composition comprises stable crystals without involving special temperature control in the preparation thereof. It is soft in low temperature, plastic over a wide temperature range, stable against hardness change with time, and particularly suitable for roll-in application.
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公开(公告)号：DE60317879T2
公开(公告)日：2008-04-03
申请号：DE60317879
申请日：2003-01-20
Applicant: ADEKA CORP
Inventor： HASHIZUME KENICHI , OKUTOMI YASUO , KAJIMURA TORU , SHIRAHANE MIKI
Abstract: A fat and oil composition of the present invention is one the oil phase of which crystallizes into fat and oil crystals of beta form having a double chain length structure when completely melted at 70 DEG C and maintained at 0 DEG C for 30 minutes and then at 5 DEG C for 7 days. The fat and oil composition comprises stable crystals without involving special temperature control in the preparation thereof. It is soft in low temperature, plastic over a wide temperature range, stable against hardness change with time, and particularly suitable for roll-in application.
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公开(公告)号：JP2007143432A
公开(公告)日：2007-06-14
申请号：JP2005339599
申请日：2005-11-25
Applicant: Adeka Corp , 株式会社Adeka
Inventor： KANEKO KENTARO , KONAKA RYUTA , KAJIMURA TORU
Abstract: PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified oil-and-fat composition having stable and favorable fermented butter-like taste. SOLUTION: The water-in-oil emulsified oil-and-fat composition contains amino acid mentioned below as (A), and amino acid mentioned below as B at a molar ratio of the amino acid (A) to the amino acid B of (1:1) to (1:7), and has pH 2-6 in its water phase. The amino acid (A) comprises at least one kind of threonine, alanine, glycine and serine formed in free amino acid, and the amino acid B comprises lysine and/or proline having the form of free amino acid. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 要解决的问题：提供具有稳定和有利的发酵黄油样味道的油包水乳化油脂组合物。 油包水乳化油脂组合物含有下述作为（A）的氨基酸，作为B的氨基酸与氨基酸（A）的摩尔比含有下述氨基酸 B（1：1）至（1:7），其水相pH为2-6。 氨基酸（A）包含在游离氨基酸中形成的至少一种苏氨酸，丙氨酸，甘氨酸和丝氨酸，氨基酸B包含游离氨基酸形式的赖氨酸和/或脯氨酸。 版权所有（C）2007，JPO＆INPIT
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公开(公告)号：JP2007116985A
公开(公告)日：2007-05-17
申请号：JP2005313562
申请日：2005-10-27
Applicant: Adeka Corp , 株式会社Adeka
Inventor： KONAKA RYUTA , YABUSHITA TETSUSHIGE , KANEKO KENTARO , KAJIMURA TORU , SAWA KANJI
Abstract: PROBLEM TO BE SOLVED: To provide a water-in-oil roll-in emulsified oil and fat composition enabling obtaining a layered bakery product which shows fragile palate feeling (crispy in a low-moisture layered bakery product and crunchy in a middle-high moisture layered bakery product) in spite of having excellent floating; and to provide a layered bakery product using the water-in-oil roll-in emulsified oil and fat composition. SOLUTION: This water-in-oil roll-in emulsified oil and fat composition contains ≥5 mass% of direct β type oil and fat crystal in the oil phase and has a water phase of pH1-6. The layered bakery product using the water-in-oil roll-in emulsified oil and fat composition is also provided. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 要解决的问题：提供一种油包油型乳化油脂组合物，其能够获得显示脆弱的腭感（在低水分层压的烘焙食品中脆的松脆的中层的烘焙产品和中间的脆脆的） - 高水分分层面包店产品），尽管有漂亮的漂亮; 并且使用油包水乳化油脂组合物提供层状烘焙产品。
解决方案：该油包水乳化油脂组合物在油相中含有≥5质量％的直接β型油脂结晶，水相pH1-6。 还提供了使用油包水乳化油脂组合物的分层面包店产品。 版权所有（C）2007，JPO＆INPIT
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公开(公告)号：JP2010106170A
公开(公告)日：2010-05-13
