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公开(公告)号：DE60042203D1
公开(公告)日：2009-06-25
申请号：DE60042203
申请日：2000-03-01
Applicant: ADEKA CORP
Inventor： KANEKO MIKIHIRO , IKEDA KENJI , OKUTOMI YASUO
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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：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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Patent Agency Ranking
公开(公告)号：JP2006223176A
公开(公告)日：2006-08-31
申请号：JP2005040333
申请日：2005-02-17
Applicant: ADEKA CORP
Inventor： ISHIDA JUNYA , HAMADA SATOSHI , IKEDA KENJI , OKUTOMI YASUO
Abstract: PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsified composition hardly being thickened, having excellent meltability in the mouth, cool taste and stability, and providing excellent operability when being mixed simultaneously with raw cream. SOLUTION: The foamable oil-in-water type emulsified composition contains ≥60 mass% triglyceride represented by SUS and ≥0.3 mass% triglyceride represented by USU in the oil phase, wherein, S denotes a ≥16C saturated fatty acid, and U denotes an ≥18C unsaturated fatty acid. COPYRIGHT: (C)2006,JPO&NCIPI
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公开(公告)号：JP2006204130A
公开(公告)日：2006-08-10
申请号：JP2005017733
申请日：2005-01-26
Applicant: Adeka Corp , 株式会社Adeka
Inventor： HAMADA SATOSHI , OKUTOMI YASUO , TOMOE TETSUTARO , ISHIKAWA TOMOHIRO
Abstract: PROBLEM TO BE SOLVED: To provide an agent for improving bread quality effective for uniformly dispersing phospholipid in bread dough, increasing the volume of baked bread, and giving baked bread having soft and chewable texture and good taste and flavor.
SOLUTION: The bread quality improving agent is a suspension containing a dispersed milk raw material having a phospholipid content of ≥2 mass% in milk solid.
COPYRIGHT: (C)2006,JPO&NCIPIAbstract translation: 要解决的问题：提供一种用于提高面包质量的药剂，其用于将磷脂均匀分散在面包面团中，增加烘焙面包的体积，并且给出具有柔软和咀嚼质地以及良好味道和风味的烘烤面包。 解决方案：面包质量改进剂是含有乳固体中磷脂含量≥2质量％的分散乳原料的悬浮液。 版权所有（C）2006，JPO＆NCIPI
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公开(公告)号：JP2007236322A
公开(公告)日：2007-09-20
申请号：JP2006065262
申请日：2006-03-10
Applicant: Adeka Corp , 株式会社Adeka
Inventor： KOMATSU KOHEI , SUZUKI TAKASHI , TANAKA MITSUHARU , OKUTOMI YASUO
Abstract: PROBLEM TO BE SOLVED: To provide a gel composition which is a hard gel-like material having heat resistance, can be mixed with various kinds of food dough having flowable to solid physical properties, and can be added to the food dough and then heated to give processed foods having improved textures, and to provide a method for producing the gel composition, by which the gel composition can simply and stably be produced. SOLUTION: This gel composition is characterized by comprising 0.1 to 10.0 mass% of the following component (A), 0.1 to 10.0 mass% of the following component (B), and the following component (C), the ratios of their contents satisfying: 0.001≤(C)/((A)+(B))≤0.1, and (A):(B)=99:1 to 20:80, and the content of water being 20 to 98 mass%. (A) Highly viscous alginic acid and/or a highly viscous alginate, (B) one or more of low viscous alginic acid, low viscous alginate salts and alginate esters, and (C) calcium. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 要解决的问题：为了提供具有耐热性的硬质凝胶状材料的凝胶组合物，可以与可以具有固体物理性质的各种食品面团混合，并且可以添加到食品面团中 然后加热以得到具有改进纹理的加工食品，并提供制备凝胶组合物的方法，通过该方法可以简单且稳定地制备凝胶组合物。 ＆lt; P＆gt;解决方案：该凝胶组合物的特征在于，含有下述成分（A）0.1〜10.0质量％，以下成分（B）0.1〜10.0质量％，（C）成分 含量满足：0.001≤（C）/（（A）+（B））≤0.1，（A）:( B）= 99:1〜20:80，水分含量为20〜98质量％。 （A）高粘度海藻酸和/或高粘度藻酸盐，（B）一种或多种低粘度海藻酸，低粘度藻酸盐和藻酸酯，和（C）钙。 版权所有（C）2007，JPO＆INPIT
