公开(公告)号：US20130224361A1

公开(公告)日：2013-08-29

申请号：US13857160

申请日：2013-04-05

申请人： Toshio MIYAZAWA ,  Tsuyoshi Yamaguchi ,  Katsuyuki Matsumoto ,  Shuichi Muranishi

发明人： Toshio MIYAZAWA ,  Tsuyoshi Yamaguchi ,  Katsuyuki Matsumoto ,  Shuichi Muranishi

IPC分类号： A23L1/237

CPC分类号： A23L27/105 ,  A23L2/56 ,  A23L5/20 ,  A23L27/12 ,  A23L27/40 ,  A23L27/45 ,  A23L27/88 ,  A23V2002/00 ,  A23V2200/16

摘要： The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks.By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.

摘要翻译： 本发明改善了钾盐的令人不愉快的味道特征，而不影响食品或饮料的原始风味，并提高了作为盐替代物的钾盐的价值，以提供用于减少食品和饮料中的钠的方法和盐组合物。 通过添加一种或多种以下物质：将含有奎尼酸或含奎尼酸的组合物，西兰替康或含有稀释素的植物精油或植物精油或葱属植物提取物加入钾盐或含钾盐的食物中，或 饮料中，改善了钾盐的刺激味道和金属味道特征的不愉快的味道，同时增加了盐味和味道。

公开(公告)号：US20110104361A1

公开(公告)日：2011-05-05

申请号：US13001071

申请日：2009-06-23

申请人： Toshio Miyazawa ,  Tsuyoshi Yamaguchi ,  Katsuyuki Matsumoto ,  Shuichi Muranishi

发明人： Toshio Miyazawa ,  Tsuyoshi Yamaguchi ,  Katsuyuki Matsumoto ,  Shuichi Muranishi

IPC分类号： A23L1/237 ,  C07C62/04 ,  C07C233/09 ,  A23L1/221 ,  A23L2/56

CPC分类号： A23L27/105 ,  A23L2/56 ,  A23L5/20 ,  A23L27/12 ,  A23L27/40 ,  A23L27/45 ,  A23L27/88 ,  A23V2002/00 ,  A23V2200/16

摘要： The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks.By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.

摘要翻译： 本发明改善了钾盐的令人不愉快的味道特征，而不影响食品或饮料的原始风味，并提高了作为盐替代物的钾盐的价值，以提供用于减少食品和饮料中的钠的方法和盐组合物。 通过添加一种或多种以下物质：将含有奎尼酸或含奎尼酸的组合物，西兰替康或含有稀释素的植物精油或植物精油或葱属植物提取物加入钾盐或含钾盐的食物中，或 饮料中，改善了钾盐的刺激味道和金属味道特征的不愉快的味道，同时增加了盐味和味道。

公开(公告)号：US20080050500A1

公开(公告)日：2008-02-28

申请号：US11722132

申请日：2005-12-19

申请人： Shuichi Muranishi ,  Kazuyuki Miyake ,  Takashi Uesugi ,  Yuka Mori ,  Toshio Miyazawa

发明人： Shuichi Muranishi ,  Kazuyuki Miyake ,  Takashi Uesugi ,  Yuka Mori ,  Toshio Miyazawa

IPC分类号： A23L2/56 ,  A23L1/221 ,  A23L2/38

CPC分类号： A23L2/52 ,  A23L2/54 ,  A23L2/56 ,  C12C5/026 ,  C12G1/06

摘要： It is intended to provide a carbonated beverage excelling in function as thirst-quenching beverage and taste through strengthening or sustaining of carbonated feel peculiar to carbonated beverage (brisk intense stimulation and sensation at pass through the throat, brought about by carbon dioxide gas, and sensation of coolness (refreshing sensation) produced by a combination of carbon dioxide gas and flavor) which after opening, rapidly drops depending upon a combination of employed raw materials, such as fruit juice, sweetener, color additives and flavoring, and upon evaporation of carbon dioxide gas. The drop of carbonated feel brought about depending upon a combination of raw materials, such as fruit juice and sweetener, can be relieved by adding to a carbonated beverage an additive for carbonated beverage comprising spilanthol or a spilanthol-containing plant extract or plant essential oil as an active ingredient. Further, the addition would help inhibit drop of carbonated feel brought about depending upon evaporation of carbon dioxide gas after opening and would help retain the taste and function as function as thirst-quenching beverage inherently to be had by carbonated beverage even after opening.

