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.

公开(公告)号：BR9506809A

公开(公告)日：1997-10-14

申请号：BR9506809

申请日：1995-06-21

Applicant: KAO CORP

Inventor： KOBORI JUN ,  KAMEO YOJI

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.

公开(公告)号：DE69530483T2

公开(公告)日：2003-12-24

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.

公开(公告)号：ES2194051T3

公开(公告)日：2003-11-16

申请号：ES95922732

申请日：1995-06-21

Applicant: KAO CORP

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

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.

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。

公开(公告)号：JP2007159459A

公开(公告)日：2007-06-28

申请号：JP2005358723

申请日：2005-12-13

Applicant: Kao Corp ,  花王株式会社

Inventor： KOIKE MAKOTO ,  SEO YOKO ,  TSUCHIYA SHIGEMI ,  SHIRAHATA NOBORU ,  NAKAGAWA TOMOHIRO ,  KOBORI JUN

IPC: A23L27/00 ,  A23L27/50

Abstract: PROBLEM TO BE SOLVED: To provide a method for producing useful liquid seasoning having good flavor in spite of containing flavonoid glycoside, facilitating continuous intake, and giving physiological mechanisms such as of lowering blood pressure. SOLUTION: The method for producing liquid seasoning comprises a process of mixing seasoning liquid containing soy sauce with the flavonoid glycoside followed by cooking the mixture, or a process of cooking the mixture of seasoning liquid containing soy sauce with the flavonoid glycoside while mixing them. COPYRIGHT: (C)2007,JPO&INPIT

Abstract translation: 待解决的问题：提供一种制备具有良好风味的有用的液体调味料的方法，尽管含有类黄酮糖苷，促进连续摄取，并提供诸如降低血压的生理机制。 解决方案：制备液体调味料的方法包括将含有酱油的调味液与黄酮糖苷混合，然后烹调混合物的方法，或将含有酱油的调味液混合物与黄酮糖苷混合的方法，同时混合 他们。 版权所有（C）2007，JPO＆INPIT

公开(公告)号：JP2007151535A

公开(公告)日：2007-06-21

申请号：JP2006130111

申请日：2006-05-09

Applicant: Kao Corp ,  花王株式会社

Inventor： KOIKE MAKOTO ,  SUZUKI ATSUSHI ,  OCHIAI TATSUSHI ,  KOBORI JUN

IPC: A23L1/226 ,  A23L1/00 ,  A23L1/238

Abstract: PROBLEM TO BE SOLVED: To provide a packaged liquid seasoning suppressed in odd taste derived from flavonoid to have good flavor, having salty-taste retention enhancing function to enable reduction of the amount of salt, and having useful physiology such as antihypertensive function. SOLUTION: The packaged liquid seasoning comprises (A) 0.4-8 mass% of sodium, (B) 0.01-4 mass% of flavonoid, (C) 1-10 mass% of ethanol. The flavonoid (B) satisfies the following equation (1): Y/(X+Y)=0.05-1 (wherein, X is the number of OH groups joining to a benzene ring in 1 molecule of the flavonoid, and Y is the number of OCH 3 groups joining to the benzene ring in 1 molecule of the flavonoid). COPYRIGHT: (C)2007,JPO&INPIT

Abstract translation: 要解决的问题：提供抑制由类黄酮衍生的奇异味道的包装液体调味料以具有良好的风味，具有咸味保留增强功能，能够减少盐的量，并具有有用的生理学如抗高血压功能 。 解决方案：包装液体调味料包括（A）0.4-8质量％的钠，（B）0.01-4质量％的类黄酮，（C）1-10质量％的乙醇。 类黄酮（B）满足下式（1）：Y /（X + Y）= 0.05-1（其中，X为1分子中类黄酮连接苯环的OH基数，Y为 在1分子的类黄酮中连接到苯环的OCH 3 SB 3基团数）。 版权所有（C）2007，JPO＆INPIT

公开(公告)号：JP2006325578A

公开(公告)日：2006-12-07

申请号：JP2006034074

申请日：2006-02-10

Applicant: KAO CORP

Inventor： SEO YOKO ,  TSUCHIYA SHIGEMI ,  KOIKE MAKOTO ,  KOBORI JUN

IPC: A23L1/30 ,  A23L27/00

Abstract: PROBLEM TO BE SOLVED: To simply produce a liquid seasoning having excellent antihypertensive activity in which fluctuation of flavor is suppressed and continuous uptake is facilitated, though the seasoning contains a substance having the antihypertensive activity. SOLUTION: The method for producing the liquid seasoning comprises a step for mixing a seasoning liquid containing soy sauce with a substance having antihypertensive activity and carrying out heat treatment or a step for carrying out heat treatment while mixing the seasoning liquid containing soy sauce with the substance having antihypertensive activity. COPYRIGHT: (C)2007,JPO&INPIT