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公开(公告)号：JP2009279012A
公开(公告)日：2009-12-03
申请号：JP2009202307
申请日：2009-09-02
Applicant: Adeka Corp , 株式会社Adeka
Inventor： OKUTOMI YASUO , KAWADE SATOSHI , TANAKA MITSUHARU , KOMATSU KOHEI
Abstract: PROBLEM TO BE SOLVED: To provide a fermented dairy product having excellent milk flavor, smooth palate feeling and excellent melting feeling in the mouth even if reducing a quantity of a consumed emulsifier, etc. or not using an emulsifier, etc. SOLUTION: The fermented dairy product is characterized by containing a milk raw material having ≥2 wt.% of phospholipids based on the solid, in a solid content derived from milk. COPYRIGHT: (C)2010,JPO&INPIT
Abstract translation: 要解决的问题：即使使用乳化剂等减少消耗的乳化剂等的量，也可以提供具有优异的牛奶味，口感好，口感优异的发酵乳制品。 P>解决方案：发酵乳制品的特征在于含有基于固体的≥2重量％的磷脂的乳原料，其来自牛奶的固体成分。 版权所有（C）2010，JPO＆INPIT
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公开(公告)号：JP2007282535A
公开(公告)日：2007-11-01
申请号：JP2006111391
申请日：2006-04-13
Applicant: Adeka Corp , 株式会社Adeka
Inventor： TAKAHASHI SHIGEMI , ISHIDA JUNYA , IKEDA KENJI , OKUTOMI YASUO
Abstract: PROBLEM TO BE SOLVED: To provide an oil and fat composition for foaming oil-in-water emulsified fat, having favorable shape retainability at normal temperature (around 15-35°C), having good meltability in the mouth, excellent in emulsiin stability over time when stored at normal temperature, providing excellent normal-temperature distribution-type foamed oil-in-water emulsified fat without causing solidification on the foamed oil-in-water emulsified fat even when stored at normal temperature. SOLUTION: The oil and fat composition for foaming oil-in-water emulsified fat is such that a lauric acid residue accounts for 30-60 mass% in total fatty acid residues composing total triglyceride in oil and fat, triglyceride where the total number of carbon atoms in a fatty acid residue composing each of the triglyceride in the oil and fat is 42-49, accounts for 20-45 mass% in the total triglyceride in the oil and fat, and triglyceride where the total number of carbon atoms in a fatty acid residue composing each of the triglyceride in the oil and fat is 50-62, accounts for 4-15 mass% in the total triglyceride in the oil and fat. COPYRIGHT: (C)2008,JPO&INPIT
Abstract translation: 要解决的问题：提供一种用于发泡水包油乳化脂肪的油脂组合物，在常温（约15-35℃）下具有良好的形状保持性，在口中具有良好的熔融性， 在常温下储存时，乳化剂的稳定性随时间推移，即使在常温下储存时也能提供优异的常温分布型发泡水包油型乳化脂肪，而不会在发泡的水包油乳化脂肪上固化。 解决方案：用于发泡水包油乳化脂肪的油脂组合物使得组成油和脂肪中甘油三酸酯的总脂肪酸残余物中的月桂酸残余物占30-60质量％，甘油三酯总量 构成油脂中甘油三酯的脂肪酸残基中的碳原子数为42-49，占油脂中总甘油三酯的20-45质量％，碳原子总数为甘油三酯 在油脂中组成甘油三酯的脂肪酸残基为50-62，占油脂中总甘油三酯的4-15质量％。 版权所有（C）2008，JPO＆INPIT
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