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1.发明专利Method for inhibiting generation of deterioration smell during storage of food and drink through using coffee extract 有权食品储存过程中产生小麦产生的方法，通过咖啡提取物进行饮料
公开(公告)号：JP2006050904A
公开(公告)日：2006-02-23
申请号：JP2004232873
申请日：2004-08-10
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： BABA RYOKO , KUMAZAWA KENJI , MASUDA HIDEKI , ADACHI KENJI , KIYOHARA SUSUMU , MATSUDA TOMOKO
摘要： PROBLEM TO BE SOLVED: To provide a method for inhibiting generation of deterioration smell during storage of food and drink through using coffee extract, solving such defective facts as to generate unfavorable deterioration smell during storage of food and drink to reduce original commercial values of the food and drink. SOLUTION: The method comprises adding fractions of roasted coffee extract with water or polar solvent at a molecular weight cut-off of about 30,000 to about 300,000, or alternatively about 30,000 to about 100,000, to the food and drink as an active ingredient when producing the food and drink to inhibit generation of the deterioration smell during storage of the food and drink. The fractions are obtained through subjecting the roasted coffee extract with the water or the polar solvent to ultrafilter membrane treatment or size exclusion chromatographic treatment. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译： 要解决的问题：提供一种通过使用咖啡提取物来抑制食品和饮料储存期间的劣化气味的产生的方法，解决在食品和饮料储存期间产生不利的劣化气味的缺陷事实以降低原始商业价值 的食物和饮料。 解决方案：该方法包括以大约30,000至大约300,000，或者约30,000至约100,000的分子量切断剂将水分或极性溶剂加入到作为活性成分的食品和饮料中 当产生食物和饮料以抑制食物和饮料储存期间的变质气味的产生。 通过将焙炒的咖啡提取物与水或极性溶剂进行超滤膜处理或尺寸排阻色谱处理来获得级分。 版权所有（C）2006，JPO＆NCIPI
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公开(公告)号：JP2015057980A
公开(公告)日：2015-03-30
申请号：JP2013193857
申请日：2013-09-19
申请人： 小川香料株式会社 , Ogawa & Co Ltd
发明人： BABA RYOKO , OSAWA AKIKO , IKUTA YUJI , MURAKOSO SATOYO , KUMAZAWA KENJI
CPC分类号： A23F3/405 , A23L27/20 , A23L27/204
摘要： 【課題】茶飲料又は茶含有食品をより自然で天然感のある良質な香味に改善することができる香味改善剤、及び当該改善剤を用いた茶飲料又は茶含有食品の香味改善方法を提供することである。【解決手段】イソオイゲノールを含有することを特徴とする茶飲料又は茶含有食品の香味改善剤であり、当該香味改善剤を0.001ppb〜100ppm添加することを特徴とする茶飲料又は茶含有食品の香味改善方法である。【選択図】なし
摘要翻译： 要解决的问题：提供一种用于将茶饮料或含茶食品的风味改善为更自然和优质风味的风味改良剂，以及使用该风味改善茶饮料或含茶食品的风味的方法 改进剂。解决方案：茶饮料或含茶食品的风味改良剂含异丁香酚。 一种改善茶饮料或含茶食品的风味的方法包括加入0.001ppb至100ppm的风味改良剂。
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公开(公告)号：JP2011094044A
公开(公告)日：2011-05-12
申请号：JP2009249920
申请日：2009-10-30
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： BABA RYOKO , KUMAZAWA KENJI , NISHIMURA OSAMU
摘要： PROBLEM TO BE SOLVED: To provide a persistent scent imparting agent capable of improving persistence of a good scent in a mouth and suitable for use in oral goods such as food and drink; to provide fragrance compositions, food and drink, oral products, in particular tea beverages containing the scent imparting agent; and to provide a method for adding the persistent scent imparting agent to the food and drink. SOLUTION: The persistent scent imparting agent includes S-(4-methyl-2-pentanon-4-yl) glutathione or S-(4-methyl-2-pentanon-4-yl) cysteine. The oral products and food and drink, to which the persistent scent imparting agent is added, are also provided. The method of adding the persistent scent imparting agent to the food and drink is also provided. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译： 要解决的问题：提供一种能够改善口腔中良好香味持久性并适用于食品和饮料等口服物品的持久性香味赋予剂; 提供香料组合物，食品和饮料，口服产品，特别是含有香味赋予剂的茶饮料; 并提供将持久性香味赋予剂添加到食品和饮料中的方法。 持续性香味赋予剂包括S-（4-甲基-2-戊烷-4-基）谷胱甘肽或S-（4-甲基-2-戊烷-4-基）半胱氨酸。 还提供了添加了持久性香味赋予剂的口服产品和食品和饮料。 还提供了将持久性香味赋予剂添加到食品和饮料中的方法。 版权所有（C）2011，JPO＆INPIT
