公开(公告)号：US20090156662A1

公开(公告)日：2009-06-18

申请号：US12226672

申请日：2007-04-09

申请人： Ayumu Nozawa ,  Makoto Kobayashi ,  Tomonori Unno

发明人： Ayumu Nozawa ,  Makoto Kobayashi ,  Tomonori Unno

IPC分类号： A61K31/353 ,  A61P3/04

CPC分类号： A23K50/48 ,  A23F3/163 ,  A23F5/243 ,  A23K20/10 ,  A23K20/121 ,  A23L2/52 ,  A23L33/10 ,  A23L33/105 ,  A23L33/20 ,  A61K31/353 ,  A61K36/82

摘要： Disclosed is a composition or beverage/food for inhibiting the fat absorption, which is derived from a natural material and therefore is safe, and which can be ingested continuously. The composition or beverage/food comprises the following components: (A) theaflavine monogallate; (B) theaflavine; (C) theaflavine digallate; and (D) polyphenol, wherein these components satisfy the following requirements: (1) a weight-based content ratio [(A)/(B)] is 0.4-100%; (2) the weight of the component (A) is larger that that of the component (C); and (3) a weight-based content ratio [A)/(D)] is 0.01-1.0%. The composition or beverage/food can be used for the prevention or treatment of a disease such as arteriosclerosis and an ischemic heart disease (e.g., angina pectoris, myocardial infarction).

摘要翻译： 公开了一种用于抑制脂肪吸收的组合物或饮料/食品，其衍生自天然材料，因此是安全的，并且可以连续摄取。 组合物或饮料/食品包含以下成分：（A）茶黄素单糖酸酯; （B）茶黄素; （C）茶黄素; 和（D）多酚，其中这些组分满足以下要求：（1）重量含量比[（A）/（B）]为0.4-100％; （2）组分（A）的重量大于组分（C）的重量; 和（3）重量含量比[A] /（D）]为0.01〜1.0％。 组合物或饮料/食物可用于预防或治疗诸如动脉硬化和缺血性心脏病（例如心绞痛，心肌梗塞）的疾病。

公开(公告)号：US20080311271A1

公开(公告)日：2008-12-18

申请号：US12216045

申请日：2008-06-27

申请人： Akio Sugimoto ,  Hitoshi Kinugasa ,  Tsutomu Tsukamoto ,  Takayuki Ochi ,  Nobuo Matsumoto ,  Mitsuo Yashiro

发明人： Akio Sugimoto ,  Hitoshi Kinugasa ,  Tsutomu Tsukamoto ,  Takayuki Ochi ,  Nobuo Matsumoto ,  Mitsuo Yashiro

IPC分类号： A23F5/14

CPC分类号： A23F5/243 ,  A23F5/04

摘要： A container-packed coffee beverage is provided, containing chlorogenic acids to a suitable extent, and furthermore having excellent taste, and with deterioration at heating has been suppressed. A container-packed coffee beverage containing the following constituents (A), (B) and (C): (A) Constituent α (B) Constituent β (C) chlorogenic acids wherein the peak area ratio of constituent (A) appearing in a retention time of 2.0 to 2.3 minutes and constituent (B) appearing in a retention time of 2.7 to 3.2 minutes on a chromatogram obtained by constituent analysis of a coffee extract at a detection wavelength of 260 nm using a high performance liquid chromatography apparatus is {(A)/(B)}×100=30 to 100, and the content ratio of 5-caffeoylquinic acid within the constituent (C) is 28.0 to 35.0% by weight, and a preparation method thereof is provided.

摘要翻译： 提供容器包装的咖啡饮料，其含有绿原酸达到适当的程度，并且还具有优良的味道，并且加热时的劣化被抑制。 含有以下组分（A），（B）和（C）的容器包装的咖啡饮料：（A）组分α（B）组分β（C）绿原酸，其中出现在组分 保留时间为2.0〜2.3分钟，在使用高效液相色谱仪检测波长260nm的咖啡提取物的成分分析得到的色谱图中，保留时间为2.7〜3.2分钟的成分（B）为{（ A）/（B）}×100 = 30〜100，组分（C）中5-咖啡酰奎宁酸的含量比为28.0〜35.0重量％，其制备方法。

