| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | Malleable protein matrix and its use | JP2011123850 | 2011-06-01 | JP5249386B2 | 2013-07-31 | シマール，エリック; ピロート，ドミニク; デュポン，クロードゥ; ラジョワ，ナタリー; パケ，マルセル; ルミュー，ピエール; ゴイエット，フィリップ |
| The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation (or encapsulation) of various hydrophilic or lipophylic substances. The present invention also relates to the process for the preparation of the malleable protein matrice and its usages. | ||||||
| 42 | Food containing a gelling agent | JP53373998 | 1998-02-03 | JP2001510341A | 2001-07-31 | バーク、ネイル |
| (57)【要約】 本発明は、ゲル化した水相を含む食品の製造方法であって、（i）水相を含む、成分の少なくとも一部分を、寒天、グアーガムおよびロクストビーンガムを含むゲル化剤混合物と４０℃を上回る温度で混合する工程、および（ii）前記混合物を、４０℃を下回る温度でせん断する工程、を含む方法に関する。 好ましくは、食品は脂質相をも含む。 ゲル化剤混合物は、好ましくは９０〜１０重量％の寒天、５〜８０重量％のグアーガムおよび５〜８０重量％のロクストビーンガムを含む。 本発明の方法は、低脂肋スプレッド、ムースおよびアイスクリーム中のゼラチンの代用として特に好適である。 | ||||||
| 43 | Its use in the food manufacturing edible composition comprising a lactose | JP53210296 | 1996-04-25 | JPH11508124A | 1999-07-21 | ヨハネス ペーター クンゼミュラー ハインリッヒ |
| (57)【要約】 食品に於ける脂肪の代用として或いは、派生乳成分の代用として有用なラクトース微結晶を含む組成物。 組成物は乳製品、アイスクリームまたはナッツと／またはココアを含むバター状食品の製造に特に有用である。 | ||||||
| 44 | Frozen desserts, and its manufacturing method | JP50686789 | 1989-06-02 | JP2559867B2 | 1996-12-04 | PODOLSKI JOSEPH S; HABIB MAHER |
| Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces. | ||||||
| 45 | Butter-like spread with low calorific value and low fat, and production thereof | JP21925693 | 1993-08-12 | JPH06339339A | 1994-12-13 | EIBURAHAMU AI BEIKARU; PENII EI KIYASHIYU; MAABIN II AIZENSUTATSUTO |
| PURPOSE: To provide stable and low-fat w/o emulsion type spread by preparing spread having the consistency and applicability of butter from fat, water and natural starch. CONSTITUTION: This spread having the consistency and applicability of butter is prepared from 5 to 30 wt.% (A) fat, 50 to 85 wt.% (B) water and 0.5 to 5.0 wt.% (C) natural starch. The spread reduces sputtering, is suitable for cooking fry and has cookability similar to margarine or butter. | ||||||
| 46 | Low-fat containing margarine and its production | JP25605488 | 1988-10-13 | JPH01128744A | 1989-05-22 | REIFU YOHANSON; YAANNOOKE RAASHIYON |
| PURPOSE: To obtain the subject food having good taste, texture, spreadability and durability by adding starch and emulsifier to skim milk, whey, water, etc., maturing the mixture and adding protein concentrate, gustatory agent, etc., thereto, then adding the mixture to fat phases to prepare a water-in-oil emulsion and subjecting this emulsion to sterilizing and cooling. CONSTITUTION: The starch is added at 2 to 6wt.% and the emulsifier at 0.02 to 0.05wt.% to the skim milk, butter milk, whey, water or a liquid consisting of an arbitrary mixture composed thereof under stirring and this mixture is rested for a prescribed period of time, by which the sol. is made into paste and is matured. Next, 55 to 60wt.% protein concentrate from milk products of 12.8wt.% protein content as well as fused salt and the gustatory agent are mixed with this soln. to form a water-soluble phase. Further, the fat phases consisting of 19 to 38wt.% fat and oil and the emulsifier are separately prepd. and the water-soluble phase is emulsified successively into the fat phases to prepare the water-in-oil emulsion. Finally, the emulsion is sterilized and cooled and is molded. The emulsion is then subjected to the necessary final treatments followed by packaging, sealing and protecting, by which the desired margarine is obtd. COPYRIGHT: (C)1989,JPO | ||||||
