| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | JPS6257605B2 - | JP286679 | 1979-01-12 | JPS6257605B2 | 1987-12-02 | HANSU ORAFU BANGU; YORUN DEIERUBAAGU; JON ROBAATO BEIN; SARUBADOORU ENRITSUKU MONKADA |
| 22 | Method for producing a fat mixture | JP2000533026 | 1999-02-15 | JP3574812B2 | 2004-10-06 | イリルッシ，ヨウコ; クリスチャンセン，レーナ; ヒルツネン，ライモ |
| 23 | Method for producing a fat mixture | JP2000533026 | 1999-02-15 | JP2002504359A | 2002-02-12 | イリルッシ，ヨウコ; クリスチャンセン，レーナ; ヒルツネン，ライモ |
| (57)【要約】 本発明は、血清総コレステロールレベルおよびＬＤＬ−コレステロールレベルを低減するβ−シトステロールの脂肪混合物を製造する方法に関する。 β−シトステロールまたはβ−シトステロール含有開始物質は、熱および機械的エネルギを使用して、油または脂肪中に、あるいは油および脂肪の混合物中に溶解され、そして冷却中に前記混合物に対し水が加えられる。 | ||||||
| 24 | Protecting and treating preparation of thrombsis | JP286679 | 1979-01-12 | JPS54154533A | 1979-12-05 | BANG HANS OLAF; DYERBERG JOERN; VANE JOHN ROBERT; MONCADA SALVADOR ENRIQUE |
| 25 | Marine microalgal food raw material containing docosahexaenoic acid and its production | JP15736193 | 1993-06-28 | JPH078215A | 1995-01-13 | IIZUKA TOKIO; UEHARA KENICHI; TAKEUCHI DAIZO |
| PURPOSE:To obtain a health food containing a large amount of docosahexaenoic acid and stable to storage and heat-treatment. CONSTITUTION:There are provided a powdery, pelletized or pasty food raw material comprising marine microalgal cells rich in docosahexaenoic acid(DHA) and its production process. | ||||||
| 26 | JPH06507074A - | JP51038692 | 1992-05-08 | JPH06507074A | 1994-08-11 | |
| 27 | Spread containing chlorophyll | JP25757390 | 1990-09-28 | JPH03133337A | 1991-06-06 | DECIO MAURIZIO; DE JONG FREDERIK ROELOF |
| PURPOSE: To obtain an edible emulsion contg. a specified very small, amt. of chlorophyll in the fat phase, contg. butter fat and unrefined vegetable oil and especially suitable for use as spread for bread or for cooking. CONSTITUTION: This edible emulsion contains ≥0.5ppm, especially ≥1ppm chlorophyll in the fat phase at 10°C and contains butter fat and unrefined vegetable oil, preferably olive oil. The unrefined oil content is 5-60wt.%, preferably about 30wt.% of the total fat content. This emulsion does not require an emulsifier, thickener, colorant of plasticizer at all. Since the butter fat and unrefined vegetable oil contain enough natural emulsifier components to stabilize the product, it is not necessary to further add an emulsifier. COPYRIGHT: (C)1991,JPO | ||||||
| 28 | Prescribed substance for thrombosis prevention and remedy | JP8824578 | 1978-07-19 | JPS5515444A | 1980-02-02 | BANG HANS OLAF; DYERBERG JOERN |
| 29 | 디아실글리세롤 풍부 지방, 오일 및 기능성 식품 | KR1020117005796 | 2009-08-11 | KR1020110049868A | 2011-05-12 | 키쉬오레,가네쉬 |
| 10 내지 90% DAG를 포함하고 실온에서 적어도 15% 고형물을 포함하는 요리 적용을 위해 유용한 지방 또는 오일이 기술된다. 특정 구체예에서, 상기 지방 또는 오일은 팜유, 팜핵유, 코코넛 오일, 해바라기유, 대두유, 옥수수유, 유채유, 포도씨유, 쌀겨유, 참기름, 및 땅콩유, 또는 이들의 조합물로부터 유도되고, 소비 단위 당 혈청 LDL 감소, 혈청 HDL 증가, 전체 혈청 콜레스테롤 감소, 대사 증후군의 위험 감소, 당뇨병의 위험 감소, 태아 건강 향상, 인슐린 민감성 향상, 고혈압의 위험 감소 및 비만에 대한 내성 향상을 포함하는 건강 이득을 나타낸다. 본 발명의 지방 또는 오일을 이용하는 식품 조성물 및 건강을 향상시키는 방법이 또한 기술되어 있다. | ||||||
| 30 | 지방 혼합물 제조 방법 및 상기 방법에 의해 제조된 조성물 | KR1020007009572 | 1999-02-15 | KR100447450B1 | 2004-09-08 | 일리루시,조우코; 힐투넨,라이모; 크리스티안센,리나 |
| 본 발명은 혈청 총 콜레스테롤 및 LDL-콜레스테롤 농도를 저하시키는 β-시토스테롤의 지방 혼합물을 제조하는 방법에 있어서, β-시토스테롤 또는 β-시토스테롤을 함유하는 출발 물질을 오일 또는 지방, 또는 오일과 지방의 혼합물에 열과 기계적 에너지를 사용하여 용해시키고, 물을 혼합물에 냉각하는 동안 첨가하는 것을 특징으로 하는 제조 방법에 관한 것이다. | ||||||
| 31 | A butter-like dairy spread and method for production | EP10185997.3 | 2005-02-08 | EP2263473B1 | 2018-02-28 | Nielsen, Mogens; Rokkedahl, Kjeld; Olsen, Peter B.; Thorning, Peter F. |
| The invention relates to a butter-like dairy spread and a method for producing a butter-like dairy spread comprising at least butter, edible vegetable fat, and a taste ingredient, such as a milk constituent, wherein the edible vegetable fat is mixed with at least butter and said taste ingredient at a temperature below 22°C during the production of said butter-like dairy spread. | ||||||
| 32 | Streichfähige Zubereitungen mit Kräutern | EP13176456.5 | 2013-07-15 | EP2826380B1 | 2016-11-30 | Schomacker, Marina; Hahn, Michael |
| 33 | DAIRY PRODUCT | EP07719895 | 2007-06-01 | EP2037757A4 | 2012-03-14 | EINO MONI; MILLIGAN LARRY; OSBORNE JOHN |
