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    BAKED GOODS
    4.
    发明公开
    BAKED GOODS 有权
    BACKWAREN

    公开(公告)号：EP1825757A4

    公开(公告)日：2009-08-26

    申请号：EP05809185

    申请日：2005-11-21

    Applicant: KAO CORP

    Inventor： KAMEO YOJI ,  OGIWARA SHINICHI

    IPC: A21D10/00 ,  A21D13/08

    CPC classification number: A21D10/00 ,  A21D13/80

    Abstract: Baked goods are obtained by preparing a creamy composition by mixing (A) 5.5-72 parts by weight of fats and oils, (B) 0.001-2 parts by weight of a moisturizing agent, (C) 0.1-7 parts by weight of an emulsifying agent and (D) 5-90 parts by weight of sugars per 100 parts by weight of a flour and whipping the mixture; then further mixing other additional materials and the flour into the mixture, thereby obtaining a dough; and finally shaping and then baking the dough.

    Abstract translation: 通过混合5.5〜72重量份（A）脂肪和油，0.001〜2重量份（B）保湿剂，0.1〜7重量份（C）乳化剂和5〜90重量份 重量份（D）的糖以形成混合物，将空气混合到混合物中以形成奶油组合物，并在奶油组合物中进一步混合另外的成分和100重量份的小麦粉，以提供面团，模制和烘烤面团 。

    6.
    发明专利
    未知

    公开(公告)号：DE69936798D1

    公开(公告)日：2007-09-20

    申请号：DE69936798

    申请日：1999-12-21

    Applicant: KAO CORP

    Inventor： KAMEO YOJI ,  HAMAJIMA MITSUGU ,  KUSAGAWA TETSUYA

    IPC: A61F13/15

    Abstract: An absorbent article is described which is superior in leakage preventing performance and in handling performance. The absorbent article comprises an elongate absorbent body (2) and a pair of left and right wing portions (3) disposed at longitudinal opposite left and right sides of the absorbent body (2). Each of the wing portions (3) is formed by laminating at least two sheet materials (31, 32). The two sheet materials are bonded to each other with an adhesive agent (34) over substantially an entirety thereof except for non-coated areas (35) of a predetermined width (W) formed on the wing portions along opposite side edges of the absorbent body (2). The two sheet materials are an anti-leakage sheet (31) and an absorptive sheet (32) placed on the anti-leakage sheet.

    7.
    发明专利
    未知

    公开(公告)号：DE69530483D1

    公开(公告)日：2003-05-28

    申请号：DE69530483

    申请日：1995-06-21

    Applicant: KAO CORP

    Inventor： KOBORI JUN ,  KAMEO YOJI ,  HOSOYA NAOKI ,  FUKUNAGA TOMOKO ,  AZABU YOSHIHIDE ,  YASUMASU TAKESHI ,  MAEDA HIDEO

    IPC: A21D2/16 ,  A21D13/08 ,  A23L7/109 ,  A23L29/10 ,  A23L1/10 ,  A23L1/16 ,  A23G3/00

    Abstract: A diglycerol saturated fatty acid ester mixture containing a diglycerol saturated fatty acid diester(s) having two monohydroxymonoacyloxy(iso)propyl groups, wherein the acyl groups are derived from saturated fatty acids having 10 to 24 carbon atoms and two acyl groups are the same or different from each other, in an amount of 80% by weight or more based on the total weight of the diglycerol saturated fatty acid diesters contained in the mixture, and a diglycerol saturated fatty acid diester(s) in an amount of 45% by weight or more based on the entire weight of the mixture, is used as a modifier for protein-containing materials, in particular, for the control of the stickiness on the surface of the dough during the production thereof, for the improvements of the mechanical resistance and the handleability, and for the improvements of the feelings during eating, such as softness.

    8.
    发明专利
    未知

    公开(公告)号：ID20380A

    公开(公告)日：1998-12-03

    申请号：ID980585

    申请日：1998-04-20

    Applicant: KAO CORP

    Inventor： HAMAJIMA MITSUGU ,  TANAKA MASAHITO ,  KAMEO YOJI ,  NOGUCHI JINKO ,  NAKANISHI MINORU ,  YOKOMATSU HIROYUKI ,  TANAKA SATOSHI

    IPC: A61F13/15 ,  A61L15/48 ,  A61L15/42 ,  A61L15/26

    Abstract: A The present invention provides an absorbent article 1 having a substantially elongate configuration, comprising a liquid-impermeable leakage-preventive layer 3, and a liquid-retentive absorbent layer 2 disposed above the leakage-preventive layer 3, wherein the absorbent layer 2 comprises a liquid-retentive absorbent member 24 and a liquid-permeable topsheet 23, and is formed by a fixed portion 21and one pair of left and right free edge portions 22, the fixed portion 21 being fixed to the leakage-preventive layer 3, the free edge portions 22 being located on opposite left and right sides in the longitudinal direction of the fixed portion 21 and each having a free end 22a, the absorbent member 24 being present in both of the fixed portion 21and the pair of left and right free edge portions 22.