| 47 | JPS6249013B2 - | JP5523882 | 1982-04-02 | JPS6249013B2 | 1987-10-16 | RAURENTEIUSU ADORIANUSU MARIA BERUHAAGEN; RIINDERUTO GERARUDOSU BARUNAARU |
| 48 | JPS58501893A - | JP50328882 | 1982-11-10 | JPS58501893A | 1983-11-10 | |
| 49 | JPS5417019B2 - | JP13822673 | 1973-12-13 | JPS5417019B2 | 1979-06-27 | |
| 50 | Yuchusuikeinoteishibosupuretsudo | JP2338975 | 1975-02-25 | JPS5198359A | 1976-08-30 | |
| 51 | JPS4966847A - | JP5516573 | 1973-05-17 | JPS4966847A | 1974-06-28 | |
| 52 | 食品フレーバー付与化合物としてのガンマアミノ酪酸およびベータアラニンのＮ−アシル誘導体 | JP2015503572 | 2013-03-28 | JP2015517993A | 2015-06-25 | シ，フェン; レネス，ハリー; オンメレン，エステル ファン; フォルスター，スザンナ，マグダレナ; ワン，イーリー; クラーク，アドリ デ; ウィンケル，コーネリアス |
| 式(I)の化合物またはその食用塩を含むフレーバー組成物であって、式中、R1は、6〜20個の炭素原子を含有するアルキル残基、または1〜6個の二重結合を有する9〜25個の炭素原子を含有するアルケン残基であり、R1は、それが付着されているカルボニル基と共に、カルボン酸の残基であり、mは0または1である。 | ||||||
| 53 | Malleable protein matrix and use thereof | JP2011123850 | 2011-06-01 | JP2011224011A | 2011-11-10 | SIMARD ERIC; PILOTE DOMINIQUE; DUPONT CLAUDE; LAJOIE NATHALIE; PAQUET MARCEL; LEMIEUX PIERRE; GOYETTE PHILIPPE |
| PROBLEM TO BE SOLVED: To provide a biodegradable and non-toxic malleable protein matrix (MPM).SOLUTION: The invention relates to the malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation (or encapsulation) of various hydrophilic or lipophilic substances. The invention also relates to the process for the preparation of the malleable protein matrix and the use thereof. | ||||||
| 54 | Relatively high milk fat content of the low-calorie - Supuretsudo of production method | JP27484985 | 1985-12-06 | JPH0644852B2 | 1994-06-15 | イアン・オーケ・ラルツソン; クルト・ヴアルグレン |
| 55 | JPH0552169B2 - | JP10347587 | 1987-04-28 | JPH0552169B2 | 1993-08-04 | HARING PETRUS GERARDUS MARIA |
| 56 | Production of margarine with extremely low fat content | JP4480292 | 1992-03-02 | JPH05103589A | 1993-04-27 | YAAN OOKE RAASHIYON |
| PURPOSE: To obtain a low-calorie margarine with a low fat content by emulsifying a water phase containing an aroma component, starch subjected to specified treatment, etc., in a fat phase. CONSTITUTION: For example, a potato starch is hydrolyzed with diluted hydrochloric acid, its pH is controlled, then the starch is stabilized by bonding with acetyl or hydroxypropione. Further pH of the starch is controlled and the starch is washed and dried. Then the obtd. starch preferably by 10 to 12wt.% (dry weight), an aroma component such as butter, a seasoning such as salt and preservative are dissolved in a water phase such as water, skimmed milk or butter milk at 50 to 70°C. Then a fat phase prepared by adding 0.25 to 2% emulsifier in fat and oil at 48 to 65°C. The water phase and the fat phase are emulsified in a batch system, pasteurized, cooled and packaged to obtain a margarine having 15 to 38% final fat content. The starch can be completely dissolved in a water phase and heat treated or cooled without gelling. COPYRIGHT: (C)1993,JPO | ||||||