申请号：JP2008280655
申请日：2008-10-31
Applicant: Adeka Corp , 株式会社Adeka
Inventor： KAJIMURA TORU
Abstract: PROBLEM TO BE SOLVED: To provide a method for producing a plastic oil-and-fat composition, exhibiting a sufficient hardness, good plasticity and heat resistant shape-holding property at normal temperatures (10 to 30°C) even in the case of without substantially containing a trans-fatty acid and also having a low saturated fatty acid ratio in its constituting fatty acid composition, and to provide a plastic oil-and-fat composition produced by the above method. SOLUTION: The method for producing the plastic oil-and-fat composition by using a hermetically closed type continuous process scraping tube type cooling machine comprises adding an oil-and-fat composition 2 having a lower melting point of its oil phase than that of an oil-and-fat composition 1 in a molten state to the oil-and-fat composition 1 in a state of still having flowability on completing plasticization by cooling, mixing and further cooling, and a plastic oil-and-fat composition prepared by the above method is also provided. COPYRIGHT: (C)2010,JPO&INPIT
Abstract translation: 待解决的问题：提供一种塑料油脂组合物的制造方法，即使在常规温度（10〜30℃）下也具有足够的硬度，良好的塑性和耐热保形性 在其构成脂肪酸组合物中基本上不含反式脂肪酸并且具有低饱和脂肪酸比例的情况，并提供通过上述方法制备的塑料油脂组合物。 解决方案：使用气密封闭式连续刮刀式冷却机制造塑料油脂组合物的方法包括加入其油相熔点低的油脂组合物2比 在通过冷却，混合和进一步冷却完成塑化时仍然具有流动性的状态下的油脂组合物1的油脂组合物1的油脂组合物1和塑料油脂组合物 还提供了通过上述方法制备的。 版权所有（C）2010，JPO＆INPIT
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Patent Agency Ranking
公开(公告)号：JP2008099603A
公开(公告)日：2008-05-01
申请号：JP2006284719
申请日：2006-10-19
Applicant: Adeka Corp , 株式会社Adeka
Inventor： KONAKA RYUTA , KAJIMURA TORU
Abstract: PROBLEM TO BE SOLVED: To provide a plastic oil and fat composition having strong stiffness and excellent flavor and melting feeling in the mouth, especially a plastic oil and fat composition having strong stiffness and excellent flavor and melting feeling in the mouth, in spite of being a composition having high water content and hard to express particularly strong stiffness. SOLUTION: A method produces the plastic oil and fat composition using a hermetic type continuous scratching tube-type cooling machine (A unit). The method is characterized by cooling the composition so as to bring solid fat content (SFC) of an oil phase when finishing quenching plasticization to ≥50% of SFC of an oil phase when preserving the plastic oil and fat composition at 5°C for 30 days. COPYRIGHT: (C)2008,JPO&INPIT
Abstract translation: 要解决的问题：提供一种具有强烈的刚度和口感中优异的风味和熔融感的塑料油脂组合物，特别是具有强烈的刚度和口感中优异的风味和熔融感的塑料油脂组合物，在 尽管是具有高含水量并且难以表现出特别强劲的组合物。
解决方案：一种使用密封型连续刮管式冷却机（A单元）的方法生产塑料油脂组合物。 该方法的特征在于，当在5℃下保存塑料油和脂肪组合物30时，将组合物冷却，从而使油相的固体脂肪含量（SFC）在完成淬火塑化时达到油相SFC的≥50％ 天。 版权所有（C）2008，JPO＆INPIT
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公开(公告)号：JP2008092833A
公开(公告)日：2008-04-24
申请号：JP2006276612
申请日：2006-10-10
Applicant: Adeka Corp , 株式会社Adeka
Inventor： YAGI SHIGEO , KAJIMURA TORU , HIROKAWA TOSHIYUKI
Abstract: PROBLEM TO BE SOLVED: To provide a method for producing a plastic oil-and-fat composition causing no granulation nor roughness, and having homogeneous tissues and favorable plasticity and spreading property. SOLUTION: The method for producing a plastic oil-and-fat composition comprises using a continuation-type cooling/kneading device having a scraping-off-type tube cooling device [a unit (A)] and a kneading device [a unit B], wherein an average cooling ratio of the oil and fat composition when making a unit (A)1 which is a first unit in the unit (A) pass through, is ≥5°C/s. COPYRIGHT: (C)2008,JPO&INPIT
