公开(公告)号：US20120289612A1

公开(公告)日：2012-11-15

申请号：US13446618

申请日：2012-04-13

申请人： Tadashi Hamajima ,  Masaki Nakamura

发明人： Tadashi Hamajima ,  Masaki Nakamura

IPC分类号： A61K47/40 ,  A23L1/03

CPC分类号： A23L2/52 ,  A23L27/84 ,  A23L29/035 ,  A61K9/0095 ,  A61K47/14 ,  A61K47/28 ,  A61K47/40

摘要： It has been necessary to use a relatively large amount of cyclodextrin in order to produce a composite material, but the amount of the cyclodextrin needs to be reduced from the viewpoint of costs; in this respect, the present invention provides a composite material comprising a food or active pharmaceutical ingredient, a phytosterol ester, a medium-chain fatty acid triacylglyceride, and a cyclodextrin.

摘要翻译： 为了生产复合材料，必须使用相对大量的环糊精，但是从成本的观点来看，需要减少环糊精的量; 在这方面，本发明提供了包含食品或活性药物成分，植物甾醇酯，中链脂肪酸三酰基甘油酯和环糊精的复合材料。

公开(公告)号：US20110256283A1

公开(公告)日：2011-10-20

申请号：US13141285

申请日：2009-12-24

申请人： Yasuharu Hashimoto ,  Jinji Shono ,  Akiko Kamoi ,  Nobuaki Tsuge ,  Masaki Nakamura ,  Tadashi Hamajima ,  Morihiro Aoyagi ,  Nobuhide Nakagawa

发明人： Yasuharu Hashimoto ,  Jinji Shono ,  Akiko Kamoi ,  Nobuaki Tsuge ,  Masaki Nakamura ,  Tadashi Hamajima ,  Morihiro Aoyagi ,  Nobuhide Nakagawa

IPC分类号： A23L3/3454

CPC分类号： A61K8/738 ,  A23L27/18 ,  A23L27/75 ,  A23V2002/00 ,  A61K8/361 ,  A61K8/63 ,  A61K2800/52 ,  A61Q19/00 ,  A23V2250/5112 ,  A23V2250/2136 ,  A23V2250/18

摘要： Provided is a method for preventing decomposition/deterioration of a lipophilic component due to interaction with water, or due to interaction with light, enzymes, oxygen, or heat in the presence of water. The method for preventing decomposition/deterioration of the lipophilic component in the presence of water is characterized in that a complex comprising a lipophilic component, a phytosterol ester, and a cyclodextrin is formed, and the aforementioned lipophilic component is preserved in the form of said complex in the presence of water.

摘要翻译： 本发明提供一种防止由于与水的相互作用而引起的亲油性成分的分解/变质，或者由于与光，酶，氧或热在水的存在下的相互作用而引起的分解/劣化的方法。 在水存在下防止亲油性成分的分解/变质的方法的特征在于，形成包含亲油性成分，植物甾醇酯和环糊精的配合物，上述亲油性成分以所述配合物的形式保存 在水的存在下。

公开(公告)号：US20110262614A1

公开(公告)日：2011-10-27

申请号：US13142128

申请日：2009-12-24

申请人： Tadashi Hamajima ,  Morihiro Aoyagi ,  Seiji Yahara ,  Kazunori Sonobe ,  Akiko Kamoi

发明人： Tadashi Hamajima ,  Morihiro Aoyagi ,  Seiji Yahara ,  Kazunori Sonobe ,  Akiko Kamoi

IPC分类号： A23L2/00 ,  A23L1/48 ,  C08B37/16

CPC分类号： A23L2/52 ,  A23L3/16 ,  A23L13/06 ,  A23L23/00 ,  A23L23/10 ,  A23L27/75 ,  A23L29/35 ,  A23L33/105 ,  A23L33/11

摘要： An object of the present invention is to provide a material containing a saponin wherein the bitterness peculiar to saponin is effectively suppressed. According to the present invention, a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin are mixed to form a complex, so as to suppress bitterness. The complex of the present invention can be formed in the presence of water by mixing a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin. The complex of the present invention can be contained in a composition such as a food or beverage.

摘要翻译： 本发明的目的是提供含有皂素的材料，其中有效抑制了皂角苷特有的苦味。 根据本发明，将皂角苷，植物甾醇和/或植物甾醇酯和环糊精混合以形成络合物，以抑制苦味。 本发明的复合物可以通过混合皂角苷，植物甾醇和/或植物甾醇酯和环糊精在水的存在下形成。 本发明的复合物可以包含在诸如食品或饮料的组合物中。

公开(公告)号：US20100184864A1

公开(公告)日：2010-07-22

申请号：US12665021

申请日：2008-06-27

申请人： Tadashi Hamajima ,  Tomomi Yanagibayashi ,  Ryuji Arakawa ,  Morihiro Aoyagi ,  Masayoshi Kushi

发明人： Tadashi Hamajima ,  Tomomi Yanagibayashi ,  Ryuji Arakawa ,  Morihiro Aoyagi ,  Masayoshi Kushi

IPC分类号： A61K31/16 ,  A61K8/42 ,  A61P1/00 ,  A61P3/00 ,  A61P9/00 ,  A23D9/007

CPC分类号： A61K31/165 ,  A23L27/84 ,  A23L33/105 ,  C07B63/02

摘要： Disclosed are: a material which contains a lipophilic component having a pungent taste or flavor such as a spicy component (e.g., a capsaicin) and a bitter component (e.g., a turmeric extract), in which the pungent taste and/or flavor of the lipophilic component can be reduced effectively, and in which the separation among components contained therein is not caused; a method for producing the material; a composition such as a food, a beverage, a cosmetic and a medicine, which contains the material; and a liquid composition having such a form that the material is dispersed in water. Specifically disclosed are: a composite material comprising a lipophilic component having a pungent taste and/or flavor, a plant-derived cholesterol ester and a cyclodextrin; a composition comprising the composite material; a liquid composition which comprises the composite material, water and a thickening agent and has such a form that the composite material is dispersed in water; and a method for producing a composite material comprising a lipophilic component having a pungent taste and/or flavor, a plant-derived cholesterol ester and a cyclodextrin, which comprises mixing the lipophilic component, the plant-derived cholesterol ester and the cyclodextrin in the presence of water to form the composite material.

摘要翻译： 公开的是含有具有刺激性味道或风味的亲脂成分如辣成分（例如辣椒素）和苦味成分（例如姜黄提取物）的材料，其中刺激性味道和/或香味 能够有效地降低亲油性成分，并且不会引起其中所含的成分之间的分离; 一种生产该材料的方法; 包含所述材料的组合物，例如食品，饮料，化妆品和药物; 以及具有使材料分散在水中的形式的液体组合物。 具体公开的是：复合材料，其包含具有刺激味道和/或风味的亲脂性组分，植物来源的胆固醇酯和环糊精; 包含所述复合材料的组合物; 包含复合材料，水和增稠剂并具有复合材料分散在水中的形式的液体组合物; 以及一种制备复合材料的方法，该复合材料包含具有刺激味道和/或风味的亲脂性组分，植物来源的胆固醇酯和环糊精，其包括在存在下混合亲油性组分，植物来源的胆固醇酯和环糊精 的水形成复合材料。