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11.发明公开
公开(公告)号：EP1964568A4
公开(公告)日：2012-10-17
申请号：EP06797177
申请日：2006-08-31
发明人： TOKUDA MASAAKI , KIMURA SHOJI , IZUMORI KEN
IPC分类号： A61K31/7004 , A23K1/16 , A23L1/30 , A61P9/12 , C07H3/02
CPC分类号： A23K20/163 , A23L33/10 , A61K31/7004
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公开(公告)号：EP1806366A4
公开(公告)日：2011-08-10
申请号：EP05800367
申请日：2005-10-31
发明人： OHKUMA KAZUHIRO , MATSUDA ISAO , ICHIHARA TAKASHI , YAMADA KOJI
IPC分类号： C08B37/00 , A23L1/09 , A61K31/718 , A61P1/14 , A61P3/06 , A61P3/10 , C07H3/02 , C07H3/04 , C12P19/14
CPC分类号： C12P19/14 , A23L29/35 , A23V2002/00 , C07H3/02 , C07H3/04 , C08B30/18 , C08L3/02 , A23V2250/5114 , A23V2200/32 , A23V2200/328
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13.发明公开METHOD FOR REINFORCING SALTY TASTE OF FOOD, FOOD AND SALTY TASTE-REINFORCING AGENT OBTAINED USING SAME METHOD 有权方法加强食品使用这种程序的咸味增强咸味集生产资料
公开(公告)号：EP2984940A4
公开(公告)日：2016-10-26
申请号：EP14782867
申请日：2014-03-27
发明人： HATTORI AYAKO , UCHIYAMA TOMOKO , OKAZAKI TOMOKAZU
CPC分类号： A23L1/22075 , A23L2/56 , A23L23/00 , A23L27/00 , A23L27/33 , A23L27/60 , A23L27/84 , A23L27/88 , A23V2002/00
摘要： Disclosed herein are a method for improving the saltiness of a food or drink, and the saltiness of a food or drink containing a salt and a grain. The saltiness enhancing method enhances the saltiness of salt-containing food or drink by adding a rare sugar to a raw material of the food or drink. The saltiness enhancing method is a method for reducing the salt content in a food or drink containing a salt, or a method for masking a grain odor due to a grain in a raw material of the food or drink that contains the grain as a part thereof and contains a salt. The rare sugar contains at least D-psicose.
摘要翻译： 本发明公开了在用于改善食品或饮料的咸味的方法，以及食品或饮料含有盐和晶的咸味。 咸味增强方法通过将稀有糖的食品或饮料的原料增强的含盐的食品或饮料的咸味。 咸味增强方法是用于降低盐含量的食品或饮料含有盐，或用于掩蔽谷物气味由于在食品或饮料的原料的颗粒确实的方法的方法中包含的晶作为其一部分 和含有盐。 稀有糖至少含有D-阿洛酮糖。
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公开(公告)号：EP2944691A4
公开(公告)日：2016-08-24
申请号：EP13870446
申请日：2013-12-26
CPC分类号： C12P19/24 , C12N9/90 , C12N11/00 , C12P19/02 , C12Y503/01
摘要： There are provided a highly safe epimerase usable in food industry, and a method for producing a ketose. The epimerase is a ketose 3-epimerase obtainable from a microorganism of the genus Arthrobacter , and having the amino acid sequence represented by SEQ ID NO: 1 of the Sequence Listing, and (1) substrate specificity whereby a D- or L-ketose is epimerized at position 3 to produce a corresponding D- or L-ketose, and (2) the highest substrate specificity for D-fructose and D-psicose among D- and L-ketoses. The ketose 3-epimerase is also represented by SEQ ID NO: 3 or SEQ ID NO: 4 of the Sequence Listing, and epimerizes a D- or L-ketose at position 3 to produce a corresponding D- or L-ketose.
