公开(公告)号：EP0552380A4

公开(公告)日：1995-01-25

申请号：EP92917677

申请日：1992-08-05

Applicant: KAO CORP ,  TOKYO WOMENS MEDICAL COLLEGE

Inventor： SAKAI HIDEAKI ,  YOSHINO TOMOKO ,  NAKAMURA KOICHI ,  OKANO TERUO ,  YAMADA NORIKO ,  SAKURAI YASUHISA

IPC: C12N5/00 ,  C12N5/06 ,  C12M3/00 ,  C12N5/08 ,  C12N11/02

CPC classification number: C12N5/0068 ,  C12N2533/30 ,  C12N2539/10

Abstract: A cell culture support comprising a base material to which cells adhere and a layer of a polymer having a critical temperature of dissolution in water of 0 to 80 °C applied to the surface of the base material in a coating weight of 2 to 80 mg/m2; a process for the production of the support; and a process for the production of a cell cluster by culturing cells on the support and peeling off the culture product therefrom.

公开(公告)号：DE60017572T2

公开(公告)日：2005-12-29

申请号：DE60017572

申请日：2000-07-12

Applicant: KAO CORP

Inventor： SAKAI HIDEAKI ,  KOHORI JUN ,  KATADA MASAHIRO

IPC: A23L7/113 ,  A23D9/00 ,  A23D9/013 ,  A23L7/109 ,  A23L1/162 ,  A21D13/08 ,  A23L1/16 ,  A23L1/01

Abstract: This invention relates to a process for producing fried instant noodles, which is characterized in that an oil/fat composition comprising at least 50 wt.% of diglycerides is used as frying oil; and also to fried instant noodles obtained by the process. This process provides a process for producing fried instant noodles which, when reconstituted with hot or boiling water, have smooth surfaces to give good mouthfeel, are not prone to sogginess, do not smell oily, and have an excellent flavor inherent to flour; and also fried instant noodles obtained by the production process.

公开(公告)号：DE69822522T2

公开(公告)日：2005-02-03

申请号：DE69822522

申请日：1998-05-21

Applicant: KAO CORP TOKIO TOKYO

Inventor： MORI HIDEKI ,  SAKAI HIDEAKI ,  TANAKA YUKITAKA ,  YASUKAWA TAKUJI

IPC: A21D13/00 ,  A21D13/08 ,  A23D9/00 ,  A23D9/013 ,  A23L5/10 ,  A23L1/01

公开(公告)号：CA2375929A1

公开(公告)日：2000-12-21

申请号：CA2375929

申请日：2000-06-05

Applicant: KAO CORP

Inventor： ISHIBASHI MINORU ,  KOHORI JUN ,  SAKAI HIDEAKI

IPC: A23D9/007 ,  A23D9/013 ,  A23L5/10 ,  A61K36/537 ,  C09K15/34 ,  C11C3/00 ,  A23D9/00

Abstract: Fat compositions excellent in antioxidant stability, flavor and appearance which contain: (A) a fat comprising at least 15% by weight of diglycerides; (B) an L-ascorbic acid fatty acid ester; and (C) a member selected from amon g catechin, rosemary extract, sage extract and turmeric extract.

公开(公告)号：CA2495146C

公开(公告)日：2010-04-20

申请号：CA2495146

申请日：2002-09-12

Applicant: KAO CORP

Inventor： TAKASE HIDETO ,  KOIKE SHIN ,  SAKAI HIDEAKI ,  NISHIDE TSUTOMU ,  HASE TADASHI ,  MURASE TAKATOSHI

IPC: A23D7/00 ,  A21D2/16 ,  A23D7/005 ,  A23D9/00 ,  A23D9/007 ,  A23L27/60 ,  A23L33/12 ,  A23L33/20 ,  A61K31/231 ,  A61K31/232 ,  A61K31/575 ,  A61P1/16 ,  A61P3/04 ,  A61P3/06 ,  A61P3/10 ,  A61P9/12 ,  C11B5/00 ,  C11C3/00 ,  C11C3/02 ,  C11C3/06 ,  C11C3/10

Abstract: Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids; and(B) 30 to 85% by weight of a triglyceride in which at least 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids.The oil composition is good in flavor, hard to be colored, excellent in hydrolytic stability and resistance to oxidation, good in emulsion stability and excellent in intake balance among fatty acids even under severe conditions that heating is performed at a high temperature for a long period of time, can be widely developed to medicinal preparations and foods and moreover exhibit an excellent inhibitory effect on accumulation of body fat by ingestion of a small amount of diglycerides.

