公开(公告)号：US06458828B1

公开(公告)日：2002-10-01

申请号：US09597225

申请日：2000-06-20

申请人： Koji Sakurai ,  Hideyuki Yasuda ,  Masayoshi Makino ,  Hiroko Ogiwara ,  Shingo Konno

发明人： Koji Sakurai ,  Hideyuki Yasuda ,  Masayoshi Makino ,  Hiroko Ogiwara ,  Shingo Konno

IPC分类号： A01N4316

CPC分类号： A61K8/60 ,  A61Q11/00 ,  A61Q15/00 ,  Y10S514/844

摘要： The present invention provides deodorants that are characterized by palatinose-derived thermal decomposition as effective ingredients obtained by thermal decomposing the palatinose to 120-240 ° C. and also characterized by 6-(&agr;-D-glucopyranosyloxy)-1,3,4-trihydroxyhexa-5-en-2-on, 5-[(&agr;D-glucopyranosyloxy)methyl]-2-furancarboxaldehyde and the mixture of above as effective ingredients, so that deodorants posses strong deodorizing effect against various ingredients of odor at wide range of pH, and the addition of large amount to foods, beverages and oral compositions does not influence on their original flavor and good flavor.

摘要翻译： 本发明提供了以帕拉金糖衍生的热分解为特征的除臭剂，作为通过将帕拉金糖热分解为120-240℃获得的有效成分，并且还以6-（α-D-吡喃葡萄糖氧基） 三羟基己-5-烯-2-基，5 - [（α-D-吡喃葡萄糖氧基）甲基] -2-呋喃甲醛和上述混合物作为有效成分，使得除臭剂在宽范围的pH范围内对各种气味成分具有强烈的除臭效果 ，并且大量添加到食品，饮料和口腔成分中不会影响其原始风味和良好的风味。

公开(公告)号：US08586124B2

公开(公告)日：2013-11-19

申请号：US11579611

申请日：2005-02-21

申请人： Takayuki Kojima ,  Hiroko Ogiwara ,  Ryohei Yamabe ,  Shingo Konno

发明人： Takayuki Kojima ,  Hiroko Ogiwara ,  Ryohei Yamabe ,  Shingo Konno

IPC分类号： A23G3/00 ,  A23L1/236

CPC分类号： A23G3/0044 ,  A23G3/38 ,  A23G3/42 ,  A23V2002/00 ,  A23V2250/6402 ,  A23V2250/6422

摘要： The present invention includes a candy and a method for producing it which solves the following problems: crystallization control, continuous production for mass production when the candy includes crystallization of xylitol; prevention of deterioration of the perceived coolness of xylitol, and loss of moisture absorption stability.The includes xylitol and erythritol, wherein the candy is produced by a method including the steps of: heating and melting a compound containing xylitol and erythritol at a weight ratio ranging from 99:1 to 80:20; forming a preliminary product that keeps the melted sugar liquefied in a partly or fully crystallized xylitol fluid by maintaining a fluidity temperature which is below the melting point of xylitol forming the preliminary product into a desired shape; and cooling the formed product to room temperature.

摘要翻译： 本发明包括一种糖果及其生产方法，其解决了以下问题：结晶控制，当糖果包含木糖醇结晶时大量生产的连续生产; 防止感觉到的木糖醇的凉爽性降低，并且失去吸湿稳定性。 包括木糖醇和赤藓糖醇，其中通过包括以下步骤的方法制备糖果：加热和熔化含有木糖醇和赤藓糖醇的化合物，其重量比为99:1至80:20; 形成初步产品，通过将低于形成初步产品的木糖醇的熔点的流动性温度保持为期望的形状，使熔融的糖液化在部分或完全结晶的木糖醇流体中; 并将形成的产物冷却至室温。

公开(公告)号：US20080305231A1

公开(公告)日：2008-12-11

申请号：US11579611

申请日：2005-02-21

申请人： Takayuki Kojima ,  Hiroko Ogiwara ,  Ryohei Yamabe ,  Shingo Konno

发明人： Takayuki Kojima ,  Hiroko Ogiwara ,  Ryohei Yamabe ,  Shingo Konno

IPC分类号： A23G3/36

CPC分类号： A23G3/0044 ,  A23G3/38 ,  A23G3/42 ,  A23V2002/00 ,  A23V2250/6402 ,  A23V2250/6422

摘要： The present invention provides a candy and a method for producing it for solving the following problems all at the same time; namely, a difficulty in terms of crystallization control and a difficulty in continuous production for mass production when the candy is obtained by crystallization of xylitol; a deterioration of the important characteristics of xylitol, which is its perceived coolness, and a loss of moisture absorption stability even if the crystallization is controllable by using together with other materials.The candy for bringing a perceived coolness in the mouth, includes xylitol and erythritol, wherein the weight ratio of the xylitol to the erythritol in the candy is from 99:1 to 80:20, and is produced by a method including the steps of: a melting process that heats and melts a compound containing xylitol and erythritol at a weight ratio ranging from 99:1 to 80:20; a forming process that keeps the obtained melted sugar liquefied to a partly or fully crystallized xylitol fluid by maintaining a fluidity temperature which is below the melting point of xylitol, and then is formed into a desired shape; and a cooling process that cools the formed shape to the room temperature.

摘要翻译： 本发明提供一种糖果及其制造方法，用于同时解决以下问题; 即当通过木糖醇结晶得到糖果时，结晶控制难度大，连续生产难度大; 即使通过与其它材料一起使用也可以控制结晶，木糖醇的重要特征的劣化是其感觉到的凉爽性，以及吸湿稳定性的损失。 用于在口中感觉到凉爽的糖果包括木糖醇和赤藓糖醇，其中糖中的木糖醇与赤藓糖醇的重量比为99:1至80:20，并且通过包括以下步骤的方法制备： 以99:1-80:20的重量比加热和熔化含有木糖醇和赤藓糖醇的化合物的熔融方法; 通过保持低于木糖醇的熔点的流动性温度将所获得的熔融糖液化成部分或全部结晶的木糖醇流体，然后形成所需形状的成形方法; 以及将形成的形状冷却至室温的冷却过程。