JP2002503268A - 油体の使用法 - Google Patents
油体の使用法Info
- Publication number
- JP2002503268A JP2002503268A JP50004399A JP50004399A JP2002503268A JP 2002503268 A JP2002503268 A JP 2002503268A JP 50004399 A JP50004399 A JP 50004399A JP 50004399 A JP50004399 A JP 50004399A JP 2002503268 A JP2002503268 A JP 2002503268A
- Authority
- JP
- Japan
- Prior art keywords
- emulsion
- preparation
- oil body
- oil
- washed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
Description
Claims (1)
- 【特許請求の範囲】 1.エマルジョン配合物の調製方法であって、 (1)細胞から油体を得る工程と、 (2)油体を洗浄し、洗浄済み油体調製物を得る工程と、 (3)洗浄済み油体調製物をエマルジョンに配合する工程と、 を有することを特徴とする調製方法。 2.前記細胞が、植物細胞であることを特徴とする請求項1に記載の調製方法。 3.前記植物細胞が、胞子、花粉、種子、または栄養繁殖器官より得られること を特徴とする請求項2に記載の調製方法。 4.前記油体が、植物種子より得られることを特徴とする請求項2に記載の調製 方法。 5.エマルジョン配合物の調製方法であって、 (1)(a)植物種子を粉砕する工程と、 (b)粉砕した種子から固形物を取り除く工程と、 (c)水相から油体相を分離する工程と、 を含有する方法によって植物種子から油体を得る工程と、 (2)油体相を洗浄し、洗浄済み油体調製物を回収する工程と、 (3)洗浄済み油体調製物をエマルジョンに配合する工程と、 を有することを特徴とする調製方法。 6.液相が、粉砕する工程の前、または後に添加されることを特徴とする請求項 5に記載の調製方法。 7.前記配合する工程は、エマルジョンが形成されるまで洗浄済み油体を混合す る工程を有することを特徴とする請求項1〜6のいずれか1項に記載の調製方法 。 8.液相が洗浄済み油体に添加され、かつ液相および洗浄済み油体は、エマルジ ョンが形成されるまで混合されることを特徴とする請求項7に記載の調製方法。 9.前記液相が水であることを特徴とする請求項6または8に記載の調製方法。 10.前記液相は、約1%から約99%v/vに変化する量で、エマルジョン中 に存在することを特徴とする請求項9に記載の調製方法。 11.前記植物は、脂肪種子植物であることを特徴とする請求項4または5に記 載の調製方法。 12.前記植物は、ナタネ(BrassIca spp.)、大豆(Glycine max)、ヒマワリ (Helianthus annuus)、オイルヤシ(Elaeis guineeis)、綿の種子(Gossypium spp.)、アメリカホドイモ(Arachis hypogaea)、ココナッツ(Cocus nucifera)、 ヒマ(Ricinus communis)、ベニバナ(Carthamus tinctorius)、カラシ(Brassic a spp.およびSinapis alba)、コリアンダー(Coriandrum sativum)、カボチャ(C ucurbita maxima)、亜麻の種子/亜麻(Linum usitatissimum)、ブラジルナッツノ キ(Bertholletia excelsa)、ホホバ(Simmondsia chinensis)およびトウモロコシ (Zea mays)よりなる植物の群から選択されることを特徴とする請求項4または5 に記載の調製方法。 13.前記固形物が、前記粉砕された種子の遠心法または濾過法によって取り除 かれることを特徴とする請求項5に記載の調製方法。 14.前記油体相が、重力に基づく方法または寸法排除に基づく方法によって前 記水相から分離されることを特徴とする請求項5に記載の調製方法。 15.洗浄済み油体調製物が、非油体の種子タンパク質、反栄養的化合物、デン プン、これらをグリコシル化または破壊した生成物、および繊維が本質的に含ま れていないことを特徴とする請求項5に記載の調製方法。 16.前記種子タンパク質が、グリコシル化されていることを特徴とする請求項 15に記載の調製方法。 17.前記配合する工程が、防腐剤を添加する工程を有することを特徴とする請 求項1から16のいずれか1項に記載の調製方法。 18.前記エマルジョンは、食品、飼料、パーソナルケア製品、医薬品、または 工業製品であることを特徴とする請求項1から16のいずれか1項に記載の調製 方法。 19.種子は、粉砕される前に15分から約2日間にわたって液相に浸漬されるこ とを特徴とする請求項5に記載の調製方法。 20.洗浄済み油体調製物を含有することを特徴とするエマルジョン。 21.さらに、液相を含有することを特徴とする請求項20に記載のエマルジョ ン。 22.前記液相が水であることを特徴とする請求項21に記載のエマルジョン。 23.さらに、防腐剤を含有することを特徴とする請求項20に記載のエマルジ ョン。 24.