    FAT COMPOSITION FOR BAKERY PRODUCT AND BAKERY PRODUCT
    9.
    发明公开
    FAT COMPOSITION FOR BAKERY PRODUCT AND BAKERY PRODUCT 有权
    FETTZUSAMMENSETZUNGFÜRBACKWARE，SOWIE BACKWARE

    公开(公告)号：EP1658775A4

    公开(公告)日：2007-02-21

    申请号：EP04746016

    申请日：2004-06-10

    Applicant: KAO CORP

    Inventor： KAMEO YOJI ,  ASABU YOSHIHIDE ,  TOKUNAGA TATSUYA ,  OGIWARA SHINICHI

    IPC: A23D9/00 ,  A21D2/16 ,  A21D2/18 ,  A21D13/00 ,  A21D13/08 ,  A23D9/007 ,  A23D9/013

    CPC classification number: A23D9/013 ,  A21D2/16 ,  A21D13/10 ,  A21D13/16 ,  A21D13/80 ,  A23D9/00 ,  A23D9/007

    Abstract: A fat composition for bakery products which comprises 50 to 85 parts by weight of an edible fat (A) in which the content of unsaturated fatty acid residues in all constituent fatty acids is 75 wt.% or higher, 10 to 35 parts by weight of an emulsifying agent (B), and 0.1 to 10 parts by weight of a humectant (C), the (A)/(B) weight ratio being 6.5 or lower; and a bakery product containing the fat composition. Also provided are: a use of the fat composition for producing a bakery product; and a process for producing a bakery product which comprises adding the fat composition to dough.

    Abstract translation: 本发明提供了一种面包产品的油脂组合物，其含有50〜85重量份的（A）食用油脂，其中，其全部构成脂肪酸中的不饱和脂肪酸残基的含量为75重量％以上， 10重量份至35重量份（B）乳化剂和0.1至10重量份（C）保湿剂，其中（A）/（B）重量比为6.5以下，以及烘烤产品 与面包店产品的脂肪和油组合物混合。 本发明还提供了脂肪和油组合物在生产面包店产品中的用途，以及通过向面团中加入脂肪和油组合物来生产面包店产品的方法。

    MODIFIER AND MODIFIER COMPOSITION FOR PROTEIN-CONTAINING SUBSTANCE
    10.
    发明公开
    MODIFIER AND MODIFIER COMPOSITION FOR PROTEIN-CONTAINING SUBSTANCE 失效
    改良剂改良剂ZUSAMMENSETZUNGFÜR蛋白质特异性物质

    公开(公告)号：EP0750848A4

    公开(公告)日：1999-06-02

    申请号：EP95922732

    申请日：1995-06-21

    Applicant: KAO CORP

    Inventor： KOBORI JUN ,  KAMEO YOJI ,  HOSOYA NAOKI ,  FUKUNAGA TOMOKO ,  AZABU YOSHIHIDE ,  YASUMASU TAKESHI ,  MAEDA HIDEO

    IPC: A21D2/16 ,  A21D13/08 ,  A23L7/109 ,  A23L29/10 ,  A23L1/10 ,  A23G3/00 ,  A23L1/16

    CPC classification number: A21D2/16 ,  A21D13/80 ,  A23L7/109 ,  A23L7/111 ,  A23L29/10

    Abstract: A diglycerol saturated fatty acid ester mixture containing a diglycerol saturated fatty acid diester(s) having two monohydroxymonoacyloxy(iso)propyl groups, wherein the acyl groups are derived from saturated fatty acids having 10 to 24 carbon atoms and two acyl groups are the same or different from each other, in an amount of 80% by weight or more based on the total weight of the diglycerol saturated fatty acid diesters contained in the mixture, and a diglycerol saturated fatty acid diester(s) in an amount of 45% by weight or more based on the entire weight of the mixture, is used as a modifier for protein-containing materials, in particular, for the control of the stickiness on the surface of the dough during the production thereof, for the improvements of the mechanical resistance and the handleability, and for the improvements of the feelings during eating, such as softness.

    Abstract translation: 含有具有两个单羟基一酰氧基（异）丙基的二甘油饱和脂肪酸二酯的二甘油饱和脂肪酸酯混合物，其中酰基衍生自具有10-24个碳原子的饱和脂肪酸和两个酰基是相同的或 彼此不同，相对于混合物中所含的二甘油饱和脂肪酸二酯的总重量为80重量％以上，双甘油饱和脂肪酸二酯为45重量％ 或更多，基于混合物的整个重量，用作含蛋白质的材料的改性剂，特别是用于在生产过程中控制面团表面的粘性，以改善机械阻力和 可操作性，以及改善进食期间的感觉，如柔软度。

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