公开(公告)号：US20090246345A1

公开(公告)日：2009-10-01

申请号：US11887255

申请日：2006-02-23

申请人： Hiroyuki Ichiyama ,  Mihoko Inaba ,  Hiroshi Hidaka

发明人： Hiroyuki Ichiyama ,  Mihoko Inaba ,  Hiroshi Hidaka

IPC分类号： A23D7/00 ,  A23L1/19

CPC分类号： A23D7/003 ,  A23L9/22

摘要： Disclosed is a foamable oil-in-water emulsion which has excellent feeling in the mouth, meltability in the mouth, and flavor and taste when whipped into a whip cream and also has high emulsion stability and whipping property. The foamable oil-in-water emulsion comprises an oil-and-fat component, a non-fat milk solid and water, in which the content of S2L-type triglyceride (wherein S means stearic acid and palmitic acid and L means linoleic acid) in the oil-and-fat component is 0.8 to 18% and is smaller than 8/900×(X−45)2+8 (wherein X represents the percentage of the oil-and-fat component, provided that it falls within the range of 10 to 45), and the content of S2L-type triglyceride in the foamable oil-in-water emulsion is as small as several percent or less, and the SFC of the oil-and-fat component falls within the range of 50 to 95 at 10° C.

摘要翻译： 公开了一种泡沫水包油型乳液，其在口腔中具有优异的感觉，口中的可熔性，以及当鞭打到鞭子奶油中时的风味和味道，并且还具有高乳液稳定性和搅打性。 可发泡水包油型乳液包含油脂组分，无脂乳固体和水，其中S2L型甘油三酯（其中S表示硬脂酸和棕榈酸，L表示亚油酸）的含量， 油脂成分为0.8〜18％，小于8/900×（X-45）2 + 8（其中，X表示油脂成分的比例， 为10〜45），发泡性水包油型乳液中的S2L型甘油三酯的含量为数％以下，油脂成分的SFC为50〜 95°10°C

公开(公告)号：US20070071873A1

公开(公告)日：2007-03-29

申请号：US10584298

申请日：2005-01-20

申请人： Hiroyuki Ichiyama ,  Hiroshi Hidaka

发明人： Hiroyuki Ichiyama ,  Hiroshi Hidaka

IPC分类号： A23D9/00

CPC分类号： A23D7/06 ,  A23D7/003 ,  A23D9/06 ,  A23L9/12 ,  A23L9/22 ,  A23L21/15

摘要： The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.

摘要翻译： 本发明提供一种具有光降解性的光曝光食品的水包油型乳液，即使在从荧光灯等照射光时，也具有良好的味道和风味，较差劣化，例如异味和异味。 其第一个实施方案是一种水包油型乳液，用于曝光含有脂肪和脱脂乳固体的食品，其中脂肪是非乳脂肪，或非乳脂肪和乳脂，以及非乳脂肪 具有这样的构成脂肪酸组成：月桂酸和棕榈酸的总量不小于40％，油酸，亚油酸和亚麻酸的总量不超过50％，亚油酸和 亚麻酸不超过5％; 乳脂/总脂肪的比例不大于0.95。 其第二个实施方案是用于曝光食品的脱脂乳固体含水包油型乳液，其与第一实施方案的乳液相同，并且脂肪是具有上述组成脂肪酸组成的非乳脂肪 。

公开(公告)号：US08034392B2

公开(公告)日：2011-10-11

申请号：US10584298

申请日：2005-01-20

申请人： Hiroyuki Ichiyama ,  Hiroshi Hidaka

发明人： Hiroyuki Ichiyama ,  Hiroshi Hidaka

IPC分类号： A23D7/00

CPC分类号： A23D7/06 ,  A23D7/003 ,  A23D9/06 ,  A23L9/12 ,  A23L9/22 ,  A23L21/15

摘要： The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.

摘要翻译： 本发明提供一种具有光降解性的光曝光食品的水包油型乳液，即使在从荧光灯等照射光时，也具有良好的味道和风味，较差劣化，例如异味和异味。 其第一个实施方案是一种水包油型乳液，用于曝光含有脂肪和脱脂乳固体的食品，其中脂肪是非乳脂肪，或非乳脂肪和乳脂，以及非乳脂肪 具有这样的构成脂肪酸组成：月桂酸和棕榈酸的总量不小于40％，油酸，亚油酸和亚麻酸的总量不超过50％，亚油酸和 亚麻酸不超过5％; 乳脂/总脂肪的比例不大于0.95。 其第二个实施方案是用于曝光食品的脱脂乳固体含水包油型乳液，其与第一实施方案的乳液相同，并且脂肪是具有上述组成脂肪酸组成的非乳脂肪 。