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公开(公告)号：JP2006081544A
公开(公告)日：2006-03-30
申请号：JP2005238085
申请日：2005-08-19
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： BABA RYOKO , KUMAZAWA KENJI , MASUDA HIDEKI , ADACHI KENJI , KIYOHARA SUSUMU , MATSUDA TOMOKO
摘要： PROBLEM TO BE SOLVED: To provide a method for improving an unpleasant aftertaste, a bitter taste, and a harsh taste of a high-sweetness sweetener. SOLUTION: In this method, an extract of roasted coffee beans with a solvent is added to food and drink or a pharmaceutical containing the high-sweetness sweetener, so that the unpleasant aftertaste of the high-sweetness sweetener is improved. The extract is obtained by extracting the coffee beans with water, a polar solvent, or a mixture thereof, and it is recognized that especially a fraction having a molecular weight of ≥ about 10,000 has a high taste improving effect. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译： 要解决的问题：提供一种改善高甜度甜味剂的令人不愉快的味道，苦味和粗糙味道的方法。 解决方案：在该方法中，将具有溶剂的焙炒咖啡豆的提取物加入食品和饮料中，或含有高甜度甜味剂的药物，从而提高高甜度甜味剂的令人不愉快的味道。 提取物通过用水，极性溶剂或其混合物萃取咖啡豆获得，并且认识到特别是分子量≥≥10,000的级分具有高的味道改善效果。 版权所有（C）2006，JPO＆NCIPI
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公开(公告)号：JP2006238828A
公开(公告)日：2006-09-14
申请号：JP2005061146
申请日：2005-03-04
申请人： OGAWA & CO LTD
发明人： SAITO KENJI , BABA RYOKO , MASUDA HIDEKI , ANDREA HENZ , HOFMANN THOMAS
摘要： PROBLEM TO BE SOLVED: To provide a method for inhibiting the unpleasant aftertaste, bitter taste or harsh taste of a high sweetness sweetener and improving the taste. SOLUTION: The aftertaste of the high sweetness sweetener can be improved by adding vicenin-2 to a food, drink or medicine containing a high sweetness sweetener. Also, such the undesired flavor as the characteristic aftertaste of a food, drink or medicine using a high sweetness sweetener can be improved by blending a taste-improving agent containing vicenin 2. COPYRIGHT: (C)2006,JPO&NCIPI
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6.发明专利
公开(公告)号：JP2006238829A
公开(公告)日：2006-09-14
申请号：JP2005061147
申请日：2005-03-04
申请人： OGAWA & CO LTD
发明人： SAITO KENJI , BABA RYOKO , MASUDA HIDEKI , ANDREA HENZ , HOFMANN THOMAS
摘要： PROBLEM TO BE SOLVED: To provide a raw material for imparting such the flavor, body, volume and richness as those of high juice drinks to juice-free drinks having fruit flavors or to juice drinks having low juice contents, and for improving the flavor. SOLUTION: This astringent taste-imparting agent comprises vicenin-2 which is a trace constituent contained in fruits. The astringent taste-imparting agent composition contains an effective amount of vicenin-2. A spice is characterized by containing the vicenin-2 in an amount of 10 2 to 10 5 ppm. The raw materials can be added to foods or drinks to impart fresh astringent taste. Consequently, the foods or drinks having more natural bodies, volume and richness can be provided. COPYRIGHT: (C)2006,JPO&NCIPI
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