| 57 | Fat decreased spread and its production | JP10275090 | 1990-04-18 | JPH03172141A | 1991-07-25 | JIERARUDO MONGIYUU; FUIRITSUPU BAAJIERON; JIEIMUZU JIYOZEFU KURAAKU; RONARUDO UEKUSUFUOODO CHIYAARU; MAAMAUNDO EINO; TERENSU JIYOZEFU MOORISU; ESUTERU EMU PAANERUUKURUNIIZU; UENNSON PIITAA CHIEN |
| PURPOSE: To easily obtain a low-fat edible water-in-oil spread by executing temp. elevation under specific conditions at the time of obtaining the spread by subjecting a mixture composed of crystallized fats and water to cutting and mixing with a turbine-like pulverizing device. CONSTITUTION: The low-fat spread is obtd. by heating the mixture of preferably 40 to 35% fats (e.g.: butter, etc.) and preferably 60 to 65% water, to preferably 33 to 35°C, cooling the mixture to crystallize the fats and subjecting the mixture to cutting and mixing at a temp. from 1.5°C up to the temp. (preferably 8°C) lower than the temp. at which the water in the mixture is released by using the turbine-like pulverizing device. COPYRIGHT: (C)1991,JPO | ||||||
| 58 | Food spread | JP29873989 | 1989-11-16 | JPH02190145A | 1990-07-26 | CHIYAARUZU RUPAATO TERUFUOODO; IAN TEIMOSHII NOOTON |
| PURPOSE: To obtain a low fat food spread excellent in stability and texture by mixing colloid particles of nonaggregated modified thermosetting protein of specified particle size, a water phase containing a specified concn. of gelating agent and a fat phase. CONSTITUTION: A water phase is prepared by mixing (A) nonaggregated colloid particles of modified thermosetting protein (e.g. modified soybean protein) in which at least 95% of the particles have 0.1 to 30μm calculated diameter and (B) one or more kinds of gelating agents except for thermosetting protein (e.g. gelatin and alginate) in at least 30% concn. of the critical concn. of a gelating agent or mixed gelating agents. Then the water phase is mixed with a fat phase (e.g. soybean oil) to form an emulsion, which is cooled and processed to obtain a food spread having <65% w/w fat content. COPYRIGHT: (C)1990,JPO | ||||||
| 59 | Edible spread and its production | JP16483788 | 1988-07-01 | JPH0198441A | 1989-04-17 | HENRII JIEI AIZO; SUCHIIBUN EMU PINKASU; JIEEN BII SEIRAA; MAIKURU SHII SHIRIGURIANO |
| PURPOSE: To obtain a spread having a low fat content and good storage stability from both physical and microbiologic viewpoints by carefully mixing unmodified butter and a hydrocolloid phase containing no milk protein without adding an emulsifier. CONSTITUTION: (A) A plastic dispersion consisting of a continuous fat phase and a discontinuous water phase substantially containing no unmodified milk serum is mixed with (B) a water-base compsn. having pH ≤4.7 which does not substantially contain milk or soya protein but contains a hydrocolloid. The mixture is subjected to working treatment at a temp. at which the fat phase of the plastic dispersion (A) maintains its plasticity so as to form a product having the continuous fat phase. COPYRIGHT: (C)1989,JPO | ||||||
| 60 | JPS6341537B2 - | JP12457683 | 1983-07-08 | JPS6341537B2 | 1988-08-17 | DEBITSUDO PATORITSUKU JOSEFU MORAN; AIAN JEEMUSU KYANBERU |
QQ群二维码
意见反馈
意见反馈