公开(公告)号：US20250017249A1

公开(公告)日：2025-01-16

申请号：US18714688

申请日：2022-12-13

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Kanji AOYAGI ,  Yoshinori SEKIGUCHI ,  Daisuke ISAKA ,  Noriko MURAYAMA

IPC: A23L27/00 ,  A23L2/56 ,  A23L27/20

Abstract: The present disclosure provides a taste improving agent for food and/or beverage that can improve the taste of saltiness and/or umami.

公开(公告)号：US20160135475A1

公开(公告)日：2016-05-19

申请号：US14934709

申请日：2015-11-06

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Yoshihiro MURANO ,  Reiko EJIRI ,  Takahide WATANABE ,  Kanji AOYAGI

IPC: A23D9/013

CPC classification number: A23D9/013

Abstract: Provided is an oil and/or fat composition for cooking comprising: an oil and/or fat; and 0.02 to 0.09% by mass of polyglycerin fatty acid esters, wherein the oil and/or fat in the oil and/or fat composition for cooking consists of one of or a combination of two or more of animal or vegetable oil and/or fats, hydrogenated oils and/or fats thereof, oil and/or fat fractions thereof, and transesterified oils and/or fats thereof, 80% by mass or more of glycerides of the oil and/or fat are triglycerides, the polyglycerin fatty acid esters have an HLB value of 3.5 or lower, and 5 to 50% by mass of constituent fatty acids of the polyglycerin fatty acid esters are an unsaturated fatty acid(s) having 8 to 22 carbon atoms. The composition is capable of efficiently reducing the oil content remaining in a cooked material. Defined methods producing and reducing are also provided.

Abstract translation: 本发明提供一种用于烹饪的油和/或脂肪组合物，包括：油和/或脂肪; 和0.02〜0.09质量％的聚甘油脂肪酸酯，其中用于烹调的油和/或脂肪组合物中的油和/或脂肪由动植物油和/或脂肪中的一种或两种以上的组合组成 ，氢化油和/或其脂肪，其油和/或脂肪馏分和酯交换油和/或脂肪，油和/或脂肪的80质量％以上的甘油三酯是甘油三酯，所述聚甘油脂肪酸酯具有 HLB值为3.5以下，以及5〜50质量％的聚甘油脂肪酸酯的构成脂肪酸为碳原子数为8〜22的不饱和脂肪酸。 该组合物能够有效地降低烹饪材料中剩余的油含量。 还提供了定义的生产和还原方法。

公开(公告)号：US20240190832A1

公开(公告)日：2024-06-13

申请号：US18550327

申请日：2022-04-14

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Kanji AOYAGI ,  Yoshinori SEKIGUCHI

IPC: C07D307/33 ,  A23L27/20 ,  C07D309/30

CPC classification number: C07D307/33 ,  A23L27/2026 ,  A23L27/2052 ,  A23L27/206 ,  C07D309/30

Abstract: Described is a flavor-imparting agent, based on oils and/or fats, with an improved flavor, particularly a sweet scent and/or milky scent presented by lactones having 6 to 14 carbon atoms. The flavor-imparting agent with a sweet scent and/or milky scent is obtained by producing a specified quantity of lactones having 6 to 14 carbon atoms through oxidizing and heating glycerides, having specific constituent fatty acids, at 140° C. or above.

公开(公告)号：US20160120200A1

公开(公告)日：2016-05-05

申请号：US14926226

申请日：2015-10-29

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Yoshihiro MURANO ,  Reiko EJIRI ,  Takahide WATANABE ,  Kanji AOYAGI

IPC: A23D9/007 ,  A23D9/02

CPC classification number: A23D9/007 ,  A23D9/00 ,  A23D9/013

Abstract: Disclosed is a fat and/or oil composition for heat cooking including 1 to 5 ppm by mass of silicone oil having a kinetic viscosity of 800 to 5,000 mm2/s at a temperature of 25° C., and 0.03 to 0.09% by mass of a succinic acid monoglyceride or 0.05 to 0.11% by mass a citric acid monoglyceride in a fat and/or oil; and a method for manufacturing the fat and/or oil composition for heat cooking.

