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公开(公告)号：JP2015042148A
公开(公告)日：2015-03-05
申请号：JP2013174460
申请日：2013-08-26
申请人： 小川香料株式会社 , Ogawa & Co Ltd
发明人： ARIMA TAKESHI , ADACHI KENJI , KASHIWABARA JIN
摘要： 【課題】飲食品及びそれに含まれる香料の香味を改善可能な桜葉抽出物とその製造方法の提供。【解決手段】桜の葉を5〜99.5(w/w)%のエタノール水溶液の存在下で、液化状態または亜臨界もしくは超臨界状態の二酸化炭素とエタノール水溶液で抽出することによって得られる抽出物を、極少量添加することで飲食品の香味を改善もしくは増強する。【選択図】なし
摘要翻译： 要解决的问题：提供食物和饮料，包含在食物和饮料中的樱桃叶提取物，并且可以改善香料的风味和风味改良剂的制备方法。解决方案：食物和饮料的味道 通过在乙醇水溶液5-99.5w / w％的存在下，通过加入最少量的提取樱桃叶中的二氧化碳在液体，亚临界或超临界状态下提取的提取物和乙醇水溶液来提高或增强， 。
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公开(公告)号：JP2014096990A
公开(公告)日：2014-05-29
申请号：JP2012248984
申请日：2012-11-13
申请人： Ogawa & Co Ltd , 小川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide a relatively easy method for manufacturing an acidity reducing material which properly reduces the acidity of fermented milk products and fruit juices without adverse effect of the own taste of the material on the flavor inherent to a subject food and drink.SOLUTION: The method for manufacturing an acidity reducing material includes: a step (a) of adding water and a polar organic solvent or a mixture thereof to a roasted coffee beans for extraction treatment at 50 to 100°C for 1 to 5 hours so as to obtain a coffee extract; a step (b) of contacting the coffee extract obtained in the step (a) with a synthetic adsorbent for adsorption treatment; and a step (c) of eluting an acidity reducing material-containing coffee component adsorbed to the synthetic adsorbent with a solvent.
摘要翻译： 要解决的问题：提供一种相对容易的制造酸降解材料的方法，其适当地降低发酵乳产品和果汁的酸度，而不会对材料的本身味道对主题食品和饮料固有的风味产生不利影响。 解决方案：酸性还原材料的制造方法包括：将步骤（a）将水和极性有机溶剂或其混合物加入焙炒的咖啡豆中，在50至100℃下进行1-5小时的萃取处理，以便 获得咖啡提取物; 使步骤（a）中获得的咖啡提取物与用于吸附处理的合成吸附剂接触的步骤（b） 以及用溶剂洗脱吸附在合成吸附剂上的含酸降低材料的咖啡成分的工序（c）。
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公开(公告)号：JP2011055797A
公开(公告)日：2011-03-24
申请号：JP2009211584
申请日：2009-09-14
发明人： TAKEMOTO SUSUMU , YABUKI HAYASHI , KOMINE TETSUYA , SUZUKI YUTO , OKABE KYOSUKE , KANEKO HIDE , ADACHI KENJI
摘要： PROBLEM TO BE SOLVED: To provide a taste-imparting agent capable of imparting flavor, body and voluminous feeling-thick feeling like those of highly concentrated fruit juice drinks to foods/drinks such as non-fruit-juice or low-fruit-juice drinks. SOLUTION: The taste-imparting agent contains citroptene as an active ingredient. By adding the agent or a flavor composition containing the same, foods/drinks, especially low-fruit-juice drinks can be imparted with thick feeling. For the taste-imparting agent, citroptene (5,7-dimethoxycoumarin) can be obtained from lemon cold-press oil. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译： 要解决的问题：提供一种能够赋予食物/饮料如非果汁或低水果的高浓缩果汁饮料的风味，身体和体积丰富的感觉 - 厚的感觉的味觉赋予剂 - 饮料。 解决方案：味觉赋予剂含有citroptene作为活性成分。 通过添加含有该成分的药剂或风味剂组合物，可以赋予食物/饮料，特别是低果汁饮料浓稠的感觉。 柠檬精（5,7-二甲氧基香豆素）可以由柠檬冷压油获得。 版权所有（C）2011，JPO＆INPIT
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4.发明专利Method for preventing generation of odd smell caused when preserving grapefruit juice-containing food and drink 审中-公开防止含葡萄糖含食物和饮料的猫小麦产生的方法
