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    Method for preparation of eucalyptus extract
    13.
    发明授权
    Method for preparation of eucalyptus extract 有权
    桉树提取物的制备方法

    公开(公告)号：US09402407B2

    公开(公告)日：2016-08-02

    申请号：US12999896

    申请日：2009-06-17

    申请人： Yuuichi Maeda ,  Atsushi Narise ,  Sanae Kikuchi ,  Kenji Osawa

    发明人： Yuuichi Maeda ,  Atsushi Narise ,  Sanae Kikuchi ,  Kenji Osawa

    IPC分类号： A61K36/61 ,  B01D3/00 ,  C02F1/02 ,  A23G3/48 ,  A23G3/34 ,  A23L1/30 ,  A61K36/14

    CPC分类号： A23G3/48 ,  A23G3/34 ,  A23L33/105 ,  A61K36/14 ,  A61K36/61

    摘要： A method for preparing a Eucalyptus extract which decreases the Eucalyptus-specific odor and obtains the effective ingredient in high purity and high yield as a physiologically-active ingredient. An essential oil constituent is removed from the Eucalyptus plant and the residue is extracted with water or an organic solvent aqueous solution. Next, the obtained extraction residue is further extracted with an organic solvent aqueous solution or an organic solvent, whereby Macrocarpal A, Macrocarpal B, and Macrocarpal C contained in the Eucalyptus as a physiological active substance are prepared in higher content than using conventional methods. Further, the extract has improved good taste, appearance, and other desirable properties.

    摘要翻译： 一种制备桉树提取物的方法，其降低桉树特异性气味，并获得作为生理活性成分的高纯度和高产率的有效成分。 从桉树植物中除去精油成分，残留物用水或有机溶剂水溶液萃取。 接下来，用有机溶剂水溶液或有机溶剂进一步提取所得提取残渣，由此制备作为生理活性物质的桉树中的Macrocarpal A，Macrocarpal B和Macrocarpal C的含量高于使用常规方法。 此外，提取物具有改善的良好味道，外观和其它期望的性质。

    Methioninase inhibitor and composition and food or drink containing the same
    16.
    发明授权
    Methioninase inhibitor and composition and food or drink containing the same 有权
    甲硫氨酸酶抑制剂及其组成及含有相同食物或饮料

    公开(公告)号：US09144539B2

    公开(公告)日：2015-09-29

    申请号：US14314851

    申请日：2014-06-25

    申请人： Lotte Co., Ltd.

    发明人： Satomi Itoh ,  Atsushi Narise ,  Takanori Tsugane ,  Susumu Shimura

    IPC分类号： A61K8/49 ,  A23L1/30 ,  A61K8/97 ,  A61K31/192 ,  A61K31/343 ,  A61K31/353 ,  A61K36/185 ,  A61Q11/00 ,  A61K8/368

    CPC分类号： A61K8/498 ,  A23L33/105 ,  A61K8/368 ,  A61K8/4973 ,  A61K8/97 ,  A61K31/192 ,  A61K31/343 ,  A61K31/353 ,  A61K36/185 ,  A61K2800/782 ,  A61Q11/00

    摘要： The invention provides a methioninase inhibitor to suppress the production of methyl mercaptan that is a causative substance of a bad smell by inhibiting methioninase originated from bacteria, as well as a composition and a food or drink containing the same, wherein the methioninase inhibitor contains an extract obtained from a plant of the family Myrsinaceae, genus Myrsine, preferably Myrsine seguinii as an active ingredient; and further provides a methioninase inhibitor, as well as a composition and a food or drink containing the same, wherein the methioninase inhibitor contains as an active ingredient one or more selected from the group consisting of myrsinoic acid A, myrsinoic acid B, myrsinoic acid C, myrsinoic acid E and myrsinoic acid F; preferably the myrsinoic acid A, myrsinoic acid B, myrsinoic acid C, myrsinoic acid E and myrsinoic acid F are obtained from a plant of the family Myrsinaceae, genus Myrsine, preferably Myrsine seguinii.

    摘要翻译： 本发明提供一种蛋氨酸酶抑制剂，其通过抑制源自细菌的蛋氨酸酶以及含有该甲硫醇的组合物和食品或饮料来抑制作为难闻气味的致病物质的甲硫醇的生产，其中所述蛋氨酸酶抑制剂含有提取物 从Myrsinaceae，Myrsine属的植物获得，优选以Myrsine seguinii为活性成分; 并且还提供了一种蛋氨酸酶抑制剂，以及含有该蛋氨酸酶抑制剂的组合物和食品或饮料，其中所述蛋氨酸酶抑制剂含有选自以下的一种或多种作为活性成分：肉豆蔻酸A，肉豆蔻酸B，肉豆蔻酸C ，次乙基肌氨酸E和肉豆蔻酸F; 优选地，酪胺酸A，肉豆蔻酸B，肉豆蔻酸C，肉豆蔻酸E和间苯三酚酸F从Myrsinaceae，Myrsine属，优选Myrsine seguinii的植物获得。

