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1.发明专利Method for producing spice-containing granular composition with crispy feeling 有权用于生产包含含有颗粒组合物的危险感觉的方法
公开(公告)号：JP2010142124A
公开(公告)日：2010-07-01
申请号：JP2008319349
申请日：2008-12-16
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a spice-containing granular composition with crispy feeling, prevented from getting scattered and lost caused by spice vaporization, completely enclosing spice, excellent in preservation stability of flavor, having a high fluidity of granules, hardly causing blocking even under a high-humidity environment, and causing flavor release in desirable timing.
SOLUTION: This method for producing the spice-containing granular composition with crispy feeling includes: mixing powdery spice, glucide and an oily matter with a softening point of 55-90°C, heating the mixture to put glucide into a melting or half-melting condition, and cooling, solidifying, and crushing the product.
COPYRIGHT: (C)2010,JPO&INPIT摘要翻译： 要解决的问题：提供一种生产含香料的颗粒状组合物的方法，其具有酥脆的感觉，防止由香料蒸发引起的散落和损失，完全包裹香料，具有优异的保鲜稳定性，具有高流动性 的颗粒，即使在高湿度环境下也难以堵塞，并且在期望的时间引起香味释放。 解决方案：用于生产具有脆性感的含香料的颗粒组合物的方法包括：将粉末状香料，糖溶液和软化点为55-90℃的油状物混合，加热混合物使糖化物熔化或 半熔化条件，冷却，固化和破碎产品。 版权所有（C）2010，JPO＆INPIT
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公开(公告)号：JP2009055851A
公开(公告)日：2009-03-19
申请号：JP2007226131
申请日：2007-08-31
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide an excellent sustained release dried product having high heat stability and releasing the content over a long period, and to provide a food and drink obtained by adding the dried product. SOLUTION: The excellent sustained release dried product having the high heat stability is obtained by adding and mixing a schellac alcohol solution with a diffusible material such as an emulsified preparation, a powder perfume, an acidulant and a sweetener, and a powdery schellac, drying the mixed product, and pulverizing the dried product. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 待解决的问题：提供具有高热稳定性和长时间释放内容物的优异的缓释干燥产品，并提供通过添加干燥产物获得的食品和饮料。 解决方案：通过将雪松醇溶液与可扩散材料如乳化制剂，粉末香料，酸化剂和甜味剂以及粉末状的壳化合物相加并混合，得到具有高热稳定性的优异的缓释干燥产物 ，干燥混合物，粉碎干燥物。 版权所有（C）2009，JPO＆INPIT
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公开(公告)号：JP2010143952A
公开(公告)日：2010-07-01
申请号：JP2008319350
申请日：2008-12-16
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide a manufacturing method of a powdery composition containing a flavor that does not suffer from loss of the flavor by volatilization or the like, has the flavor perfectly clathrated, has good preservation stability of the flavor, has high flowability of the powder, hardly suffers from blocking even in a high-humidity environment, and releases the flavor with a desirable timing.
SOLUTION: The manufacturing method of the powdery composition containing a flavor comprises mixing a powdery flavor, a glucide and an oily substance having a softening point of 55-90°C, heating the resultant mixture to bring the glucide into a melted or half-melted state and subsequently cooling, solidifying and crushing the mixture.
