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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：AU2009213457B2
公开(公告)日：2013-12-19
申请号：AU2009213457
申请日：2009-02-12
Applicant: ADEKA CORP
Inventor： HIROKAWA TOSHIYUKI , MIKI KENJI , SASAKI KAZUHIRO , YABUSHITA TETSUSHIGE , TOMOEDA TETSUTARO , HAMADA SATOSHI , SHIRAHANE MIKI , SAITO SHUNSUKE , KIMURA NOBUHIRO , KONAKA RYUUTA
Abstract: An agent for enriching body taste which contains, as free amino acids, hydrophobic amino acids including valine or phenylalanine, basic amino acids including lysine and acidic amino acids. It can impart the excellent aroma, flavor and body taste of dairy products, the butter aroma, the butter flavor and the body taste of butter to foods such as bakery foods. It is preferable that the above-described agent for enriching body taste contains from 30 to 60% by mass of the hydrophobic amino acids as described above, from 35 to 65% by mass of the basic amino acids as described above and from 1 to 20% by mass of the acidic amino acids as described above, each based on the total free amino acids.
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公开(公告)号：AU2009213457A1
公开(公告)日：2009-08-20
申请号：AU2009213457
申请日：2009-02-12
Applicant: ADEKA CORP
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公开(公告)号：JP2008173008A
公开(公告)日：2008-07-31
申请号：JP2007006519
申请日：2007-01-16
Applicant: Adeka Corp , 株式会社Adeka
Inventor： IRIE FUMIKO , SHIRAHANE MIKI
Abstract: PROBLEM TO BE SOLVED: To obtain laminated bakery products having a laminated structure, such as Danish pastries or pies, which are fluffy but crispy despite their moisture, and moreover have sweet taste.
SOLUTION: This composite laminated bakery dough includes bakery dough and a roll-in oil/fat composition which contains a taste material and potassium acesulfame, and from which can be obtained a laminated bakery product which is fluffy but crispy despite its moisture, and moreover has satisfactory sweet taste.
COPYRIGHT: (C)2008,JPO&INPITAbstract translation: 要解决的问题：为了获得具有层叠结构的层压面包制品，例如丹麦糕点或馅饼，尽管它们的水分蓬松但脆，而且具有甜味。 解决方案：该复合层压面包坯面团包括面包店面团和含有味道材料和乙酰磺胺酸钾的卷入油/脂肪组合物，并且可以从其获得尽管其水分蓬松但酥脆的层压烘焙产品， 而且具有令人满意的甜味。 版权所有（C）2008，JPO＆INPIT
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Patent Agency Ranking
公开(公告)号：JP2014000059A
公开(公告)日：2014-01-09
申请号：JP2012139409
申请日：2012-06-21
Applicant: Adeka Corp , 株式会社Adeka
Inventor： MIZUTANI KANAKO , SHIRAHANE MIKI
Abstract: PROBLEM TO BE SOLVED: To provide a bread dough for manufacturing melt-in-the-mouth and voluminous bread, which allows the soft texture with moistness shortly after baking to be chronologically maintained and prevents aging easily occurring at a cold storage temperature.SOLUTION: The bread dough includes 0.001 to 1 mass part of high viscosity xanthan gum, preferably 0.0005 to 2 mass parts of glucomannan, and amylases, relative to 100 mass parts of starches. The water solution of 1 mass% xanthan gum has a viscosity of 1000 mPa s or more measured under conditions at 25°C and 60 rpm with a Brookfield viscometer.
