公开(公告)号：JP2012115205A

公开(公告)日：2012-06-21

申请号：JP2010267597

申请日：2010-11-30

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： TAKABAYASHI TEI ,  SHIMAZUTSU HIROSHI ,  SHIGA KAZUKO ,  AKASAKA TADASHI

IPC分类号： A23L27/00

摘要： PROBLEM TO BE SOLVED: To provide powder flavoring that maintains and develops a strong flavor even if chewed in the mouth for a long time and a method for producing the same.SOLUTION: The powder flavoring 10 is obtained by a fluidized bed layering granulating method. A liquid raw material is a mixed liquid raw material comprising spice, a cyclodextrin and an excipient and the powder flavoring has an average particle diameter of 50-1,000 μm. The method for producing the powder flavoring is a method for continuously and directly producing powder flavoring from the liquid raw material using a spray-dry fluidized bed layering granulating method for producing spherical granules by a fluidized bed layering granulating method. The mixed liquid raw material is sprayed into a bed of flavoring nucleus particles 11 fluidized by heated air, the temperature of fluidized bed is held at 80-140°C and the powder flavoring having an average particle diameter of 50-1,000 μm is produced.

摘要翻译： 要解决的问题：提供即使在口中咀嚼长时间而保持和发展强烈风味的粉末调味剂及其制备方法。 解决方案：通过流化床分层造粒方法获得粉末调味料10。 液体原料是包含香料，环糊精和赋形剂的混合液体原料，粉末调味料的平均粒径为50-1,000μm。 粉末调味剂的制造方法是使用流化床分层造粒法使用喷雾干燥流化床分层造粒法制造球形颗粒从液体原料连续直接生产粉末调味剂的方法。 将混合液体原料喷射到由加热空气流化的调味粒子11的床中，流化床的温度保持在80-140℃，生成平均粒径为50-1,000μm的粉末调味料。 版权所有（C）2012，JPO＆INPIT

公开(公告)号：JP2010037317A

公开(公告)日：2010-02-18

申请号：JP2008205527

申请日：2008-08-08

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： ADACHI KENJI ,  KOBAYASHI KEIKO ,  TAKABAYASHI TEI ,  SHIMAZUTSU HIROSHI ,  NISHIMURA OSAMU

IPC分类号： A23L27/12 ,  C07D311/28 ,  A61K9/14 ,  A61K31/352 ,  A61K36/00 ,  A61K36/75 ,  A61P35/00

摘要： PROBLEM TO BE SOLVED: To provide a process for preparing inexpensive and safe polymethoxyflavones usable for foods having adaptability to various medicines that can separate a large amount of polymethoxyflavones all at once from other components in citrus peel oil, and a method for using them. SOLUTION: The process for preparing polymethoxyflavones by which the polymethoxyflavones are separated as a distillate by distilling the residue in a thin-film vacuum distillation apparatus obtained by removing volatile components from the citrus peel oil by distillation is provided. A composition containing the polymethoxyflavones prepared by the method is also provided. COPYRIGHT: (C)2010,JPO&INPIT

摘要翻译： 解决问题的方法：提供一种制备廉价且安全的多甲氧基黄酮的方法，所述多甲氧基黄酮可用于具有适合各种药物的食品，所述各种药物可以与柑橘类皮肤油中的其它成分同时分离大量的聚甲氧基黄酮，以及使用 他们。 提供了制备聚甲氧基黄酮的方法，其中通过在通过蒸馏从柑橘皮油中除去挥发性组分而获得的薄膜真空蒸馏装置中蒸馏残留物，将聚甲氧基黄酮作为馏出物分离。 还提供了含有通过该方法制备的聚甲氧基黄酮的组合物。 版权所有（C）2010，JPO＆INPIT

公开(公告)号：JP2006104071A

公开(公告)日：2006-04-20

申请号：JP2004288909

申请日：2004-09-30

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： MATSUMOTO KATSUYUKI ,  TAKABAYASHI TEI ,  ABE SHINOBU

IPC分类号： A61K31/19 ,  A23L27/00 ,  A61K8/365 ,  A61K8/96 ,  A61K31/25 ,  A61K36/00 ,  A61K36/18 ,  A61P25/02 ,  A61Q11/00 ,  C11B9/00