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15.发明公开METHOD FOR IMPROVING SALTY TASTE OF FOOD AND BEVERAGE AND AGENT FOR IMPROVING SALTY TASTE OF FOOD AND BEVERAGE 有权方法，提高食品和饮料改进食品和饮料咸味机构的咸味
公开(公告)号：EP2601846A4
公开(公告)日：2014-01-29
申请号：EP11814341
申请日：2011-04-11
发明人： OKAZAKI TOMOKAZU , GOURO MASAKI , HIROSAWA SHUJIRO
IPC分类号： A23L1/22 , A21D2/02 , A21D2/18 , A23C19/082 , A23L1/20 , A23L1/226 , A23L1/237 , A23L1/238 , A23L1/24 , A23L1/308 , A23L1/39 , A23L2/56
CPC分类号： A23L2/56 , A21D2/02 , A21D2/186 , A23C19/082 , A23L11/07 , A23L23/00 , A23L27/40 , A23L27/45 , A23L27/50 , A23L27/60 , A23L27/84 , A23L27/88 , A23L33/21 , A23V2002/00 , A23V2200/326
摘要： By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage can be enhanced and a harsh taste of potassium salt can be masked or improved.
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公开(公告)号：EP2098227A4
公开(公告)日：2012-03-07
申请号：EP07739887
申请日：2007-03-27
发明人： IIDA TETSUO , ICHIHARA TAKASHI , IZUMORI KEN , TOKUDA MASAAKI , OGAWA TAKAAKI
IPC分类号： A61K31/047 , A61K8/60 , A61K31/7004 , A61P1/02 , A61Q11/00 , C07H3/02
CPC分类号： A61K8/60 , A61K31/047 , A61K31/7004 , A61Q11/00 , C07H3/02
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17.发明公开AGENT OR METHOD FOR TREATMENT AND/OR PREVENTION OF ACCELERATED ENERGY EXPENDITURE AND/OR DIMINISHED ENERGY EXPENDITURE FUNCTIONALITY 审中-公开代理或程序用于治疗和/或加速能源消费预防和/或降低了能耗
公开(公告)号：EP2992887A4
公开(公告)日：2016-11-30
申请号：EP14788605
申请日：2014-04-15
IPC分类号： A61K31/7004 , A23K20/163 , A23L29/30 , A23L33/10 , A61K8/60 , A61K31/121 , A61K31/7008 , A61K31/7012 , A61P3/02 , A61Q19/00
CPC分类号： A61K31/121 , A23K20/163 , A23L29/30 , A23L33/10 , A23V2002/00 , A61K8/60 , A61K31/7004 , A61K31/7008 , A61K31/7012 , A61K2800/10 , A61K2800/92 , A61Q19/00
摘要： Disclosed herein is a solution that makes use of a food product that is effective for the detrimental decline of energy metabolism in humans and other mammals in need of treatment and/or prevention of accelerated energy expenditure and/or diminished energy expenditure functionality. The method disclosed herein continuously administers a functional food product rare sugar containing at least D-psicose to effectively improve energy expenditure.
摘要翻译： 公开的是一个解决方案确实利用了食物productsthat的有效能量代谢的人和需要治疗和/或预防加速能量消耗和/或降低能量消耗的功能的其他哺乳动物有害下降。 游离缺失连续的方法中盘管理一个功能性食物产品稀有糖至少D-阿洛酮糖含有效提高能量消耗。
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公开(公告)号：EP2918677A4
公开(公告)日：2016-06-08
申请号：EP13852198
申请日：2013-10-30
CPC分类号： C12P19/24 , C12N9/90 , C12N11/00 , C12N2510/00 , C12P19/02
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公开(公告)号：EP2772537A4
公开(公告)日：2015-08-05
申请号：EP12843544
申请日：2012-10-26
发明人： ASADA YASUHIKO , IZUMORI KEN
CPC分类号： C12N9/0006 , C12P19/02 , C12R1/80
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公开(公告)号：EP2730652A4
公开(公告)日：2015-07-29
申请号：EP12807548
申请日：2012-07-05
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