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1. 发明专利

JP2009291152A Food taste retaining agent of citrus fruit 有权
标题翻译： CITRUS果实食品保鲜剂
公开(公告)号：JP2009291152A
公开(公告)日：2009-12-17
申请号：JP2008149674
申请日：2008-06-06
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： MURASHIMA KENJI , ATSUTA HIROYUKI , OSHIMA SATOSHI
IPC分类号： A23B7/14 , A01F25/00
摘要： PROBLEM TO BE SOLVED: To provide an excellent food taste retaining agent for citrus fruits. SOLUTION: This food taste retaining agent comprises using an Artemisia capillaris extract obtained from Artemisia capillaris (scientific name, Artemisiacapillaris Thunb.), and, as a result, demonstrates excellent food taste retaining effect for citrus fruits. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：为柑橘类水果提供优良的食品味道保持剂。解决方案：该食品保鲜剂包括使用从青蒿（Artemisia capillaris）获得的青蒿提取物（Artemisia capillaris）（学名为Artemisiacapillaris Thunb。），结果证明了柑橘类水果具有优异的食用味道保留效果。版权所有（C）2010，JPO＆INPIT

2. 发明专利

JP2009040747A Antibacterial and antifungal composition 有权
标题翻译：抗真菌和抗菌成分
公开(公告)号：JP2009040747A
公开(公告)日：2009-02-26
申请号：JP2007209374
申请日：2007-08-10
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： MURASHIMA KENJI , OSHIMA SATOSHI
IPC分类号： A01N35/04 , A01N25/22 , A01N25/30 , A01N65/00 , A01P3/00 , A23L3/3499 , A23L3/3517
摘要： PROBLEM TO BE SOLVED: To provide an antibacterial and antifungal composition having excellent antibacterial property of capillin and storage stability in antibacterial and antifungal objects and damaging neither appearance nor flavor even when added to the antibacterial and antifungal objects.
SOLUTION: The antibacterial and antifungal composition keeping excellent antibacterial property of the capillin in antibacterial and antifungal objects and damaging neither appearance nor flavor of the antibacterial and antifungal objects is provided by adding a polyglycerol straight chain unsaturated fatty acid ester, a polyglycerol straight chain saturated fatty acid ester and a polyglycerol condensed ricinoleate ester to a mixture of the capillin with a fatty acid glyceryl.
COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供抗菌和抗真菌组合物，其抗菌和抗真菌物质具有极好的抗菌性能，并且在抗菌和抗真菌物质中具有储存稳定性，即使在加入到抗菌和抗真菌物质中也不会损害外观和风味。解决方案：通过加入聚甘油直链不饱和脂肪酸酯，聚甘油直链，提供抗菌和抗真菌物质，在抗菌和抗真菌物质中保持极好的抗菌和抗真菌物质的抗菌性能，并且不损害抗菌和抗真菌物质的外观和风味，链饱和脂肪酸酯和聚甘油缩合的蓖麻油酸酯与甘氨酸与脂肪酸甘油的混合物。版权所有（C）2009，JPO＆INPIT

3. 发明专利

JP2007119411A Method for stabilizing capillin 审中-公开
标题翻译：用于稳定CAPILIN的方法
公开(公告)号：JP2007119411A
公开(公告)日：2007-05-17
申请号：JP2005315391
申请日：2005-10-28
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： MURASHIMA KENJI , OSHIMA SATOSHI
IPC分类号： A01N35/04 , A01N25/22 , A23L3/3499
摘要： PROBLEM TO BE SOLVED: To provide a method for suppressing declining in antibacterial/antifungal effects that is caused by capillin volatilization in antibacterial/antifungal objects while retaining high antimicrobial effects inherent in capillin.
SOLUTION: In using capillin in food, cosmetics or general industrial products, etc. for the purpose of giving them antibacterial/antifungal effects, capillin and a cyclodextrin or its derivative are made to coexist in such objects, thereby enabling capilling decrease attributable to capillin volatilization in these objects to be suppressed without impairing high antimicrobial effects inherent in capillin, thus providing the method for maintaining its antibacterial/antifungal effects over a long period.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种抑制由抗菌/抗真菌物质中的青霉素挥发引起的抗细菌/抗真菌作用下降的方法，同时保持青霉素固有的高抗微生物作用。
解决方案：为了给予它们抗菌/抗真菌作用，在食品，化妆品或一般工业产品等中使用西林霉素，将青霉素和环糊精或其衍生物共存于这些物体中，从而使得能量减少可归因于在这些物质中的青霉素挥发被抑制而不损害毛霉素固有的高抗微生物作用，因此提供长期保持其抗菌/抗真菌作用的方法。版权所有（C）2007，JPO＆INPIT

4. 发明专利

JP2006042799A Decay preventing composition for vegetable, and vegetable 有权
标题翻译：防止蔬菜和蔬菜组合物的降解
公开(公告)号：JP2006042799A
公开(公告)日：2006-02-16
申请号：JP2005049249
申请日：2005-02-24
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： OSHIMA SATOSHI , MURASHIMA KENJI , FUJII YUKO
IPC分类号： A23B7/153
摘要： PROBLEM TO BE SOLVED: To provide a decay preventing composition suppressing production and proliferation of mold on vegetables and prolonging a decay suppressing period of vegetables, and to provide vegetables. SOLUTION: This decay preventing composition for vegetables contains capillin and polyphenol. It is preferred that the composition contains a surfactant with HLB8-20 and fatty acid glyceride. It is preferable that capillin of ≤2,000 ppm and the ratio of other components of capillin, polyphenol, surface active agent, and fatty acid glyceride is 1:(1-1,000):(1-1,000):(3-5,000) in the composition. It is suitable to select tannic acid for polyphenol. The vegetables treated with the composition are also provided. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：提供抑制蔬菜上的霉菌生长和增殖并延长蔬菜腐烂抑制期的防腐成分，并提供蔬菜。
解决方案：这种防腐蔬菜防腐组合物含有青霉素和多酚。优选组合物含有HLB8-20和脂肪酸甘油酯的表面活性剂。优选的是，在200ppm的青霉素和青霉素，多酚，表面活性剂和脂肪酸甘油酯的其它成分的比例为1：（1-1000）：（1-1000）：（3-5,000）组成。适用于选择多酚的单宁酸。还提供了用组合物处理的蔬菜。版权所有（C）2006，JPO＆NCIPI