公开(公告)号：JP2005304324A
公开(公告)日：2005-11-04
申请号：JP2004122652
申请日：2004-04-19
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： KIYOHARA SUSUMU , UENO TOSHIO , ADACHI KENJI , KUMAZAWA KENJI , MASUDA HIDEKI
摘要： PROBLEM TO BE SOLVED: To provide a method for preventing generation of odd smell caused when preserving grapefruit juice-containing food and drink solving such a problem that unfavorable odd smell is generated when preserving grapefruit juice-containing food and drink and thereby commercial value originally given to the grapefruit juice-containing food and drink is reduced. SOLUTION: The method prevents generation of odd smell caused when preserving grapefruit juice-containing food and drink, and comprises including tea extract when producing the grapefruit juice-containing food and drink. The tea extract is extracted via water, a polar solvent or a mixture of the water and the polar solvent. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译： 待解决的问题：提供一种防止产生在保存含葡萄柚汁的食品和饮料时产生的奇怪气味的方法，该方法解决了在保存含葡萄柚汁的食品和饮料时产生不利的奇异气味的问题，从而商业化 最初给予含葡萄柚汁的食物和饮料的价值减少了。 解决方案：该方法防止在保存含葡萄柚汁的食品和饮料时产生奇异的气味，并且在生产含葡萄柚汁的食物和饮料时包括包含茶提取物。 茶提取物通过水，极性溶剂或水和极性溶剂的混合物萃取。 版权所有（C）2006，JPO＆NCIPI
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公开(公告)号：JP2005171116A
公开(公告)日：2005-06-30
申请号：JP2003414370
申请日：2003-12-12
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： KIYOHARA SUSUMU , UENO TOSHIO , ADACHI KENJI , SUZUKI YUTO , MASUDA HIDEKI
IPC分类号： A23L3/3472 , A23L3/3544 , A23L27/00 , A61K8/00 , A61K8/33 , A61K8/96 , A61K8/97 , A61Q11/00 , A61Q13/00 , C11B9/00 , A23L1/22 , A61K7/00 , A61K7/26 , A61K7/46
摘要： PROBLEM TO BE SOLVED: To provide a deterioration inhibitor which can more effectively inhibit the deterioration of the flavor or the fragrance of foods, drinks or cosmetics that is caused by heat, light, or the like, in particular inhibit the production of off-flavor originated from citral than the conventional technique. SOLUTION: The deterioration of the flavor/fragrance is inhibited by adding theaflavins which are red colorant components contained in a fermented tea into foods, drinks or cosmetics in an addition amount less than that of the conventional deterioration inhibitor. This deterioration inhibitor of the flavor or the fragrance exhibits in particular a significant effect of suppressing the production of p-cresol and p-methylacetophenone which are the off-flavor components originated from citral and is suitable to apply to foods, drinks or cosmetics having the flavor or the fragrance of a citrus note including citral. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译： 要解决的问题：提供一种能够更有效地抑制由热，光等引起的食品，饮料或化妆品的风味或香味的劣化的劣化抑制剂，特别是抑制 来自柠檬醛的异味比传统技术。 解决方案：通过将发酵茶中含有的红色着色剂组分的茶黄素以比常规劣化抑制剂的添加量少的添加量加入到食品，饮料或化妆品中来抑制风味/香味的劣化。 风味或香料的这种劣化抑制剂特别显示抑制作为源自柠檬醛的异味成分的对甲酚和对甲基苯乙酮的生产的显着效果，并且适用于食品，饮料或具有 香味或柑橘香味的香味，包括柠檬醛。 版权所有（C）2005，JPO＆NCIPI
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公开(公告)号：JP2003292488A
公开(公告)日：2003-10-15
申请号：JP2002099807
申请日：2002-04-02
