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    Clathrate compound of stable astaxanthin with gamma-cyclodextrin, and food and drink, feed and medication including the same
    82.
    发明专利
    Clathrate compound of stable astaxanthin with gamma-cyclodextrin, and food and drink, feed and medication including the same 审中-公开
    具有氨基环糊精的稳定的阿司匹林的粘合剂化合物，以及食品和饮料，饲料和药物，包括它们

    公开(公告)号：JP2012077087A

    公开(公告)日：2012-04-19

    申请号：JP2011282512

    申请日：2011-12-23

    申请人： Fuji Chem Ind Co Ltd ,  富士化学工業株式会社

    发明人： SHINAGAWA ICHIHIRO ,  CHO KIYOAKI

    IPC分类号： C07C403/24 ,  A23K1/16 ,  A23L1/272 ,  A23L1/30 ,  A23L2/38 ,  A23L2/52 ,  A23L2/58 ,  A61K8/67 ,  A61K8/73 ,  A61Q19/00 ,  C08B37/16

    摘要： PROBLEM TO BE SOLVED: To provide a clathrate compound of stable astaxanthin and/or ester thereof with γ-cyclodextrin; and to provide a liquid formulation, food and drink, feed, medication and cosmetic including the clathrate compound.SOLUTION: There is provided a clathrate compound method of stable astaxanthin and/or ester thereof with γ-cyclodextrin characterized by blending γ-cyclorextrin to astaxanthin and/or ester thereof at a ratio of 1:50 to 1:100. A liquid formulation, food and drink, feed, medication and cosmetic including the clathrate compound are also provided.

    摘要翻译： 待解决的问题：提供稳定的虾青素和/或其酯与γ-环糊精的包合物; 并提供液体制剂，食品和饮料，饲料，药物和化妆品，包括包合物。 解决方案：提供了一种具有γ-环糊精的稳定的虾青素和/或酯的包合化合物方法，其特征在于以1:50至1:100的比例将γ-环糊精与虾青素和/或其酯混合。 还提供了液体制剂，食品和饮料，饲料，药物和化妆品，包括包合物化合物。 版权所有（C）2012，JPO＆INPIT

    New flavonoid glycoside
    84.
    发明专利
    New flavonoid glycoside 有权
    空值

    公开(公告)号：JP4688474B2

    公开(公告)日：2011-05-25

    申请号：JP2004328185

    申请日：2004-11-11

    申请人： 三栄源エフ・エフ・アイ株式会社

    发明人： 幹雄 中村 ,  博 嶋林 ,  将光 森脇 ,  亮輔 清水

    IPC分类号： C07H17/07 ,  A23K1/16 ,  A23L1/272 ,  A61K8/60 ,  A61K31/7048 ,  C09K3/00 ,  C09K15/08

    摘要： PROBLEM TO BE SOLVED: To provide a new flavonoid glycoside having excellent solubility and stability in water and a water-containing organic solvent, and also having antioxidant activities and discoloration-preventing activities. SOLUTION: The new flavonoid glycoside is a glycoside myricitrin represented by chemical formula (1) (wherein, R 1 is a hydrogen atom, a β-D-galactosyl group or a β-D-galactosyl-(1→4)-β-D-galactosyl group; R 2 is a hydrogen atom or a β-D-galactosyl group; with the proviso that when R 1 is a hydrogen atom, R 2 is a hydrogen atom or a galactosyl group, and when R 2 is a hydrogen atom, R 1 is a hydrogen atom, a galactosyl group or a β-D-galactosyl-(1→4)-β-D-galactosyl group). COPYRIGHT: (C)2006,JPO&NCIPI

    摘要翻译： 要解决的问题：提供在水和含水有机溶剂中具有优异的溶解性和稳定性的新型类黄酮糖苷，并且还具有抗氧化活性和防变色活性。 解决方案：新的类黄酮苷是由化学式（1）表示的糖苷苦草酸（其中，R SB 1是氢原子，β-D-半乳糖基或β-D- 半乳糖基 - （1→4）-β-D-半乳糖基; R SB 2是氢原子或β-D-半乳糖基;条件是当R SB> 1 是氢原子，R SB 2是氢原子或半乳糖基，当R SB 2是氢原子时，R SB> 1 是 氢原子，半乳糖基或β-D-半乳糖基 - （1→4）-β-D-半乳糖基）。 版权所有（C）2006，JPO＆NCIPI

    Powder composition excellent in storage stability
    85.
    发明专利
    Powder composition excellent in storage stability 有权
    粉末组成优良的储存稳定性

    公开(公告)号：JP2011026411A

    公开(公告)日：2011-02-10

    申请号：JP2009172375

    申请日：2009-07-23

    申请人： T Hasegawa Co Ltd ,  長谷川香料株式会社

    发明人： SAKAI TAKAHIRO ,  YOSHIDA SHOGO ,  SUZUKI TOSHITSUGU

    IPC分类号： C11B9/00 ,  A23L1/00 ,  A23L1/22 ,  A23L1/272 ,  A23L1/30 ,  A23L2/39 ,  A23L2/52 ,  C09B67/02 ,  C11B15/00

    摘要： PROBLEM TO BE SOLVED: To provide a powder composition that is excellent in sustention and stability of aroma, color tone, turbidity, and especially flavor and stably imparts flavor and appearance of high taste to beverages and other foods for a long period of time.
    SOLUTION: The powder composition includes at least one component selected from a perfume, a pigment, and a functional substance and cellobiose.
    COPYRIGHT: (C)2011,JPO&INPIT