Abstract translation: 待解决的问题：提供一种不造粒或粗糙的塑料油脂组合物的制造方法，具有均匀的组织和良好的塑性和扩展性。 解决方案：制造塑料油脂组合物的方法包括使用具有刮除式管冷却装置[单位（A）]和捏合装置[a]的连续式冷却/捏合装置 单元B]，其中当制造单元（A）中的第一单元的单元（A）1通过时，油脂成分的平均冷却比为≥5℃/ s。 版权所有（C）2008，JPO＆INPIT
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公开(公告)号：JP2007267654A
公开(公告)日：2007-10-18
申请号：JP2006096278
申请日：2006-03-31
Applicant: Adeka Corp , 株式会社Adeka
Inventor： IWATA SEIICHIRO , KAJIMURA TORU
Abstract: PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for being kneaded into bread with which bread having good workability during breadmaking, favorable softness and crispness, and good aging resistance can be obtained without using a large amount of an emulsifier and enzyme. SOLUTION: The oil-and-fat composition for being kneaded into bread contains 5-50 mass% of direct β-type oil-and-fat crystals, 0.1-7.3 mass% of glycerine fatty acid ester and 0.1-7.3 mass% of propylene glycol fatty acid ester, and has COPYRIGHT: (C)2008,JPO&INPIT
Abstract translation: 要解决的问题：为了提供将揉捏成面包的油脂组合物，在面包制作中具有良好的加工性的面包，良好的柔软性和脆性，并且可以获得良好的耐老化性，而不需要使用大量的 乳化剂和酶。 解决方案：捏合成面包的油脂组合物含有5-50质量％的直接β型油脂结晶，0.1-7.3质量％的甘油脂肪酸酯和0.1-7.3质量％ ％的丙二醇脂肪酸酯，并且具有<7.5质量％的乳化剂总质量。 版权所有（C）2008，JPO＆INPIT
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公开(公告)号：JP2007175020A
公开(公告)日：2007-07-12
申请号：JP2005379707
申请日：2005-12-28
Applicant: Adeka Corp , 株式会社Adeka
Inventor： YABUSHITA TETSUSHIGE , KONAKA RYUTA , KANEKO KENTARO , YOKOYAMA HARUKI , SAWA KANJI , KAJIMURA TORU
Abstract: PROBLEM TO BE SOLVED: To provide a method for producing a layered bakery food easily giving a layered bakery food independent of the kind and compounding amount of roll-in oil-and-fat, applicable to various layered bakery foods having low to high water contents, exhibiting crisp feeling immediately after baking and keeping the crispness even after absorbing water with time.
SOLUTION: The method for the production of a layered bakery food contains a step to supply an acidic aqueous solution having pH of 1-5 between dough layers.
COPYRIGHT: (C)2007,JPO&INPITAbstract translation: 要解决的问题：提供一种生产分层面包店食品的方法，其容易地提供层叠的面包店食品，而不依赖于卷入油脂的种类和配合量，适用于各种各样的层压面包食品，其具有低至 含水量高，烘烤后立即呈现酥脆感，即使在时间上吸水后也保持脆性。 解决方案：生产层状面包店食品的方法包括在面团层之间提供pH为1-5的酸性水溶液的步骤。 版权所有（C）2007，JPO＆INPIT
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公开(公告)号：JP2008295414A
公开(公告)日：2008-12-11
申请号：JP2007147501
申请日：2007-06-01
Applicant: Adeka Corp , 株式会社Adeka
Inventor： IWATA SEIICHIRO , KAJIMURA TORU
Abstract: PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for a cream puff capable of producing cream puff shells having good volume and shape retaining properties and a soft texture even without using an emulsifier or a sodium salt of casein. SOLUTION: The oil-and-fat composition for the cream puff comprises 50-80 mass% of a transesterified oil and fat obtained by carrying out transesterification of an oil-and-fat formulation containing ≥70 mass% of a palm fractionated soft part oil having 52-70 iodine value and 0.1-12 mass% in terms of the solids of a milk raw material having ≥2 mass% content of a phospholipid in the solids derived from the milk. COPYRIGHT: (C)2009,JPO&INPIT
Abstract translation: 待解决的问题：提供一种能够生产具有良好体积和形状保持性质的柔软质地的乳膏霜的乳脂糊剂油脂组合物，即使不使用乳化剂或酪蛋白钠盐也可以。 解决方案：用于奶油粉的油脂组合物包含通过进行含有≥70质量％的棕榈分级的油脂制剂的酯交换得到的酯交换油脂的50〜80质量％ 来自牛奶的固体中具有≥2质量％磷脂含量的乳原料的固体含量为52-70碘值的软质部分油为0.1〜12质量％。 版权所有（C）2009，JPO＆INPIT
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