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： ADACHI KENJI , MURANISHI SHUICHI , MASUDA HIDEKI
IPC分类号： C07D311/30 , B01D3/00 , B01D11/04
摘要： PROBLEM TO BE SOLVED: To provide a method for simply separating polymethoxyflavones. SOLUTION: The method for separating the polymethoxyflavones represented by general formula (I) (wherein, R 1 , R 2 , R 3 , R 4 and R 5 are each independently a hydrogen or a methoxy group) is carried out as follows. A volatile component is removed from a pericarp oil of a plant of the genus Citrus by distillation and the polymethoxyflavones are then extracted from the resultant residue with an aqueous solution of an alcohol. COPYRIGHT: (C)2004,JPO
摘要翻译： 要解决的问题：提供简单分离聚甲氧基黄酮的方法。 解决方案：分离由通式（I）表示的聚甲氧基黄酮（其中R 1，R 2，R SB 2，R SB 3， ，R SB 4和R SB 5各自独立地为氢或甲氧基）如下进行。 通过蒸馏从柑橘属植物的果皮油中除去挥发性成分，然后用醇的水溶液从所得残余物中提取多聚甲氧基黄酮。 版权所有（C）2004，JPO
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7.发明专利
公开(公告)号：JP2013244007A
公开(公告)日：2013-12-09
申请号：JP2012122592
申请日：2012-05-30
申请人： Ogawa & Co Ltd , 小川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide a method for economically manufacturing flavor and extract, having just-served feeling and rich aroma contributed by light aroma of a top note, by taking an advantage of a distillation method by a gas-liquid countercurrent contact apparatus capable of highly efficiently separating and recovering an aroma constituent, and not requiring a particular concentration process, and by recovering the high aroma with high titer.SOLUTION: A method for manufacturing roasted plant flavor includes (A) (1) a step of grinding a material in solvent and producing slurry after adding the solvent comprising water and the organic solvent to the roasted plant raw material, or (2) a step of adding the organic solvent and producing the slurry after adding the water to the roasted plant raw material and grinding in the water, and (B) a step of distilling by feeding the slurry obtained in the step (A) into a countercurrent flow of a gas and liquid contact device, separating into aroma ingredient content condensation liquid and the distillation residual substance, and obtaining flavor from the condensation liquid.
摘要翻译： 要解决的问题：提供一种经济地制造风味和提取物的方法，其具有由顶部香气的轻微香气所产生的刚刚感和丰富的香气，通过利用通过气液逆流接触装置的蒸馏方法的优点， 高效分离和回收芳香成分，并且不需要特定的浓缩过程，并且通过以高滴定度回收高香气。解决方案：一种制造焙烤植物风味的方法包括（A）（1）（1）研磨材料的步骤 在溶剂中加入包含水和有机溶剂的溶剂加入到焙烤植物原料中，或者（2）在将焙烧植物原料加入水中之后添加有机溶剂并制备浆料的步骤 水和（B）通过将在步骤（A）中获得的浆料供给到气体和液体接触装置的逆流中进行蒸馏的步骤，分离成 芳香成分含量冷凝液和蒸馏残留物质，并从冷凝液中获得风味。
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公开(公告)号：JP2013240309A
公开(公告)日：2013-12-05
申请号：JP2012117160
申请日：2012-05-23
申请人： Ogawa & Co Ltd , 小川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide a polyphenol preparation that does not ruin the flavor of foods themselves even if a polyphenol including catechins is added by a reasonable amount, and is blended to produce foods without annoying bitter taste and astringency conveniently and at low cost.SOLUTION: In a polyphenol preparation, a polyphenol is adsorbed to a dried fish extraction residue.