COPYRIGHT: (C)2010,JPO&INPIT摘要翻译： 待解决的问题为了提供一种粉末状组合物的制造方法，其含有通过挥发等不会损失风味的风味，具有完美包裹的风味，具有良好的风味保存稳定性，具有 粉末的高流动性即使在高湿度环境下也难以堵塞，并且以期望的时机释放风味。 解决方案：含有风味的粉状组合物的制造方法包括将粉末状香料，糖类和软化点为55〜90℃的油状物质混合，加热得到的混合物，使糖化物熔融或 半熔化状态，随后冷却，固化并粉碎混合物。 版权所有（C）2010，JPO＆INPIT
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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
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公开(公告)号：JP2009055850A
公开(公告)日：2009-03-19
申请号：JP2007226130
申请日：2007-08-31
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide an excellent sustained release dried material which has high thermal stability and releases a content over a long period, and to provide a food or drink containing the same. SOLUTION: This excellent sustained release dry material which has the high thermal stability is obtained by adding and mixing an aqueous shellac solution having a pH of 6.0 to 9.0 to a substance to be dispersed, such as an emulsified edible substance, a powder perfume, a sour agent, or a sweetener, and then drying the mixture. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 要解决的问题：提供一种具有高热稳定性和长时间释放内容物的优异的缓释干燥材料，并提供含有该缓释干燥物质的食品或饮料。 解决方案：具有高热稳定性的这种优异的持续释放干燥材料是通过向待分散物质（如乳化食用物质），粉末状添加和混合pH 6.0至9.0的水性虫胶溶液 香料，酸剂或甜味剂，然后干燥混合物。 版权所有（C）2009，JPO＆INPIT
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公开(公告)号：JP2011254738A
公开(公告)日：2011-12-22
申请号：JP2010130885
申请日：2010-06-08
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
IPC分类号： A23L1/00
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a powdery composition, prevented from getting scattered and lost due to spice vaporization even if a highly volatile substance such as spice is used for a core substance, completely enclosing the core substance such as spice, sweetener, seasoning, acidulant or functional substance, excellent in heat resistance and preservation stability, having a high fluidity of powder, hardly causing blocking even under a high-humidity environment, gradually causing discharge of the core substance due to chewing when blended in chewing gum and maintaining the discharge for a long time.SOLUTION: The method for producing the powdery composition includes: mixing a powdery core substance and a powdery or flake-like shellac in a powder state, heating the mixture to put it into a melting or half-melting condition, and cooling, solidifying and crushing the product.
摘要翻译： 要解决的问题：为了提供粉末状组合物的制造方法，即使将诸如香料的高挥发性物质用于核心物质，也可防止由于香料蒸发而分散和损失，完全包围核心物质如 作为调味剂，甜味剂，调味料，酸化剂或功能性物质，耐热性和保存稳定性优异，粉末流动性高，即使在高湿度环境下也难以堵塞，在混合时逐渐引起由于咀嚼引起的核心物质的排出 在口香糖和长时间保持放电。 ＆lt;解决方案＆gt;粉末状组合物的制造方法包括：将粉状的核心物质与粉末状的粉状或片状紫胶混合，加热使其成为熔融或半熔融状态，进行冷却， 固化和破碎产品。 版权所有（C）2012，JPO＆INPIT
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公开(公告)号：JP2008253217A
公开(公告)日：2008-10-23
申请号：JP2007100747
申请日：2007-04-06
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
摘要： PROBLEM TO BE SOLVED: To provide a reliable, safe and excellent method for preventing generation of odor inherent to albumen such as hydrogen-sulfide odor and sulfurous odor originating from an albumen peptide even if albumen peptide is in a powder form or added in food and drink, or even after heat sterilization, storage, or exposure to light during storage. SOLUTION: A method for producing albumen peptide powder characterized by drying a water-containing mixture of 1 part by weight of a peptide obtained by hydrolyzing albumen and 0.1 to 40 parts by weight of trehalose is disclosed. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 待解决的问题：为了提供可靠，安全和优异的方法，用于防止产生白蛋白固有的气味，例如源自白蛋白肽的硫化氢气味和亚硫气味，即使白蛋白肽是粉末形式或加入 在食物和饮料中，甚至在加热灭菌，储存或在储存过程中暴露于光下。 解决方案：公开了一种产生蛋白多肽粉末的方法，其特征在于干燥1重量份通过水解蛋白得到的肽和0.1至40重量份的海藻糖的含水混合物。 版权所有（C）2009，JPO＆INPIT
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