摘要： PROBLEM TO BE SOLVED: To obtain a sense stimulation-reinforcing agent, reinforcing the sense stimulation by a sense-stimulating agent such as menthol, without giving a feeling of a strange taste or strange smell and easily available. SOLUTION: The sense stimulation is reinforced by combining the sense-stimulating agent with quinic acid, a polyhydroxycinnamoyl quinic acid derivative or the extracts of natural substances containing these. Also, since the quinic acid derivative does not have a strong aroma by itself and shows the effect even when adding by a small amount, the strange taste or strange smell is not felt on combining it with the sense-stimulating agent, and it does not damage use feeling. COPYRIGHT: (C)2006,JPO&NCIPI

摘要翻译： 要解决的问题：为了获得感觉刺激增强剂，通过感觉刺激剂如薄荷醇加强感觉刺激，而不产生奇怪的味道或奇怪的气味的感觉并且容易获得。 解决方案：通过将感觉刺激剂与奎尼酸，多羟基肉桂酰奎尼酸衍生物或含有它们的天然物质的提取物组合来增强感觉刺激。 此外，由于奎宁酸衍生物本身不具有强烈的香气，并且甚至在加入少量时也显示出效果，所以与感觉刺激剂组合时不会感到奇怪的味道或异味， 伤害使用感觉。 版权所有（C）2006，JPO＆NCIPI

公开(公告)号：JP2004035616A

公开(公告)日：2004-02-05

申请号：JP2002190962

申请日：2002-06-28

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： MIHARA SATOSHI ,  ABE SHINOBU ,  TAKABAYASHI TEI ,  YAMADA YASUSHI

IPC分类号： A23L27/00 ,  C11B9/00 ,  C11C3/00

摘要： PROBLEM TO BE SOLVED: To provide a method for preparing an oil-soluble compound-containing emulsion composition structure having an excellent flavor-releasing property. SOLUTION: This method for producing the oil-soluble compound-containing emulsion composition, comprising thermally melting a mixture comprising an oil-soluble compound, an emulsifying agent and a sugar alcohol, cooling the melted mixture, is characterized by charging the crystals of the sugar alcohol in a temperature range of 40 to 90°C and then holding the mixture at 5 to 40°C. The oil-soluble compound includes essential oils such as orange oil, lemon oil, mint oil and vanilla, alcohols such as menthol, aldehydes such as vanillin, esters such as ethyl hexanoate, sulfur-containing compounds such as dimethyl sulfide, and compound perfumes such as crab flavor, beef flavor, pork flavor, chicken flavor, and butter flavor. COPYRIGHT: (C)2004,JPO

公开(公告)号：JP2004035419A

公开(公告)日：2004-02-05

申请号：JP2002190960

申请日：2002-06-28

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： MIHARA SATOSHI ,  ABE SHINOBU ,  TAKABAYASHI TEI ,  YAMADA YASUSHI

IPC分类号： A23L27/00 ,  A61K9/10 ,  A61K47/08 ,  A61K47/10 ,  A61K47/14 ,  A61K47/24 ,  A61K47/26 ,  A61K47/44 ,  A61K47/46 ,  B01F17/14 ,  B01F17/38 ,  B01F17/42 ,  B01F17/56 ,  A23L1/22

摘要： PROBLEM TO BE SOLVED: To provide a sorbitol or a xylitol structure affording excellent development of a flavor and comprising an oil-soluble compound. SOLUTION: An emulsified composition comprising the oil-soluble compound is the structure prepared by thermally melting a mixture containing the oil-soluble compound, an emulsifying agent and a sugar alcohol and then cooling and keeping the resultant mixture at 5-40°C. The oil-soluble compound is coated with the emulsifying agent and dispersed in the sugar alcohol. For example, one or more kinds of essential oils such as orange oil, lemon oil, mint oil or vanilla, alcohols such as menthol, aldehydes such as vanillin, esters such as ethyl hexanoate, sulfur-containing compounds such as dimethyl sulfide and various kinds of compound perfumes such as a crab flavor, a beef flavor, a pork flavor, a chicken flavor or a butter flavor can be cited as the oil-soluble compound. COPYRIGHT: (C)2004,JPO

