公开(公告)号：WO2009088096A3

公开(公告)日：2009-10-01

申请号：PCT/JP2009050500

申请日：2009-01-08

Applicant: KAO CORP ,  SHIMIZU MASAO ,  MATSUO NOBORU ,  KUDO NAOTO ,  NAKAJIMA YOSHINOBU

Inventor： SHIMIZU MASAO ,  MATSUO NOBORU ,  KUDO NAOTO ,  NAKAJIMA YOSHINOBU

IPC: C11B1/06 ,  A23D9/007 ,  A23D9/013 ,  C11B1/10

CPC classification number: A23D9/007 ,  A23D9/013 ,  C11B1/06 ,  C11B1/10

Abstract: The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wherein when the edible oil is expressed from an oil-containing raw material, a diacylglycerol-containing oil or fat is added to the oil-containing raw material so that the diacylglycerol content in the oil or fat obtained after the oil expression is 4% by weight or more.

Abstract translation: 本发明提供了使食用油有效地含有来源于含油原料如多酚的有用成分的手段。 本发明是一种食用油的制造方法，其中，从含油原料中表达食用油时，在该含油原料中添加含二酰甘油的油脂，使得含有甘油二酯的油脂中的二酰基甘油含量 石油表达后获得的油或脂肪为4重量％或更多。

公开(公告)号：CA2529074A1

公开(公告)日：2004-12-23

申请号：CA2529074

申请日：2004-06-14

Applicant: KAO CORP

Inventor： NAKAJIMA YOSHINOBU ,  KAWAI SHIGERU ,  KUDO NAOTO

IPC: A23L27/60 ,  A23D7/00 ,  A23D7/01 ,  A23D7/06

Abstract: An acidic oil-in-water type emulsion composition having a high diglyceride content. It is an acidic oil-in-water type emulsion composition which contai ns fats comprising at least 30 wt.% diglycerides and a yolk treated with an enzyme selected among esterases, lipases, and phospholipases, characterized by containing an antioxidant in an amount which is 1,000 to 10,000 ppm of the o il phase comprising the fats and is 0.4 to 4.5 in terms of weight ratio to the net amount of the yolk in the enzyme-treated yolk.

公开(公告)号：AT548440T

公开(公告)日：2012-03-15

申请号：AT09701010

申请日：2009-01-08

Applicant: KAO CORP

Inventor： SHIMIZU MASAO ,  MATSUO NOBORU ,  KUDO NAOTO ,  NAKAJIMA YOSHINOBU

IPC: C11B1/06 ,  A23D9/007 ,  A23D9/013 ,  C11B1/10

Abstract: The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wherein when the edible oil is expressed from an oil-containing raw material, a diacylglycerol-containing oil or fat is added to the oil-containing raw material so that the diacylglycerol content in the oil or fat obtained after the oil expression is 4% by weight or more.

公开(公告)号：CA2190272C

公开(公告)日：2005-12-06

申请号：CA2190272

申请日：1996-03-14

Applicant: KAO CORP

Inventor： OHMURA HISAO ,  FUKUNAGA TOMOKO ,  KUDO NAOTO ,  TANAKA YUKITAKA ,  HOSOYA NAOKI ,  SAKATA MASARU ,  SHIMIZU MASAMI ,  OHKI YASUMASA ,  SATO MANABU ,  KOMIKADO MASANORI ,  HIBI TAKAO ,  FUKITA TOMOHIRO ,  SHIIBA DAISUKE

IPC: A21D8/06 ,  A21D13/00 ,  A21D15/00 ,  A21D15/02 ,  A21D15/04 ,  A21D15/06 ,  A21D17/00 ,  A23P30/00

Abstract: The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.

公开(公告)号：EP1634505A4

公开(公告)日：2007-02-21

申请号：EP04736809

申请日：2004-06-14

Applicant: KAO CORP

Inventor： NAKAJIMA YOSHINOBU ,  KAWAI SHIGERU ,  KUDO NAOTO

IPC: A23L27/60 ,  A23D7/00 ,  A23D7/01 ,  A23D7/06

CPC classification number: A23D7/011 ,  A23D7/06 ,  A23L27/60

Abstract: An acidic oil-in-water type emulsion composition having a high diglyceride content. It is an acidic oil-in-water type emulsion composition which contains fats comprising at least 30 wt.% diglycerides and a yolk treated with an enzyme selected among esterases, lipases, and phospholipases, characterized by containing an antioxidant in an amount which is 1,000 to 10,000 ppm of the oil phase comprising the fats and is 0.4 to 4.5 in terms of weight ratio to the net amount of the yolk in the enzyme-treated yolk.