油体が植物から得られることを特徴とする請求項20に記載のエマルジョ ン。 25.前記油体が、ナタネ(Brassica spp.)、大豆(Glycine max)、ヒマワリ (Helianthus annuus)、オイルヤシ(Elaeis guineeis)、綿の種子(Gossypium spp.)、アメリカホドイモ(Arachis hypogaea)、ココナッツ(Cocus nucifera)、 ヒマ(Ricinus communis)、ベニバナ(Carthamus tinctorius)、カラシ(Brassica spp.およびSinapis alba)、コリアンダー(Coriandrum sativum)、カボチャ(Cuc urbita maxima)、亜麻の種子/亜麻(Linum usitatissimum)、ブラジルナッツノキ (Bertholletia excelsa)、ホホバ(Simmondsia chinensis)およびトウモロコシ(Z ea mays)からなる群より選択される植物から得られることを特徴とする請求項2 4に記載のエマルジョン。 26.前記エマルジョンが、食品、飼料、パーソナルケア製品、医薬品、または 工業製品であることを特徴とする請求項20から25のいずれか1項に記載のエ マルジョン。 27.前記食品または飼料が、非日常的代用品、非日常的チーズ、非日常的ヨー グルト、マーガリン、マヨネーズ、ビネグレット、アイシング、アイスクリーム 、サラダドレッシング、合成マスタード、キャンディー、チューインガム、プデ ィング、ベーキングプロダクト、調味料、ジュース、ベビー用配合物、香料担体 、質感剤、ペットフード、および家畜飼料よりなる群から選択されることを特徴 とする請求項26に記載のエマルジョン。 28.前記食品または飼料が、マヨネーズ、コレステロールの含まれないマヨネ ーズ、ベシャメルソース、ビネグレット、マスタード、または魚の餌であること を特徴とする請求項26に記載のエマルジョン。 29.前記パーソナルケア製品が、石鹸、化粧品、スキンクリーム、化粧クリー ム、歯磨き粉、口紅、香水、メイクアップ、ファンデーション、ほお紅、マスカ ラ、アイシャドウ、日焼け止めローション、整髪剤よりなる群から選択されるこ とを特徴とする請求項26に記載のエマルジョン。 30.前記医薬品が、治療薬、診断薬、および分娩薬よりなる群から選択される ことを特徴とする請求項26に記載のエマルジョン。 31.前記治療薬が、成長ホルモンを含むことを特徴とする請求項30に記載の エマルジョン。 32.前記工業製品が、ペイント、コーティング、潤滑剤、フィルム、ゲル、ボ ーリング用流体、紙糊付け剤、ラテックス、建築または道路建設材料、インク、 染料、ワックス、光沢剤、および農薬配合物よりなる群から選択されることを特 徴とする請求項26に記載のエマルジョン。 33.パーソナルケア製品、食品、飼料、工業製品、または医薬品を製造するた めの請求項1から19のいずれか1項に記載の方法で調製されたことを特徴とす るエマルジョンの用途。 34.前記食品または飼料が、非日常的代用品、非日常的チーズ、非日常的ヨー グルト、マーガリン、マヨネーズ、ビネグレット、アイシング、アイスクリーム 、サラダドレッシング、合成マスタード、キャンディー、チューインガム、プデ ィング、ベーキングプロダクト、調味料、ジュース、ベビー用配合物、香料担体 、質感剤、ペットフード、および家畜飼料を含有することを特徴とする請求項3 3に記載のエマルジョンの用途。 35.前記食品または飼料が、マヨネーズ、コレステロールを含まないマヨネー ズ、ベシャメルソース、ビグレネット、マスタード、または魚の餌を含有するこ とを特徴とする請求項26に記載のエマルジョンの用途。 36.前記パーソナルケア製品が、石鹸、化粧品、スキンクリーム、化粧クリー ム、歯磨き粉、口紅、香水、メイクアップ、ファンデーション、ほお紅、マスカ ラ、アイシャドウ、日焼け止めローション、または整髪剤を含有することを特徴 とする請求項33に記載のエマルジョンの用途。 37.前記工業製品が、ペイント、コーティング、潤滑剤、フィルム、ゲル、ボ ーリング用流体、紙糊付け剤、ラテックス、建築または道路建設材料、インク、 染料、ワックス、光沢剤、および農薬配合物を含有することを特徴とする請求項 33に記載のエマルジョンの用途。 38.前記医薬品が、治療薬、診断薬、または分娩薬であることを特徴とする請 求項33に記載のエマルジョンの用途。 39.コーティング、フィルム、またはエーアゾルとしての請求項1から19に 記載の方法で調製されたことを特徴とするエマルジョンの用途。 40.請求項20から25のいずれか1項に記載のエマルジョンを用いて被覆さ れた魚の餌調製物。 41.前記エマルジョンがさらに治療用ペプチドを含むことを特徴とする請求項 40に記載の魚の餌調製物。 42.前記治療用ペプチドがホルモンであることを特徴とする請求項41に記載 の魚の餌調製物。
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US60/075,864 | 1998-02-25 | ||
PCT/CA1998/000523 WO1998053698A1 (en) | 1997-05-27 | 1998-05-27 | Uses of oil bodies |