摘要翻译： 要解决的问题：即使以合适的量添加包含儿茶素的多酚，也可以方便地且低成本地混合制造食物而不产生烦人的苦味和涩味，提供不破坏食品本身风味的多酚制剂。 解决方案：在多酚制剂中，多酚被吸附到干鱼提取残渣中。
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公开(公告)号：JP2013226076A
公开(公告)日：2013-11-07
申请号：JP2012100740
申请日：2012-04-26
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： MATSUDA TOMOKO , HONMA YOSHIO , MIYAKE SHINPEI , YAMAGUCHI HIROTOSHI , ADACHI KENJI , OKABE KYOSUKE , HONDA SHINPEI
IPC分类号： A23L27/10
摘要： PROBLEM TO BE SOLVED: To provide a savory extract which has improved flavor and taste by selectively removing unpleasant tastes and odors such as bitterness and off-flavor such as that of dry grass, while maintaining excellent features contained in plant savory such as fragrant flavors and useful bioactive functions, so that it can be widely used in foods and beverages.SOLUTION: A method of manufacturing a savory extract from a savory plant includes: (1) the step 1 for recovering a condensate containing savory volatile flavor components, including carvacrol as a component, obtained by steam distilling the savory plant; (2) the step 2 for extracting the residue of the savory plant with an aqueous solvent after the flavor components have been recovered in the step 1, and recovering an extract containing rosmarinic acid as a component; (3) the step 3 for mixing the condensate recovered in the step 1 with the extract recovered in the step 2; and (4) the step 4 for adding an ethanol solution to the extract mixed in the step 3, and effecting solid-liquid separation after cooling to obtain only ethanol soluble components.
摘要翻译： 要解决的问题：提供通过选择性地除去诸如干草的苦味和异味等不愉快的味道和气味而具有改善的风味和味道的美味提取物，同时保持植物美味中包含的优异特征，例如香味和 有用的生物活性功能，使其可广泛用于食品和饮料。解决方案：从美味植物制造美味提取物的方法包括：（1）回收含有咸味挥发性香味成分的冷凝物的步骤1，包括香芹酚 通过蒸馏蒸馏得到的成分; （2）步骤2，用于在步骤1中回收风味成分之后，用水性溶剂萃取含有植物的残留物，并回收含有迷迭香酸作为成分的提取物; （3）将步骤1中回收的冷凝物与步骤2中回收的提取物混合的步骤3; 和（4）步骤4，将乙醇溶液加入步骤3中混合的提取物中，冷却后进行固液分离，仅得到乙醇可溶成分。
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10.发明专利Deterioration odor-inhibiting agent for citral or citral-containing product 有权用于含有CITRAL或CITRAL的产品的除臭剂抑制剂
公开(公告)号：JP2008280539A
公开(公告)日：2008-11-20
申请号：JP2008154884
申请日：2008-06-13
申请人： Ogawa & Co Ltd , 小川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide an agent and a method of inhibiting deterioration odor derived from citral, having high safety and giving no influence on an original flavor of products, since a structure of citral in citral-containing products is changed by a reaction such as cyclization, hydration, or isomerization in respective stages of production, distribution, storage, etc., and further, extremely vigorous deterioration odor such as of p-cresol or p-methylacetophenone is produced by oxidation reaction. SOLUTION: The agent for inhibiting deterioration odor derived from citral or citral-containing products contains a solvent extract of at least one selected from the group consisting of Angelica keiskei, avocado, fleawort, semi-fermented tea leaves, sickle senna, and Crataegus cuneata. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 要解决的问题：提供一种抑制由柠檬醛衍生的恶化气味的试剂和方法，具有高安全性并且不会对产品的原始风味产生影响，因为柠檬醛产品中柠檬醛的结构被改变为 在生产，分配，储存等的各个阶段中进行环化，水合或异构化等反应，通过氧化反应生成对甲酚或对甲基苯乙酮等非常剧烈的变质气味。 解决方案：用于抑制由柠檬醛或柠檬醛制品产生的恶化气味的试剂含有选自以下的至少一种的溶剂提取物：当归keiskei，鳄梨，fle鱼，半发酵茶叶，镰刀番泻叶和 Crataegus cuneata。 版权所有（C）2009，JPO＆INPIT
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