公开(公告)号：CA2190272A1

公开(公告)日：1996-09-19

申请号：CA2190272

申请日：1996-03-14

Applicant: KAO CORP

Inventor： OHMURA HISAO ,  FUKUNAGA TOMOKO ,  KUDO NAOTO ,  TANAKA YUKITAKA ,  HOSOYA NAOKI ,  SAKATA MASARU ,  SHIMIZU MASAMI ,  OHKI YASUMASA ,  SATO MANABU ,  KOMIKADO MASANORI ,  HIBI TAKAO ,  FUKITA TOMOHIRO ,  SHIIBA DAISUKE

IPC: A21D8/06 ,  A21D13/00 ,  A21D15/00 ,  A21D15/02 ,  A21D15/04 ,  A21D15/06 ,  A21D17/00 ,  A23P30/00

Abstract: The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.

公开(公告)号：ES2381429T3

公开(公告)日：2012-05-28

申请号：ES09701010

申请日：2009-01-08

Applicant: KAO CORP

Inventor： SHIMIZU MASAO ,  MATSUO NOBORU ,  KUDO NAOTO ,  NAKAJIMA YOSHINOBU

IPC: A23D9/007 ,  C11B1/06 ,  A23D9/013 ,  C11B1/10

Abstract: Un procedimiento para producir un aceite comestible, en el que, cuando el aceite comestible se exprime de una materia prima que contiene aceite, se añade a la materia prima que contiene aceite un aceite o una grasa que contiene diacilglicerol de manera que el contenido de diacilglicerol en el aceite obtenido o la grasa obtenida después de exprimir el aceite es de 4% en peso o más.

公开(公告)号：DE60109559T2

公开(公告)日：2006-01-26

申请号：DE60109559

申请日：2001-11-06

Applicant: KAO CORP

Inventor： KUDO NAOTO ,  KAMEO YOJI ,  MIZUNO WATARU

IPC: A23D9/00 ,  A23D9/007 ,  A23D9/013 ,  A23L5/10 ,  A23L19/10 ,  A23L19/18 ,  C11C1/04 ,  C11C3/00 ,  C11C3/02

Abstract: Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from deterioration in taste due to a rancid odor of the oil or fat used for them, having good flavor and being excellent in blandness. Oil-cooked or baked potatoes of the present invention comprise 3 to 50 wt.% of an oil or fat composition containing 2 wt.% or less of a monoglyceride and 15 wt.% or greater but less than 50 wt.% of a diglyceride having, as a constituent fatty acid, 15 to 100 wt.% of an omega 3 unsaturated fatty acid having less than 20 carbon atoms.

公开(公告)号：AU4953696A

公开(公告)日：1996-10-02

申请号：AU4953696

申请日：1996-03-14

Applicant: KAO CORP

Inventor： OHMURA HISAO ,  FUKUNAGA TOMOKO ,  KUDO NAOTO ,  TANAKA YUKITAKA ,  HOSOYA NAOKI ,  SAKATA MASARU ,  SHIMIZU MASAMI ,  OHKI YASUMASA ,  SATO MANABU ,  KOMIKADO MASANORI ,  HIBI TAKAO ,  FUKITA TOMOHIRO ,  SHIIBA DAISUKE

IPC: A21C15/00 ,  A21D8/06 ,  A21D13/00 ,  A21D15/00 ,  A21D15/02 ,  A21D15/04 ,  A21D17/00

Abstract: The process for producing a food having a decreased bulk which comprises effecting simultaneously or successively a step (a) of subjecting a porous food comprising a cereal flour and water and having been treated by heating to a treatment for decreasing its bulk to thereby give a food having a decreased bulk which is from 0.01 to 0.9 time as large as the bulk of the porous food having been treated by heating, and a step (b) of effecting a means for maintaining the bulk of the food having the thus decreased bulk.