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1. (WO2005104865) FAT COMPOSITION
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2005/104865    International Application No.:    PCT/JP2005/006186
Publication Date: 10.11.2005 International Filing Date: 30.03.2005
A23D 9/007 (2006.01), A23K 1/16 (2006.01), A23L 1/30 (2006.01)
Applicants: KAO CORPORATION [JP/JP]; 14-10, Nihonbashikayabacho 1-chome Chuo-ku, Tokyo 1038210 (JP) (For All Designated States Except US).
KOHORI, Jun [JP/JP]; (JP) (For US Only).
SHIMIZU, Masao [JP/JP]; (JP) (For US Only).
KOIKE, Shin [JP/JP]; (JP) (For US Only).
SHIBATA, Keiji [JP/JP]; (JP) (For US Only).
YAMAGUCHI, Hiroaki [JP/JP]; (JP) (For US Only).
KASE, Minoru [JP/JP]; (JP) (For US Only).
SENDA, Yoshitaka [JP/JP]; (JP) (For US Only).
SATO, Manabu [JP/JP]; (JP) (For US Only).
MARUYAMA, Eizo [JP/JP]; (JP) (For US Only).
IMAI, Hidenari [JP/JP]; (JP) (For US Only).
NISHIDE, Tsutomu [JP/JP]; (JP) (For US Only).
ISHIZUKA, Nobuteru [JP/JP]; (JP) (For US Only)
Inventors: KOHORI, Jun; (JP).
SHIMIZU, Masao; (JP).
KOIKE, Shin; (JP).
SHIBATA, Keiji; (JP).
YAMAGUCHI, Hiroaki; (JP).
KASE, Minoru; (JP).
SENDA, Yoshitaka; (JP).
SATO, Manabu; (JP).
IMAI, Hidenari; (JP).
NISHIDE, Tsutomu; (JP).
ISHIZUKA, Nobuteru; (JP)
Agent: THE PATENT CORPORATE BODY ARUGA PATENT OFFICE; Kyodo Bldg. 3-6, Nihonbashiningyocho 1-chome Chuo-ku, Tokyo 103-0013 (JP)
Priority Data:
2004-134749 28.04.2004 JP
2004-172102 10.06.2004 JP
2004-295634 08.10.2004 JP
2004-302271 15.10.2004 JP
(JA) 油脂組成物
Abstract: front page image
(EN)It is intended to provide a diacylglycerol-rich fat composition capable of giving a cooked product which has a dullness-free and favorable appearance and sustains the inherent flavor even after heat-cooking, in particular, a cooked product which has a favorable appearance and a favorable flavor even after storing under photo irradiation and then cooking. Namely, a fat composition which comprises a combination of a diacylglycerol-rich fat (A) having a specific composition, a vegetable sterol (B) and a vegetable sterol fatty acid ester (C) at a specific content ratio.
(FR)Il est prévu une composition grasse riche en diacylglycérol capable de donner un produit cuit appétissant qui conserve sa saveur inhérente même après sa cuisson, en particulier, un produit cuit d’aspect agréable et de saveur agréable même après stockage sous photo-irradiation puis cuisson. Il est donc prévu une composition grasse comprenant une combinaison de graisse riche en diacylglycérol (A) de composition spécifique, un stérol végétal (B) et un ester d’acide gras de stérol végétal (C) dans des proportions bien précises.
(JA) 加熱調理しても、得られた調理品にくすみがなく外観が良好で、調理品本来の風味が生きており、更に露光条件で保存した後に調理しても、調理品に良好な外観、風味を付与するジアシルグリセロール含量の高い油脂組成物を提供する。  特定組成のジアシルグリセロール含量の高い油脂(A)と植物ステロール(B)と植物ステロール脂肪酸エステル(C)とを特定の含量で組合せた油脂組成物とする。
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NA, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RU, SC, SD, SE, SG, SK, SL, SM, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, YU, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)