公开(公告)号：JP2012152121A

公开(公告)日：2012-08-16

申请号：JP2011012524

申请日：2011-01-25

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： TAKABAYASHI TEI ,  SASAKI ATSUSHI ,  KATO TATSUKI ,  WATANABE NOBUHIDE

IPC分类号： A23D7/00 ,  A23L2/70

CPC分类号： A23D7/0053 ,  A23D7/011 ,  A23L2/52 ,  A23L35/10

摘要： PROBLEM TO BE SOLVED: To provide an oil-soluble substance emulsion composition for food and drink excellent in the transparency and in the stability of the emulsion state without imparting unpleasant flavors or odors derived from an emulsifier to the food and drink.SOLUTION: The oil-soluble substance emulsion composition for food and drink is characterized by containing 0.1-10 wt.% of each of at least two kinds of polyglycerol fatty acid esters selected from polyglycerols having an average degree of polymerization of 7-10 and saturated fatty acid monoesters having 10-14 carbon atoms, and 0.1-10.0 wt.% of the oil-soluble substance with the remainder containing water and sugars.

摘要翻译： 待解决的问题：为了提供乳液状态的透明性和稳定性优异的食品和饮料油溶性物质乳液组合物，而不会从食品和饮料中产生来自乳化剂的不愉快的味道或气味。 解决方案：用于食品和饮料的油溶性物质乳液组合物的特征在于，含有0.1-10重量％的至少两种选自平均聚合度为7的聚甘油的聚甘油脂肪酸酯， 10和具有10-14个碳原子的饱和脂肪酸单酯和0.1-10.0重量％的油溶性物质，其余部分含有水和糖。 版权所有（C）2012，JPO＆INPIT

公开(公告)号：JP2005160435A

公开(公告)日：2005-06-23

申请号：JP2003406390

申请日：2003-12-04

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： ABE SHINOBU ,  TAKABAYASHI TEI ,  SHIMAZUTSU HIROSHI

IPC分类号： A23G3/50 ,  A23G3/00 ,  A23L1/00 ,  A23L1/09 ,  A23L1/22 ,  A61K9/30 ,  A61K47/10 ,  A61K47/14 ,  A61K47/24 ,  A61K47/26 ,  A61K47/46

摘要： PROBLEM TO BE SOLVED: To improve the quality of a sugar-coated product by shortening the time necessary for the sugar-coating process, preventing the evaporation of flavor and keeping the flavor having light top note and strong diffusibility. SOLUTION: The sugar-coating method is carried out by using a syrup containing an oil-soluble flavor, one or more sugar alcohols selected from maltitol, xylitol, sorbitol, erythritol, lactitol and reduced palatinose, and an emulsion flavor containing one or more emulsifiers selected from glycerol fatty acid esters, sucrose fatty acid esters, quillaja extract, sorbitan fatty acid esters, propylene glycol fatty acid esters and lecithin. COPYRIGHT: (C)2005,JPO&NCIPI

摘要翻译： 要解决的问题：为了通过缩短糖衣处理所需的时间来改善糖衣产品的质量，防止风味蒸发并保持香味具有轻的顶点和强的扩散性。 解决方案：糖衣方法是使用含有油溶性风味剂，一种或多种选自麦芽糖醇，木糖醇，山梨糖醇，赤藓糖醇，乳糖醇和还原帕拉金糖的糖醇的糖浆和含有一种 或更多选自甘油脂肪酸酯，蔗糖脂肪酸酯，夸拉哈提取物，脱水山梨糖醇脂肪酸酯，丙二醇脂肪酸酯和卵磷脂的乳化剂。 版权所有（C）2005，JPO＆NCIPI

公开(公告)号：JP2004359569A

公开(公告)日：2004-12-24

申请号：JP2003157498

申请日：2003-06-03

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： OKABE KYOSUKE ,  YAMADA YASUSHI ,  ABE SHINOBU ,  TAKABAYASHI TEI

IPC分类号： C07H13/06 ,  A23L29/10

摘要： PROBLEM TO BE SOLVED: To provide a sucrose fatty acid ester powder excellent in properties such as handling properties, solubility in water, no hygroscopicity, and difficulty in consolidation. SOLUTION: The sucrose fatty acid ester-containing granulated powder can be continuously and directly obtained from a liquid raw material by using a spray drying fluidized bed granulator for producing spherical granulates by the fluidized bed layering granulation method. It is preferred that the powder has a bulk density of 0.5 g/ml to 0.9 g/ml and an average particle diameter of 50 μm to 500 μm, and furthermore it is preferred that ethanol is used as the solvent and a starch decomposition product is used as an excipient. COPYRIGHT: (C)2005,JPO&NCIPI