公开(公告)号：JP2006166752A

公开(公告)日：2006-06-29

申请号：JP2004361318

申请日：2004-12-14

Applicant: Kao Corp ,  花王株式会社

Inventor： TSUCHIYA SHIGEMI ,  SEO YOKO ,  KOBORI JUN

IPC: A23L27/50

Abstract: PROBLEM TO BE SOLVED: To provide a liquid seasoning feeling sufficient saltiness despite with low salt concentration, exerting pharmacological activities including hypotensive activity at high levels, and slight in color change with time. SOLUTION: The liquid seasoning contains (A) ≤9 mass% of common salt, (B) 0.5-4.2 mass% of potassium, (C) greater than 2 mass% of an acidic amino acid and/or greater than 1 mass% of a basic amino acid, (D) one or more substances selected from a nucleic acid-based taste adding substance, phytic acid, citric acid or its salt, an inorganic acid salt, a sweetener, protein and whey minerals and (E) 0.05-10 mass% of a food material having hypotensive activity, wherein the content of (F) nitrogen in the portion of this liquid seasoning except the components D and E is less than 1.6 mass%. COPYRIGHT: (C)2006,JPO&NCIPI

Abstract translation: 要解决的问题：尽管盐浓度低，但是提供了具有足够咸味的液体调味料，发挥包括低水平的降血压活性在内的药理活性，随着时间的推移颜色变化轻微。 解决方案：液体调味料含有（A）≤9质量％的普通盐，（B）0.5-4.2质量％的钾，（C）大于2质量％的酸性氨基酸和/或大于1 碱性氨基酸的质量％，（D）选自核酸味道添加物质，植酸，柠檬酸或其盐的一种或多种物质，无机酸盐，甜味剂，蛋白质和乳清矿物质和（E ）0.05-10质量％的具有降血压活性的食品材料，其中除了组分D和E之外，该液体调味料部分中的（F）氮含量小于1.6质量％。 版权所有（C）2006，JPO＆NCIPI

公开(公告)号：JP2006137923A

公开(公告)日：2006-06-01

申请号：JP2005097120

申请日：2005-03-30

Applicant: Kao Corp ,  花王株式会社

Inventor： KOBORI JUN ,  SHIMIZU MASAO ,  KOIKE MAKOTO ,  SHIBATA KEIJI ,  YAMAGUCHI HIROAKI ,  KASE MINORU ,  SENDA YOSHITAKA ,  SATO MANABU ,  MARUYAMA EIZO ,  IMAI HIDENARI ,  NISHIDE TSUTOMU ,  ISHIZUKA NOBUTERU

IPC: C11C3/00 ,  A23D9/007 ,  A23K1/16 ,  A61K31/19 ,  A61K31/23 ,  A61K31/355 ,  A61K31/375 ,  A61K31/56 ,  A61K47/08 ,  A61P3/04 ,  A61P3/06 ,  A61P3/10 ,  C11B5/00 ,  C11B11/00 ,  C11C1/04 ,  C11C3/02

Abstract: PROBLEM TO BE SOLVED: To obtain a diacylglycerol-rich fat composition capable of giving a cooked product which has a dullness-free and favorable appearance and sustains the inherent flavor even after heat-cooking, in particular, a cooked product which has a favorable appearance and a favorable flavor even after storing under photo irradiation and then cooking. SOLUTION: This fat composition comprises (A) 100 pts.wt. of a fat which contains 15 mass% or more of a diacylglycerol containing 80 mass% or more of an unsaturated fatty acid in the fatty acids composing the diacylglycerol, 1 mass% or less of a conjugated unsaturated fatty acid in the total fatty acids composing the fat, and 4 mass% or less of a trans-unsaturated fatty acid; (B) 0.01-4.7 pts.mass of a vegetable sterol; and (C) 0.2-8 pts.mass of a vegetable sterol fatty acid ester. COPYRIGHT: (C)2006,JPO&NCIPI

Abstract translation: 待解决的问题：为了获得能够产生具有无光泽和良好外观的熟化产物的二酰基甘油脂肪组合物，并且即使在热烹饪之后也具有固有的风味，特别是具有 即使在照射照射下储存然后烹饪后，也具有良好的外观和良好的风味。

解决方案：该脂肪组合物包含（A）100重量份 的脂肪，其含有构成二酰基甘油的脂肪酸中含有80质量％以上的不饱和脂肪酸的二酰基甘油的15质量％以上，构成所述二酰基甘油的总脂肪酸中的1质量％以下的共轭不饱和脂肪酸 脂肪，4质量％以下的反式不饱和脂肪酸; （B）0.01-4.7盎司的植物甾醇; 和（C）0.2-8盎司的植物甾醇脂肪酸酯。 版权所有（C）2006，JPO＆NCIPI