公开(公告)号：US20070172530A1

公开(公告)日：2007-07-26

申请号：US11338746

申请日：2006-01-25

申请人： Tomonori Unno ,  Ayumu Nozawa ,  Yuko Suzuki

发明人： Tomonori Unno ,  Ayumu Nozawa ,  Yuko Suzuki

IPC分类号： A61K36/82 ,  A23F3/00

CPC分类号： A23F3/163 ,  A23F3/18 ,  A61K36/82

摘要： A beverage is prepared, which is a beverage containing catechin in ester form (A), catechin in free form (B), and caffeine (C), the contents thereof being (A)+(B)=500 to 6000 mg/L  (1) (A)/[(A)+(B)]=0.7 to 1.0  (2) (A)/(C)=6 to 27,  (3) to maintain a high concentration of catechin with high biological functionality, with improved flavor and improved product quality in regard to occurrence of sediment and the like.

摘要翻译： 制备饮料，其是含有酯形式（A）的儿茶素，游离形式的儿茶素类（B）和咖啡因（C）的饮料，其含量为<？in-line-formula description =“在线式 “end =”lead“？>（A）+（B）= 500〜6000 mg / L（1）<？in-line-formula description =”In-line Formulas“end =”tail“？> -line-formula description =“In-line Formulas”end =“lead”？>（A）/ [（A）+（B）] = 0.7〜1.0（2）<？in-line-formula description =“In （A）/（C）= 6〜27，（3）<？ 在线公式描述=“内联式”结束=“尾”？>以保持高浓度的具有高生物功能的儿茶素，具有改善的风味和改善的关于沉淀物等的发生的产品质量。

公开(公告)号：US20060024421A1

公开(公告)日：2006-02-02

申请号：US10900373

申请日：2004-07-28

申请人： Hitoshi Kinugasa ,  Kazunori Okanoya ,  Izumi Awano ,  Motomu Takamatsu

发明人： Hitoshi Kinugasa ,  Kazunori Okanoya ,  Izumi Awano ,  Motomu Takamatsu

IPC分类号： A23F3/00

CPC分类号： A23F3/36 ,  A23F3/163 ,  A23F3/18

摘要： The oolong tea beverage is produced by a cold water treatment step of bringing raw material oolong tea leaves into contact with water adjusted at pH about 4 to 6 and 25° C. or lower, eluting and removing about 11 to 26% caffeine from the raw material oolong tea leaves by carrying out solid-liquid separation, and recovering the treated tea leaves; and a hot water extraction step of recovering hot water extract to be a beverage raw material containing nerolidol by extracting the treated tea leaves with hot water at about 90 to 95° C. containing vitamin C and adjusted at pH about 4 to 6 and then carrying out solid-liquid separation. The cold water treatment step enables eluting and removing caffeine and the hot water extraction step enables extracting more nerolidol, which is a flow scent component particular in high quality oolong teas.

摘要翻译： 乌龙茶饮料是通过将原料乌龙茶叶与pH值调节为4〜6和25℃以下的水进行接触的冷水处理步骤制成的，洗脱后从原料中除去约11〜26％的咖啡因 通过进行固液分离，回收经处理的茶叶的材料乌龙茶叶; 以及热水提取步骤，通过用含有维生素C的约90至95℃的热水提取经处理的茶叶并将pH调节至约4至6，然后携带，将热水提取物回收成含有橙花叔醇的饮料原料 固液分离。 冷水处理步骤能够洗脱和去除咖啡因，热水提取步骤能够提取更多的橙花叔醇，这是高品质乌龙茶中特别流动的气味成分。

公开(公告)号：US20030185950A1

公开(公告)日：2003-10-02

申请号：US10368641

申请日：2003-02-20

申请人： ITO EN, LTD.

发明人： Hitoshi Niino ,  Hitoshi Kinugasa ,  Masami Sasame ,  Kazunori Okanoya ,  Shuhei Kuribayashi ,  Kenji Shimaoka ,  Yoko Ueno

IPC分类号： A23L001/28

CPC分类号： A23F3/163 ,  A23F3/18

摘要： Providing a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage. In the manufacturing process, determining the strictinin content in a tea extract or formulation of before-heat-sterilization, to manage to manufacture the strictinin content to be at or below the predetermined level. Since the strictinin in the tea extract or formulation decomposed to ellagic acid which is a cause substance of the secondary sediment after heat-sterilization, the occurrence of secondary sediment can be prevented previously by managing the manufacturing process to control the strictinin content in the tea extract or formulation of before-heat-sterilization.