Abstract translation: 要解决的问题：提供用于制造熔融口腔和大面积面包的面包生面团，其允许在烘烤后不久的湿润的柔软质地按时间顺序保持，并且防止在冷藏温度下容易发生老化。解决方案： 相对于100质量份淀粉，面包面团含有0.001〜1质量份的高粘度黄原胶，优选0.0005〜2质量份的葡甘露聚糖和淀粉酶。 1质量％黄原胶的水溶液在使用Brookfield粘度计在25℃和60rpm条件下测定的粘度为1000mPa·s以上。
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7.发明专利Confectionery, method for producing the same, and method for preventing loss of saltiness in confectionery 有权CONFECTIONERY及其生产方法，以及防止在CONFECTIONERY中的SALTINESS损失的方法
公开(公告)号：JP2008278834A
公开(公告)日：2008-11-20
申请号：JP2007127991
申请日：2007-05-14
Applicant: Adeka Corp , 株式会社Adeka
Inventor： SHIRAHANE MIKI , TANAKA KATSUYOSHI
Abstract: PROBLEM TO BE SOLVED: To provide confectionery having less water content, suppressed in daily loss of saltiness, and well-balanced in sweetness and saltiness from the beginning of baking, and to provide a method for preventing daily loss of saltiness of the confectionery having sweetness and saltiness. SOLUTION: The confectionery has sweetness and saltiness contains 5-50 mass% of saccharide, 0.1-2 mass% of sodium, and 1-20 mass% of water, and contains 30-100 pts.mass of potassium, with respect to 100 pts.mass of the sodium. The method for preventing daily loss of saltiness of the confectionery having sweetness and saltiness is characterized to include potassium so as to bring the content to 30-100 pts.mass, with respect to 100 pts.mass of the sodium, when producing the confectionery which contains 5-50 mass% of saccharide, 0.1-2 mass% of sodium, and 1-20 mass% of water. COPYRIGHT: (C)2009,JPO&INPIT
Abstract translation: 待解决的问题：提供一种具有较少水分含量的糖果，每天损失咸味，从烘烤开始时的甜度和咸味均衡，并且提供一种防止日常的咸味损失的方法 糖果有甜味和咸味。
解决方案：糖果具有甜度，盐度含有5-50质量％的糖类，0.1-2质量％的钠和1-20质量％的水，并且含有30-100磅/ 至100 pts.mass的钠。 防止每日丧失具有甜度和咸味的糖果的咸味的方法的特征在于包括钾，以便在生产糖果时，将相对于100份钠的含量提高到30-100磅/ 含有5-50质量％的糖类，0.1-2质量％的钠和1-20质量％的水。 版权所有（C）2009，JPO＆INPIT
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8.发明专利
公开(公告)号：JP2012239397A
公开(公告)日：2012-12-10
申请号：JP2011110040
申请日：2011-05-17
Applicant: Adeka Corp , 株式会社Adeka
Inventor： IRIE FUMIKO , SHIRAHANE MIKI
Abstract: PROBLEM TO BE SOLVED: To provide topping dough for bakery excelling in dough property and prevented from exfoliation from an inner dough part after baked, and a composite bakery product having such characteristics.SOLUTION: The topping dough for bakery is characterized by kneading in an oil and fat composition containing polyglycerol fatty acid ester with an HLB of 5.5-8.5 in which main constituent fatty acid is unsaturated fatty acid. The composite bakery product uses this topping dough for bakery.
Abstract translation: 要解决的问题：提供具有优异面团特性的烘焙面团，并且防止烘焙后的内部面团部分脱落，以及具有这种特性的复合面包制品。
解决方案：面包店的面团面团的特征在于在含有主要成分脂肪酸为不饱和脂肪酸的HLB为5.5-8.5的聚甘油脂肪酸酯的油脂组合物中捏合。 复合面包店产品使用这种面团面团面包。 版权所有（C）2013，JPO＆INPIT
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公开(公告)号：JP2010246456A
公开(公告)日：2010-11-04
申请号：JP2009098937
申请日：2009-04-15
Applicant: Adeka Corp , 株式会社Adeka
Inventor： SHIRAHANE MIKI
Abstract: PROBLEM TO BE SOLVED: To provide bread dough using yeast from which a bread just like a cake having soft and moist texture in tasting is manufactured.
SOLUTION: The bread dough is characterized in that the bread dough, to which hydrated emulsifier is added, is kneaded until it changes to a breakdown state. It is desirable that the added amount of hydrated emulsifier is 0.005-0.5 pts.mass to wheat flours of 100 pts.mass contained in the bread dough and it is also desirable that the hydrated emulsifier is contained as a form of water-in-oil type emulsifier.
COPYRIGHT: (C)2011,JPO&INPITAbstract translation: 要解决的问题：使用酵母提供面包面包，其中制作面包，就像糕点中具有柔软和潮湿质地的糕点一样。 解决方案：面包面团的特征在于，将加入水合乳化剂的面团面团捏合直至其变成击穿状态。 水合乳化剂的添加量优选为包含在面包生面团中的100片小麦面粉的0.005-0.5质量份，并且还希望水合乳化剂以油包水的形式包含 型乳化剂。 版权所有（C）2011，JPO＆INPIT
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公开(公告)号：JP2006288315A
公开(公告)日：2006-10-26
申请号：JP2005115715
申请日：2005-04-13
Applicant: Adeka Corp , 株式会社Adeka
Inventor： OKAMOTO CHIE , SHIRAHANE MIKI
IPC: A21D10/00
Abstract: PROBLEM TO BE SOLVED: To provide a bakery dough in which the taste components are dotted in the inner phase without uncomfortable and incompatible feeling between the eat feeling of the taste components and the eat feeling of the crumb of the bakery foods. SOLUTION: The bakery dough comprises the taste components prepared by freeze-drying fluid foods. Further, the bakery dough contains a tasting component that includes 1-50 wt.% of dextrine. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 要解决的问题：提供一种其中味道成分在内相中点缀的面包糕点，而不会在味觉成分的食用感觉和面包店食品的面包屑的感觉之间产生不舒适和不相容的感觉。
解决方案：面包店面包含通过冷冻干燥流体食品制备的味道成分。 此外，面包店面包含含有1-50重量％的糊精的品尝成分。 版权所有（C）2007，JPO＆INPIT
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