    PACKAGING CONTAINER AND CONFECTIONERY PRODUCT CONTAINED IN PACKAGING CONTAINER
    17.
    发明申请
    PACKAGING CONTAINER AND CONFECTIONERY PRODUCT CONTAINED IN PACKAGING CONTAINER 审中-公开
    包装容器和包装容器中的包装容器

    公开(公告)号：US20130323356A1

    公开(公告)日：2013-12-05

    申请号：US14000769

    申请日：2012-02-15

    申请人： Atsushi Onogi ,  Kaori Horie ,  Mitsuko Ogaki

    发明人： Atsushi Onogi ,  Kaori Horie ,  Mitsuko Ogaki

    IPC分类号： B65D77/02

    CPC分类号： B65D77/02 ,  B65D5/18 ,  B65D5/324 ,  B65D5/326 ,  B65D5/427 ,  B65D5/542 ,  B65D5/6685 ,  B65D75/5827 ,  B65D85/60 ,  B65D2313/10

    摘要： A packaging container is provided, which is configured such that a plurality of food pieces are contained in anteroposteriorly overlapping relation in a plurality of rows, and satisfies requirements for the compactness of the container and the pick-out easiness for picking out each of the food pieces. In a packaging container (A) having a slidable configuration, chewing gum pieces (40) (food strips) can be contained upright in side-by-side relation in a front chamber (L) and in a rear chamber (B) located behind the front chamber (L). The rear chamber (B) is combined with the front chamber (L) so as to be slidable upward with respect to the front chamber (L). Therefore, there is no need to preliminarily provide a raised bottom portion in a rear portion of the packaging container (A) for locating chewing gum strips (40) contained in a rear row (rear chamber (B)) at a higher height level than chewing gum strips (40) contained in a front row (front chamber (L)), but the chewing gum strips (40) can be easily picked out by sliding the rear chamber (B) upward with respect to the front chamber (L) as required to locate the rear row chewing gum strips (40) at a higher height level than the front row chewing gum strips (40). This obviates the need for providing the raised bottom portion, thereby achieving the size reduction of the packaging container (A).

    摘要翻译： 提供了一种包装容器，其构造成使得多个食品块以多行的前后重叠关系包含，并且满足了容器的紧凑性和拾取每种食物的容易性的要求 件 在具有可滑动构造的包装容器（A）中，可以在前室（L）和位于后室（B）中的并排关系中竖立包含口香糖块（食品条）（食品条） 前室（L）。 后室（B）与前室（L）组合以相对于前室（L）向上滑动。 因此，不需要在包装容器（A）的后部预先设置凸起的底部，用于定位在后排（后室（B））中所包含的口香糖条（40）的高度高于 包含在前排（前室（L））中的口香糖条（40）），但是通过相对于前室（L）向后滑动后室（B），可以容易地取出口香糖条（40） 根据需要将后排口香糖条（40）定位在比前排口香糖条（40）更高的高度水平处。 这样就避免了提供凸起的底部部分的需要，从而实现了包装容器（A）的尺寸减小。

    NOVEL ALCOHOLIC BEVERAGE
    18.
    发明申请
    NOVEL ALCOHOLIC BEVERAGE 审中-公开
    新型酒精饮料

    公开(公告)号：US20120237645A1

    公开(公告)日：2012-09-20

    申请号：US13485986

    申请日：2012-06-01

    申请人： Yutaka Masuda ,  Yoshihiro Yokota ,  Masakatsu Usui ,  Keiko Seki

    发明人： Yutaka Masuda ,  Yoshihiro Yokota ,  Masakatsu Usui ,  Keiko Seki

    IPC分类号： C12H1/00 ,  A23L3/36 ,  G01N33/14 ,  A23P1/16

    CPC分类号： A23G9/46 ,  A23G9/045 ,  A23G9/32 ,  C12G3/04

    摘要： A process for preparation of an alcoholic beverage produced by mixing an alcoholic beverage base mix containing alcohol and at least one type of water-soluble substance with ice pieces in a proportion of 20:80 to 80:20, and conducting aeration, agitation and cooling so that the volume fraction of contained gas is in the range of 1 to 150% and the mixing temperature is lower than −1° C., thereby obtaining a gas-containing matter having an alcohol concentration of ≧1.0 vol. % and being fluid at −15° to −2° C., wherein fine ice pieces of 0.06 to 0.8 mm major axis length are present in an amount of at least 80 wt. % based on the total weight so that at least part of the fine ice pieces are sensed.

    摘要翻译： 一种制备通过将包含醇和至少一种类型的水溶性物质的酒精饮料基料混合物与冰块以20:80至80:20的比例混合而制备的酒精饮料的方法，并进行曝气，搅拌和冷却 使得所含气体的体积分数在1〜150％的范围内，混合温度低于-1℃，得到醇浓度为1.0体积％的含气体物质。 ％且在-15℃至-2℃下是流体，其中0.06至0.8mm长轴长度的细冰块以至少80重量％的量存在。 基于总重量的％，使得至少部分细冰块被感测。