摘要翻译： 本发明旨在提供一种通过加强或维持碳酸饮料特有的碳酸化感觉作为除渴饮料和味道的功能的碳酸饮料（通过二氧化碳气体引起的刺激和通过喉咙的感觉） 通过二氧化碳气体和风味的组合产生的凉爽（清爽感觉），其在开放之后根据所使用的原料如果汁，甜味剂，着色添加剂和调味剂的组合以及二氧化碳蒸发而迅速下降 加油站。 通过向碳酸饮料中添加碳酸饮料的添加剂，可以减轻依赖于原料（如果汁和甜味剂）的组合而引起的碳酸化感觉的下降，该添加剂包括含有稀释剂或含有稀释素的植物提取物或植物精油 活性成分。 此外，该添加将有助于抑制打开后二氧化碳气体的蒸发所带来的碳酸化感觉的下降，并且将有助于保持味道和功能，作为即使在打开之后碳酸饮料固有地具有的止渴饮料的功能。

公开(公告)号：US20120156351A1

公开(公告)日：2012-06-21

申请号：US13392459

申请日：2010-08-27

申请人： Toshio Miyazawa ,  Yasutaka Asai ,  Hirotoshi Yamaguchi ,  Takashi Uesugi ,  Shuichi Muranishi

发明人： Toshio Miyazawa ,  Yasutaka Asai ,  Hirotoshi Yamaguchi ,  Takashi Uesugi ,  Shuichi Muranishi

IPC分类号： A23L1/22 ,  A23L1/236 ,  A23L2/60

CPC分类号： A23L2/56 ,  A23F5/243 ,  A23L2/60 ,  A23L19/18 ,  A23L27/30 ,  A23L27/31 ,  A23L27/36 ,  A23L27/37 ,  A23L27/86 ,  A23L27/88 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/2482 ,  A23V2250/2132 ,  A23V2250/262 ,  A23V2250/264 ,  A23V2250/242

摘要： A taste improver which is capable of effectively suppressing unpleasant bitter taste, harsh taste, and astringent taste peculiar to high intensity sweeteners without changing original flavor and taste of food and of reproducing taste intensity and a flavor profile by using the high intensity sweeteners, which are equal to those attained by using sugars such as sucrose.It is possible to improve the unpleasant aftertastes of a high intensity sweetener and to reproduce taste intensity and a flavor profile which are equal to those attained by using sugars such as sucrose by adding the taste improver for high intensity sweetener, characterized by containing (A), (B), and (C), and further (D) and/or (E), to a beverage or food containing the high intensity sweetener: (A) spilanthol, or an extract or essential oil of a plant containing spilanthol; (B) quinic acid or a composition containing quinic acid; (C) vanilla polyphenol or a composition containing vanilla polyphenol; (D) green tea polyphenol or a composition containing green tea polyphenol; and (E) rosaceous plant polyphenol or a composition containing rosaceous plant polyphenol.

摘要翻译： 一种味道改良剂，其能够有效地抑制高强度甜味剂特有的令人不快的苦味，粗糙的味道和涩味，而不会改变食品的原始风味和味道，并且通过使用高强度甜味剂可以再现味道强度和风味特征， 等于通过使用蔗糖如蔗糖获得的那些。 通过添加高强度甜味剂的味觉改良剂，可以改善高强度甜味剂的令人不愉快的余味并且再现味道强度和风味特征，其等同于通过使用糖如蔗糖获得的味道特征，其特征在于含有（A） （B）和（C），以及（D）和/或（E））包含高强度甜味剂的饮料或食品：（A）稀释剂或含有稀释剂的植物的提取物或精油; （B）奎尼酸或含有奎尼酸的组合物; （C）香草多酚或含有香草多酚的组合物; （D）绿茶多酚或含有绿茶多酚的组合物; 和（E）玫瑰果植物多酚或含有玫瑰果植物多酚的组合物。

公开(公告)号：US20060062813A1

公开(公告)日：2006-03-23

申请号：US10517804

申请日：2003-04-09

申请人： Kenji Adachi ,  Shuichi Muranishi ,  Susumu Kiyohara ,  Yuya Sekiguchi ,  Hideki Masuda