公开(公告)号：AU2002328058B2

公开(公告)日：2008-04-24

申请号：AU2002328058

申请日：2002-09-12

Applicant: KAO CORP

Inventor： MURASE TAKATOSHI ,  HASE TADASHI ,  SAKAI HIDEAKI ,  NISHIDE TSUTOMU ,  TAKASE HIDETO ,  KOIKE SHIN

IPC: A23D7/005 ,  A21D2/16 ,  A23D9/00 ,  A23D9/007 ,  A23L27/60 ,  A23L33/12 ,  A23L33/20 ,  A61K31/231 ,  A61K31/232 ,  A61K31/575 ,  A61P1/16 ,  A61P3/04 ,  A61P3/06 ,  A61P3/10 ,  A61P9/12 ,  C11B5/00 ,  C11C3/00 ,  C11C3/02 ,  C11C3/06 ,  C11C3/10

Abstract: Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids; and (B) 30 to 85% by weight of a triglyceride in which at least 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids. The oil composition is good in flavor, hard to be colored, excellent in hydrolytic stability and resistance to oxidation, good in emulsion stability and excellent in intake balance among fatty acids even under severe conditions that heating is performed at a high temperature for a long period of time, can be widely developed to medicinal preparations and foods and moreover exhibit an excellent inhibitory effect on accumulation of body fat by ingestion of a small amount of diglycerides.

公开(公告)号：CA2330966C

公开(公告)日：2005-11-29

申请号：CA2330966

申请日：1998-05-21

Applicant: KAO CORP

Inventor： SAKAI HIDEAKI ,  MORI HIDEKI ,  YASUKAWA TAKUJI ,  TANAKA YUKITAKA

IPC: A21D13/00 ,  A21D13/08 ,  A23D9/00 ,  A23D9/013 ,  A23L5/10 ,  A23L1/01

Abstract: A fat composition is provided containing 55 to less than 95 % by weight of diglycerides, in which 55 to less than 93 % by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduce d in bubbling during deep frying, and the fried food gives a satisfactory feeling in the mouth and improved crispiness.

公开(公告)号：MY120152A

公开(公告)日：2005-09-30

申请号：MYPI9802337

申请日：1998-05-26

Applicant: KAO CORP

Inventor： MORI HIDEKI ,  SAKAI HIDEAKI ,  TANAKA YUKITAKA ,  YASUKAWA TAKUJI

IPC: A23D9/013

Abstract: A FAT COMPOSITION IS PROVIDED CONTAINING 55 TO LESS THAN 95% BY WEIGHT OF DIGLYCERIDES, IN WHICH 55 TO LESS THAN 93% BY WEIGHT OF THE FATTY ACID GROUPS PRESENT ARE UNSATURATED FATTY ACID GROUPS, AND A SHORTENING COMPOSITION CONTAINING THE FAT COMPOSITION, AS WELL AS FRIED FOODS CONTAINING THE FAT COMPOSITION, WHEREIN THE SHORTENING IS REDUCED IN BUBBLING DURING DEEP FRYING, AND THE FRIED FOOD GIVES A SATISFACTORY FEELING IN THE MOUTH AND IMPROVED CRISPINESS.

公开(公告)号：DE60017572D1

公开(公告)日：2005-02-24

申请号：DE60017572

申请日：2000-07-12

Applicant: KAO CORP

Inventor： SAKAI HIDEAKI ,  KOHORI JUN ,  KATADA MASAHIRO

IPC: A23L7/113 ,  A23D9/00 ,  A23D9/013 ,  A23L7/109 ,  A23L1/162 ,  A21D13/08 ,  A23L1/16 ,  A23L1/01

Abstract: This invention relates to a process for producing fried instant noodles, which is characterized in that an oil/fat composition comprising at least 50 wt.% of diglycerides is used as frying oil; and also to fried instant noodles obtained by the process. This process provides a process for producing fried instant noodles which, when reconstituted with hot or boiling water, have smooth surfaces to give good mouthfeel, are not prone to sogginess, do not smell oily, and have an excellent flavor inherent to flour; and also fried instant noodles obtained by the production process.

公开(公告)号：CA2330966A1

公开(公告)日：1999-11-25

申请号：CA2330966

申请日：1998-05-21

Applicant: KAO CORP

Inventor： MORI HIDEKI ,  SAKAI HIDEAKI ,  YASUKAWA TAKUJI ,  TANAKA YUKITAKA

IPC: A21D13/00 ,  A21D13/08 ,  A23D9/00 ,  A23D9/013 ,  A23L5/10 ,  A23L1/01

Abstract: A fat composition is provided containing 55 to less than 95 % by weight of diglycerides, in which 55 to less than 93 % by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduced in bubbling during deep frying, and the fried food gives a satisfactory feeling in the mouth and improved crispiness.