公开(公告)号：JP2014054191A

公开(公告)日：2014-03-27

申请号：JP2012199302

申请日：2012-09-11

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： TAKABAYASHI TEI ,  SHIGA KAZUKO ,  JOMEN KAORI

IPC分类号： A23L27/00

摘要： PROBLEM TO BE SOLVED: To provide a long-lasting powder acidulant composition which exhibits a strong acid taste even during contained in the mouth for a prolonged period due to delayed elution of acidity components in the mouth; and a manufacturing method of the same.SOLUTION: An organic acid in powder form and one or two organic salts in powder form selected from the group consisting of monosodium fumarate and sodium succinate are blended into a powder acidulant composition. Alternatively, a liquid raw material which contains an organic acid and one or two organic salts selected from the group consisting of monosodium fumarate and sodium succinate is dried and powderized. As the powderization method, a fluid bed layering granulation method, in which a spray drying-type fluid bed granulator is used for manufacturing spherical granules continuously and directly from the liquid raw material, is particularly preferred.

摘要翻译： 要解决的问题：提供一种持久的粉末酸化剂组合物，其由于口腔中酸性成分的延迟洗脱，即使在口中含有较长时间也显示出强酸味; 及其制造方法。解决方案：将粉末形式的有机酸和选自富马酸单钠和琥珀酸钠的粉末形式的一种或两种有机盐掺合到粉末酸化剂组合物中。 或者，将含有有机酸和一种或两种选自富马酸单钠和琥珀酸钠的有机盐的液体原料干燥并粉化。 作为粉末化方法，特别优选使用喷雾干燥型流化床造粒机连续地直接从液体原料制造球形颗粒的流化床分层造粒方法。

公开(公告)号：JP2013159730A

公开(公告)日：2013-08-19

申请号：JP2012023774

申请日：2012-02-07

申请人： Ogawa & Co Ltd ,  小川香料株式会社

发明人： SASAKI ATSUSHI ,  TAKABAYASHI TEI ,  IIORI YASUYUKI

IPC分类号： C09K15/08 ,  A23D7/00 ,  A23D9/00

摘要： PROBLEM TO BE SOLVED: To provide an oil-soluble antioxidant enabling a water-soluble antioxidant component insoluble in oil-and-fat and derived from a natural product, especially catechins originated from green tea, to be transparently and homogeneously dispersed in the oil-and-fat, hardly providing bitterness and astringency peculiar to the catechin, and having excellent antioxidant effects, and to provide a method for producing the antioxidant.SOLUTION: There is provided an oil-soluble antioxidant obtained by adding an oil phase part obtained by mixing a triglyceride of a medium chain fatty acid with a condensed ricinoleic acid ester of a polyglycerol to a water phase part obtained by mixing a water-soluble antioxidant component derived from a natural product, and a fatty acid ester of a polyglycerol, having HLB of 14-16, with water, and emulsifying the resultant mixture, and having an average particle diameter of 40-120 nm transparently dispersible in oil-and-fat.

摘要翻译： 要解决的问题：提供一种油溶性抗氧化剂，其能够使来自绿茶的天然产物，特别是来自绿茶的儿茶素不溶于油脂的水溶性抗氧化成分透明均匀地分散在油 - 脂肪，几乎不提供儿茶素特有的苦味和涩味，并且具有优异的抗氧化作用，并提供一种制备抗氧化剂的方法。溶液：提供一种油溶性抗氧化剂，其通过将通过混合获得的油相部分 中链脂肪酸的甘油三酯与聚甘油的缩合蓖麻醇酸酯与通过混合衍生自天然产物的水溶性抗氧化成分和HLB为14的聚甘油脂肪酸酯得到的水相部分 -16，用水，乳化所得混合物，平均粒径为40-120nm，透明地分散在油脂中。