摘要翻译： 提供茶饮料的制造过程，即使在长期储存期间也不会发生二次沉淀。 在制造过程中，确定茶提取物或加热灭菌制剂中的严格蛋白含量，以将严格蛋白含量制造成等于或低于预定水平。 由于茶提取物或制剂中的严格蛋白质分解为加热灭菌后的二次沉淀物的原料的鞣花酸，因此可以通过管理制备方法来控制二次沉淀物的发生，从而控制茶提取物中的严格蛋白含量 或加热灭菌的配方。

公开(公告)号：US20020018818A1

公开(公告)日：2002-02-14

申请号：US09888448

申请日：2001-06-26

申请人： ITO EN, LTD.

发明人： Yuko Suzuki ,  Kazuhiko Hayashi ,  Iwao Sakane ,  Takami Kakuda

IPC分类号： A61K035/78

CPC分类号： A23L2/52 ,  A23L33/105 ,  A61K36/02 ,  A61K36/185 ,  A61K2300/00

摘要： A sugar decomposition inhibitor, a maltase activity inhibitor, a glucoamylase activity inhibitor, a sucrase activity inhibitor and an isomaltase activity inhibitor comprising as an effective component a hot-water extract of banaba, a synthetic resin adsorption fraction of said hot-water extract, or a mixture thereof are provided. Further, an insulin secretion controller comprising as an effective component a hot-water extract of banaba is also provided. In addition, a healthy food and beverage comprising a hot-water extract of banaba, a synthetic resin adsorption fraction of said hot-water extract or a mixture thereof and sugar except for monosaccharides are provided.

摘要翻译： 糖分解抑制剂，麦芽糖酶活性抑制剂，葡糖淀粉酶活性抑制剂，蔗糖酶活性抑制剂和异麦芽糖酶活性抑制剂，其包含作为有效成分的巴拉巴的热水提取物，所述热水提取物的合成树脂吸附部分或 提供其混合物。 此外，还提供了包含banaba的热水提取物作为有效成分的胰岛素分泌控制器。 此外，提供了包含banaba的热水提取物，所述热水提取物的合成树脂吸附部分或其混合物和除了单糖之外的糖的健康食品和饮料。

公开(公告)号：US5501866A

公开(公告)日：1996-03-26

申请号：US408170

申请日：1995-03-21

申请人： Takami Kakuda ,  Takanobu Matsuura ,  Yuko Sagesaka ,  Toshio Kawasaki

发明人： Takami Kakuda ,  Takanobu Matsuura ,  Yuko Sagesaka ,  Toshio Kawasaki

IPC分类号： A23F3/36 ,  A23F5/20 ,  A61K31/198 ,  A61K31/52 ,  A23F3/00 ,  A23F5/00

CPC分类号： A61K31/198 ,  A23F3/363 ,  A23F5/202 ,  A61K31/52

摘要： The caffeine stimulation inhibitor that inhibits stimulation by combining the use of theanine extracted from tea leaves and/or a substance having theanine for its major active ingredient which is produced by extracting tea leaves with a solvent such as water, hot water or ethanol, chemical synthesis, microbial fermentation or plant tissue culturing. These active ingredients are able to inhibit the stimulatory action of caffeine without degrading the quality, such as the flavor and aroma, of caffeine-containing beverages and foods, allowing persons hypersensitive to caffeine to consume caffeine-containing beverages and foods without worry over its effects.

摘要翻译： 咖啡因刺激抑制剂通过将从茶叶提取的茶氨酸和/或具有茶氨酸的物质与其主要活性成分组合来抑制刺激，所述主要活性成分通过用溶剂如水，热水或乙醇萃取茶叶而产生，化学合成 ，微生物发酵或植物组织培养。 这些活性成分能够抑制咖啡因的刺激作用，而不会降低含咖啡因的饮料和食物的质量，如风味和香气，允许对咖啡因过敏的人消费含咖啡因的饮料和食物，而不用担心其影响 。