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JP2007507432A (ja) * | 2003-10-02 | 2007-03-29 | セムバイオシス ジェネティクス インコーポレイテッド | 活性成分を含む油体を調製するための方法 |
JP2009519357A (ja) * | 2005-12-13 | 2009-05-14 | 蘭欽 楊 | 水浸出法による植物油脂、植物粗蛋白及び植物繊維の調製方法 |
JP2009529094A (ja) * | 2006-03-03 | 2009-08-13 | スペシャルティ プロテイン プロデューサーズ インコーポレイテッド | 非大豆植物原料からの脂肪の分離方法および該方法によって製造した組成物 |
JP2011516548A (ja) * | 2008-04-11 | 2011-05-26 | セムバイオシス ジェネティクス インコーポレイテッド | オレオソームからの活性薬剤の制御放出 |
JP2011522779A (ja) * | 2008-04-11 | 2011-08-04 | セムバイオシス ジェネティクス インコーポレイテッド | 安定化されたオレオソーム調製物およびその製造方法 |
JP2011201987A (ja) * | 2010-03-25 | 2011-10-13 | National Agriculture & Food Research Organization | リン脂質及び/又はリゾリン脂質の抽出方法 |
WO2012101931A1 (ja) * | 2011-01-24 | 2012-08-02 | 富士フイルム株式会社 | 経口用組成物 |
JP2012167081A (ja) * | 2011-01-24 | 2012-09-06 | Fujifilm Corp | 経口用組成物 |
JP2016514469A (ja) * | 2013-03-28 | 2016-05-23 | ネステク ソシエテ アノニム | 油の代替物としてオレオソームを含む液体クリーマー組成物及びこれを作製する方法 |
JP2019532115A (ja) * | 2016-07-05 | 2019-11-07 | ティミロン テクノロジー アクイジッションズ リミテッド ライアビリティ カンパニー | 安定な液体金属酸化物/水酸化物配合物を作成するための組成物および方法 |
JP7156956B2 (ja) | 2016-07-05 | 2022-10-19 | ティミロン コーポレーション | 安定な液体金属酸化物/水酸化物配合物を作成するための組成物および方法 |
Also Published As
Publication number | Publication date |
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DK0986309T3 (da) | 2008-06-09 |
BR9809691A (pt) | 2000-10-03 |
CY1107375T1 (el) | 2012-12-19 |
WO1998053698A1 (en) | 1998-12-03 |
TW505508B (en) | 2002-10-11 |
IL132908A (en) | 2002-07-25 |
JP3869861B2 (ja) | 2007-01-17 |
AU737896B2 (en) | 2001-09-06 |
CA2291274C (en) | 2006-05-16 |
CN1258198A (zh) | 2000-06-28 |
PT986309E (pt) | 2008-04-03 |
US6210742B1 (en) | 2001-04-03 |
CN1084595C (zh) | 2002-05-15 |
NO995802L (no) | 2000-01-26 |
CA2291274A1 (en) | 1998-12-03 |
NO995802D0 (no) | 1999-11-26 |
HK1027487A1 (en) | 2001-01-19 |
NZ501404A (en) | 2001-09-28 |
IL132908A0 (en) | 2001-03-19 |
EP0986309B1 (en) | 2008-02-20 |
EP0986309A1 (en) | 2000-03-22 |
ES2301197T3 (es) | 2008-06-16 |
KR20040101211A (ko) | 2004-12-02 |
AU7517898A (en) | 1998-12-30 |
NO316731B1 (no) | 2004-04-19 |
ATE386439T1 (de) | 2008-03-15 |
KR20010013047A (ko) | 2001-02-26 |
US6146645A (en) | 2000-11-14 |
DE69839148T2 (de) | 2009-02-12 |
DE69839148D1 (de) | 2008-04-03 |
AR012877A1 (es) | 2000-11-22 |
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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LAPS | Cancellation because of no payment of annual fees |