    摘要翻译： 要解决的问题：提供一种具有优异的香气，色调，浊度，特别是香味的维持和稳定性优异的粉末组合物，并且能够长时间稳定地赋予饮料和其他食品高的味道和外观。 时间。 解决方案：粉末组合物包括至少一种选自香料，颜料和功能性物质和纤维二糖的组分。 版权所有（C）2011，JPO＆INPIT

    Method for improving flavor of astaxanthin-containing extract
    88.
    发明专利
    Method for improving flavor of astaxanthin-containing extract 审中-公开
    改善含阿斯汉敏素含量的方法

    公开(公告)号：JP2009201503A

    公开(公告)日：2009-09-10

    申请号：JP2008295537

    申请日：2008-11-19

    申请人： Yamaha Motor Co Ltd ,  ヤマハ発動機株式会社

    发明人： SUZUKI RIE ,  SUGIYAMA HIROYUKI ,  SAIKI ASAKO

    IPC分类号： A23L1/272 ,  A23L1/30 ,  A61K31/122 ,  A61P17/18 ,  A61P39/06

    CPC分类号： A61K31/122 ,  A23L33/10 ,  A23L33/105 ,  A61K36/05

    摘要： PROBLEM TO BE SOLVED: To provide a method for improving the flavor of an astaxanthin-containing extract and a flavor-improved astaxanthin-containing extract. SOLUTION: The method for improving the flavor of an astaxanthin-containing extract includes the steps of: adding and mixing 0.5 to 1000 parts by mass of ethanol to 1 part by mass of the astaxanthin-containing extract so as to obtain an ethanol mixture; collecting a solid precipitated from the ethanol mixture obtained; and drying the solid collected. In particular, the astaxanthin-containing extract, i.e., the starting material, is an extract from a green alga. COPYRIGHT: (C)2009,JPO&INPIT

    摘要翻译： 要解决的问题：提供一种用于改善含虾青素的提取物和风味改善的含虾青素的提取物的风味的方法。 解决方案：用于改善含虾青素提取物的风味的方法包括以下步骤：将0.5至1000质量份的乙醇加入并混合到1质量份含虾青素的提取物中以获得乙醇 混合物; 从所获得的乙醇混合物中收集沉淀的固体; 并干燥收集的固体。 特别地，含有虾青素的提取物，即原料，是来自绿藻的提取物。 版权所有（C）2009，JPO＆INPIT

    Method for preparing food quality improver, method for producing paste product, food color fading inhibitor, method for producing fading-inhibited food, hot taste development retarder, and method for producing hot taste development-retarded food
    90.
    发明专利
    Method for preparing food quality improver, method for producing paste product, food color fading inhibitor, method for producing fading-inhibited food, hot taste development retarder, and method for producing hot taste development-retarded food 有权
    用于制备食品质量改进的方法，用于生产糊剂的方法，食品色素减少抑制剂，用于生产食品抑制食品的方法，热变质发酵剂，以及用于生产热饮料开发食品的方法

    公开(公告)号：JP2009106271A

    公开(公告)日：2009-05-21

    申请号：JP2008259097

    申请日：2008-10-03

    申请人： Aoba Kasei Kk ,  青葉化成株式会社

    发明人： MATSUMOTO SHUNSUKE ,  OKIMOTO SUSUMU ,  YOKOYAMA MICHITAKA ,  YOSHIDA AKITERU ,  CHIBA KATSUNORI

    IPC分类号： A23L1/03 ,  A23L1/00 ,  A23L1/272 ,  A23L1/317 ,  A23L1/325 ,  A23L1/48

    摘要： PROBLEM TO BE SOLVED: To provide an easy method for preparing a food quality improver excellent in heat-resistance and improving texture of food up to the inside thereof by controlled separation of oil and fat without increased procedures for treatment, and to provide a method for producing a paste product using the food quality improver, further to provide a food color fading inhibitor and a method for producing a fading inhibited food with which fading of a colored foodstuff is controlled, a hot taste development retarder that makes slow development of hot taste, and a method for producing a hot taste development-retarded food. SOLUTION: The method for preparing a food quality improver includes mixing a 0.001-0.015 mass% aqueous solution of transglutaminase and the gelatin solution based on the total amount of a mixture of gelatin, transglutaminase, and water, then filling the mixture in a prescribed container within 15 min. The amount of the mixed gelatin solution is 1-7.5 mass% based on the total amount. The temperature of the solution during preparation is 25-70°C. COPYRIGHT: (C)2009,JPO&INPIT

    摘要翻译： 待解决的问题：提供一种容易的方法，用于通过受控的油脂分离来制备耐热性优异的食物质量改进剂，并且改善食物的质地，而无需增加处理的程序，并提供 使用食品质量改进剂生产糊剂的方法，进一步提供食品褪色抑制剂和控制有色食品褪色的褪色抑制食品的制备方法，使味觉发展缓慢剂发展缓慢 热味，以及生产热味发育迟缓食品的方法。 解决方案：制备食品质量改进剂的方法包括以明胶，转谷氨酰胺酶和水的混合物的总量混合0.001-0.015质量％的转谷氨酰胺酶水溶液和明胶溶液，然后将混合物 15分钟内订明的容器。 混合明胶溶液的量为总量的1-7.5质量％。 制备过程中溶液的温度为25-70℃。 版权所有（C）2009，JPO＆INPIT