发明人： Kenji Adachi ,  Shuichi Muranishi ,  Susumu Kiyohara ,  Yuya Sekiguchi ,  Hideki Masuda

IPC分类号： A61K8/02 ,  A23G3/00

CPC分类号： A23L27/11 ,  A23L2/02 ,  A23L2/44 ,  A23L2/56 ,  A23L3/3472 ,  A23L27/13 ,  A23L27/2024 ,  A23L27/2026 ,  A23L27/2028 ,  A23L27/204 ,  A23L27/29 ,  A23L27/70 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/214 ,  A23V2250/21

摘要： A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and soon. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

摘要翻译： 一种风味变质抑制剂，其包含通过用水，有机极性溶剂或它们的混合物提取当归keiskei，鳄梨，决明子，车前草，山楂，发酵茶叶或半发酵茶叶获得的提取物; 和柠檬醛或含柠檬醛的产品的劣化气味抑制剂。 通过将上述风味劣化抑制剂添加到食品，饮料或口腔护理产品中，可以抑制容易受到光，热，氧的影响的风味的劣化。 特别地，由于光的劣化可以获得显着的抑制作用。 通过将上述劣化气味抑制剂与手性或含柠檬醛的产物混合，可以有效地抑制由于时间或加热引起的变质气味（由对甲酚和对甲基苯乙酮引起）的产生。

公开(公告)号：US08945646B2

公开(公告)日：2015-02-03

申请号：US13575823

申请日：2010-01-29

申请人： Kenji Adachi ,  Tsuyoshi Arima ,  Shuichi Muranishi

发明人： Kenji Adachi ,  Tsuyoshi Arima ,  Shuichi Muranishi

IPC分类号： A23L1/222 ,  A23L1/30 ,  A23L2/52 ,  A23L2/56 ,  A61K31/352 ,  C07D311/30

CPC分类号： A23L1/3002 ,  A23L2/52 ,  A23L2/56 ,  A23L27/13 ,  A23L33/105 ,  A61K31/352 ,  C07D311/30

摘要： There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

摘要翻译： 提供了一种制造便宜，高度安全，高度稳定，通用的多甲氧基黄酮的方法，其可以用于食品中并且容易地并入多种药物制剂中，其中一次通过可以从其它成分中分离出大量的聚甲氧基黄酮 在柑橘皮油中，以及其使用方法。 从柑橘植物果皮油制造聚甲氧基黄酮的方法包括通过蒸馏除去柑橘植物果皮油中的挥发性成分以获得蒸馏残渣的步骤，用薄膜真空蒸馏装置蒸馏残余物的步骤以获得馏分， 用乙醇水溶液提取级分以获得提取物的步骤，以及在除去精制提取物中的不溶性油之后使活性炭与提取物接触的步骤，作为制备随时间高度稳定的聚甲氧基黄酮的方法 并降低残留农药含量。

公开(公告)号：US20120301596A1

公开(公告)日：2012-11-29

申请号：US13575823

申请日：2010-01-29

申请人： Kenji Adachi ,  Tsuyoshi Arima ,  Shuichi Muranishi

发明人： Kenji Adachi ,  Tsuyoshi Arima ,  Shuichi Muranishi

IPC分类号： C07D311/30 ,  A23D9/00 ,  A23L1/28

CPC分类号： A23L1/3002 ,  A23L2/52 ,  A23L2/56 ,  A23L27/13 ,  A23L33/105 ,  A61K31/352 ,  C07D311/30

摘要： There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

摘要翻译： 提供了一种制造便宜，高度安全，高度稳定，通用的多甲氧基黄酮的方法，其可以用于食品中并且容易地并入多种药物制剂中，其中一次通过可以从其它成分中分离出大量的聚甲氧基黄酮 在柑橘皮油中，以及其使用方法。 从柑橘植物果皮油制造聚甲氧基黄酮的方法包括通过蒸馏除去柑橘植物果皮油中的挥发性成分以获得蒸馏残渣的步骤，用薄膜真空蒸馏装置蒸馏残余物的步骤以获得馏分， 用乙醇水溶液提取级分以获得提取物的步骤，以及在除去精制提取物中的不溶性油之后使活性炭与提取物接触的步骤，作为制备随时间高度稳定的聚甲氧基黄酮的方法 并降低残留农药含量。