| 34 | A butter-like dairy spread and method for production | EP05388011.8 | 2005-02-08 | EP1688044B1 | 2012-02-01 | Nielsen, Mogens; Olsen, Peter B.; Rokkedahl, Kjeld; Thorning, Peter F. |
| 35 | USE OF OLIVE OIL FOR THE PRODUCTION OF MARGARINES, BUTTERS, FATS, WHEYS, CREAMS, CHOCOLATE AND THE LIKE | EP01925581.9 | 2001-04-25 | EP1279338A1 | 2003-01-29 | Ciuraneta Masip, Luis |
According to the invention, virgin olive oil, preferably extra virgin olive oil, is used for the production of margarines, butters, fats, wheys, creams, chocolate and the like, thereby profiting from the excellent qualities of olive oil is. It is also used in vegetable pastes made from dried products such as almond, hazelnut, walnut, pistachio or plants and herbs such as thyme, rosemary, oregano or camomile. Olive oil is used in an amount equivalent to the amount of vegetable fats replaced by said olive. Said amount may range up to 65%. This makes it possible to obtain more wholesome products having, among others, the quality of balancing cholesterol, preventing cancer, protecting the stomach and positively influencing the reduction of glucose levels. |
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| 36 | A METHOD OF FORMING A BUTTER/MARGARINE BLEND | EP00988465.1 | 2000-10-18 | EP1221860A1 | 2002-07-17 | LANDON, Todd |
| A method of forming a butter/margarine blend that includes removing water (24) of butterfat (30, 31) from a feed material (12) that includes butter to yield an intermediate (40), combining a non-dairy fat (44) with the intermediate (40) to form an intermediate blend (46), and processing the intermediate blend (46) to form the butter/margarine blend. | ||||||
| 37 | Spreads containing chlorophyll | EP90202362.1 | 1990-09-06 | EP0421504A3 | 1992-05-13 | Decio, Maurizio, c/o Unilever Research Laboratory; De Jong, Frederick Roelof, c/o Unilever Res. Lab. |
Oil processing for spread manufacture is a complex and expensive process. During the refining process many of the trace components of the original unrefined oil are lost. The invention concerns the use of unrefinined oils to prepare edible emulsions without the necessity of refining. The products according to the invention are characterised as being edible emulsion comprising at least 1ppm chlorophyll on fat phase. Such levels of chlorophyll are found for example in spreads prepared as blends of olive oil and butter. |
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| 38 | Crème fraîche modifiée et beurre enrichi à l'huile végétale | EP89400403.5 | 1989-02-13 | EP0329543A1 | 1989-08-23 | Chincholle, Roger; Koning, Jean; Delahaye, Daniel |
Le procédé selon l'invention consiste à enrichir un produit laitier de base avec de l'huile végétale. Les produits laitiers sont de la crème fraîche ou du beurre. Le produit laitier et l'huile végétale sont melangés avec de l'eau ou de babeurre et ensuite malaxés. Ce procédé permet d'obtenir deux produits riches en acides gras polyinsaturés et vitamine E, produits intéressants diététiquement et contribuant à annihiler les effets des acides gras saturés, source de problème vasculaire et de cholestérol . |
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| 39 | Streichfähige Zubereitungen mit Kräutern | EP13176456.5 | 2013-07-15 | EP2826380A1 | 2015-01-21 | Schomacker, Marina; Hahn, Michael |
Vorgeschlagen werden streichfähige Zubereitungen, enthaltend |
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| 40 | DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS | EP09807183.0 | 2009-08-11 | EP2323497A1 | 2011-05-25 | KISHORE, Ganesh |
| Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90 % DAG, and comprises at least 15% solids at room temperature; in particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coconut oil, sunflower oil, soybean oil, corn oil, rapeseed oil, grape seed oil, rice bran oil, sesame oil, and peanut oil, or any combination thereof, and exhibits health benefits including lowered serum LDL, raised serum HDL, lowered total serum cholesterol, reduced risk of metabolic syndrome, reduced risk of diabetes mellitus, enhanced fetal health, enhanced insulin sensitivity, reduced risk of hypertension, and enhanced resistance to obesity per unit of consumption. Food compositions and methods of health enhancement utilising the fats and oils of the invention are also disclosed. | ||||||