Abstract translation: 公开了一种用于热烹饪的脂肪和/或油组合物，其包含1至5质量ppm的在25℃的温度下的动力粘度为800至5,000mm 2 / s的硅油和0.03至0.09质量％的 琥珀酸单甘油酯或0.05〜0.11质量％的脂肪和/或油中的柠檬酸单甘油酯; 以及用于制造用于热烹饪的脂肪和/或油组合物的方法。

公开(公告)号：US20250017248A1

公开(公告)日：2025-01-16

申请号：US18714690

申请日：2022-12-13

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Kanji AOYAGI ,  Yoshinori SEKIGUCHI ,  Daisuke ISAKA ,  Tomoya ITO ,  Yoriko ENDO

IPC: A23L27/00 ,  A23D7/00 ,  A23L27/20

Abstract: The present disclosure provides a method for improving the milk flavor of food and/or beverage having a milk flavor, and to improve the milk flavor of food and/or beverage having a milk flavor.

公开(公告)号：US20220079182A1

公开(公告)日：2022-03-17

申请号：US17424592

申请日：2020-01-28

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Takashi TOYOSHIMA ,  Kanji AOYAGI ,  Shogo TSUJINO

IPC: A23D9/04 ,  A23D9/007

Abstract: The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition.

公开(公告)号：US20250024850A1

公开(公告)日：2025-01-23

申请号：US18905782

申请日：2024-10-03

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Takashi TOYOSHIMA ,  Kanji AOYAGI ,  Shogo TSUJINO

IPC: A23D9/04 ,  A23D9/007

Abstract: The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, 10 and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition.

公开(公告)号：US20180084799A1

公开(公告)日：2018-03-29

申请号：US15716780

申请日：2017-09-27

Applicant: The Nisshin OilliO Group, Ltd.

Inventor： Yoshihiro MURANO ,  Reiko EJIRI ,  Takahide WATANABE ,  Kanji AOYAGI

IPC: A23D9/013

CPC classification number: A23D9/013 ,  A23D9/007 ,  C07F1/00 ,  C11B1/10 ,  C11B3/00

Abstract: A fat and/or oil composition for heat cooking and a method of preparing the same are provided. The fat and/or oil composition includes: a fat and/or oil; a fatty acid monoglyceride; and an alkali metal, wherein a content of the fatty acid monoglyceride is from 0.01 to 1.0 mass %, and a content of the alkali metal is from 0.1 to 5.0 mass ppm. Also provided is a method of preventing deterioration of a fat and/or oil for heat cooking that is caused by heating, the method including: adding, to the fat and/or oil for heat cooking, a fatty acid monoglyceride and an ingredient containing an alkali metal to yield a content of the fatty acid monoglyceride of from 0.01 to 1.0 mass % and a content of the alkali metal of from 0.1 to 5.0 mass ppm in the fat and/or oil.

公开(公告)号：US20150173388A1

公开(公告)日：2015-06-25

申请号：US14572078

申请日：2014-12-16

Applicant: The Nisshin Oillio Group, Ltd.

Inventor： Yoshihiro MURANO ,  Kanji AOYAGI ,  Reiko EJIRI ,  Chee Keat YONG

IPC: A23D9/013

CPC classification number: A23D9/013

Abstract: Provided is a fat and/or oil composition for heat cooking containing: a fat and/or oil; and 0.02 to 0.08% by mass of an emulsifying agent. The emulsifying agent is at least one selected from the group consisting of a glyceryl monooleate succinate, a glyceryl monooleate citrate, a polyoxyethylene sorbitan monooleate, a sucrose erucic acid ester, and a fatty acid monoglyceride in which a constituent fatty acid contains 47% by mass or more of a polyunsaturated fatty acid. A method of preparing such a fat and/or oil composition for heat cooking includes the steps of: refining a fat and/or oil; and adding 0.02 to 0.08% by mass of an emulsifying agent into the refined fat and/or oil.

Abstract translation: 本发明提供一种用于热烹饪的脂肪和/或油组合物，其包含：脂肪和/或油; 和0.02〜0.08质量％的乳化剂。 乳化剂是选自由单油酸甘油酯，单油酸甘油酯，柠檬酸甘油酯，聚氧乙烯脱水山梨糖醇单油酸酯，蔗糖芥酸酯和脂肪酸单甘油酯组成的组中的至少一种，其中构成脂肪酸含有47质量％ 或更多的多不饱和脂肪酸。 制备这种用于热烹饪的脂肪和/或油组合物的方法包括以下步骤：精炼脂肪和/或油; 并将0.02〜0.08质量％的乳化剂添加到精制脂肪和/或油中。