5. 发明专利

JP2005341888A Food and drink 有权
标题翻译：饮食
公开(公告)号：JP2005341888A
公开(公告)日：2005-12-15
申请号：JP2004166510
申请日：2004-06-04
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： OSHIMA SATOSHI , MURASHIMA KENJI
IPC分类号： A23L2/62 , A23L2/42 , A23L3/3499
摘要： PROBLEM TO BE SOLVED: To provide caprin-containing food prolonging a period of suppressing decay/deterioration of food through improving stability of caprin, and to provide caprin-containing drink improved in caprin dispersibility in drink. SOLUTION: The food contains caprin, 5-50 pts. wt. of fatty acid glyceride, 1-50 pt(s). wt. of a surface active agent with HLB value of 8-20 and 1-25 pt(s). wt. of polyhydric alcohol. It is suitable that the fatty acid glyceride is a fatty acid glyceride of 8-12C fatty acid and glycerin, the surface active agent is a polyglyceryl fatty acid ester, and the polyhydric alcohol is glycerin. The food may be a beverage, and a container to fill the drink may be a container having an opening part and a freely opening and closing plug opening and closing the opening part. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：提供含有夹杂食物的食物，通过提高角蛋白的稳定性延长抑制食物的腐烂/变质的时间，并且提供在饮料中改进的卡布林分散性。
解决方案：食物含有5-50盎司角蛋白。重量。的脂肪酸甘油酯，1-50pt（s）。重量。的HLB值为8-20和1-25 pt（s）的表面活性剂。重量。的多元醇。脂肪酸甘油酯是8-12C脂肪酸和甘油的脂肪酸甘油酯，表面活性剂是聚甘油脂肪酸酯，多元醇是甘油是合适的。食品可以是饮料，并且用于填充饮料的容器可以是具有开口部和敞开和关闭开口部的自由开闭塞的容器。版权所有（C）2006，JPO＆NCIPI

6. 发明专利

JP2011078343A Carbonated beverage excellent in preservability 审中-公开
标题翻译：碳酸饮料优良的保鲜性
公开(公告)号：JP2011078343A
公开(公告)日：2011-04-21
申请号：JP2009232570
申请日：2009-10-06
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： MURASHIMA KENJI , OSHIMA SATOSHI
IPC分类号： A23L2/44 , A23L2/00
摘要： PROBLEM TO BE SOLVED: To provide carbonated beverage excellent in preservability by suppressing the proliferation or growth of contaminant in the carbonated beverage for microbial contamination of the carbonated beverage. SOLUTION: The carbonated beverage suppressed in decay and deterioration by contaminant is obtained by including an Artemisia capillaris extract obtained from Compositae Artemisia capillaris (scientific name: Artemisiacapillaris Thunb.) in carbonated beverage. The carbonated beverage preferably has a carbon dioxide partial pressure in a packaging container of not less than 98 kPa (20°C). COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：通过抑制碳酸饮料中的污染物的增殖或生长来提供碳酸饮料的微生物污染，从而提供优异的保存性的碳酸饮料。解决方案：通过在碳酸饮料中含有从菊苣（Artemisia capillaris）（学名：Artemisiacapillaris Thunb。）获得的青蒿提取物，获得了由于污染物而导致的腐烂抑制和劣化的碳酸饮料。碳酸饮料优选在包装容器中具有不低于98kPa（20℃）的二氧化碳分压。版权所有（C）2011，JPO＆INPIT

7. 发明专利

JP2010095508A Oleocellosis suppressant for citrus fruit 有权
标题翻译：橄榄油的油脂抑制剂
公开(公告)号：JP2010095508A
公开(公告)日：2010-04-30
申请号：JP2009026540
申请日：2009-02-06
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： MURASHIMA KENJI , YAMADA TAKESHI , ATSUTA HIROYUKI , OSHIMA SATOSHI
IPC分类号： A01N65/12 , A01N25/30 , A01P3/00
摘要： PROBLEM TO BE SOLVED: To provide an oleocellosis suppressant suppressing oleocellosis in citrus fruits which appears during storage or after shipment and largely lowers the commercial value of the affected fruits. SOLUTION: The oleocellosis suppressant includes 0.1-1.0 wt.% of the extract obtained from Kawarayomogi, a Compositae plant (botanical name: Artemisia capillaris Thunb.). The oleocellosis suppressant exhibits an excellent effect of suppressing oleocellosis for citrus fruits, when it is used for the fruits. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供在储存或装运后出现的柑橘类水果中抑制油质梭菌的油质肠杆菌抑制剂，并且大大降低了受影响果实的商业价值。解决方案：油质肠杆菌抑制剂包含0.1-1.0重量％的从Kawarayomogi（一种菊科植物（植物学名：Artemisia capillaris Thunb。）获得）的提取物。当它用于水果时，油质肠杆菌抑制剂表现出抑制柑橘类水果的油质病的优异效果。版权所有（C）2010，JPO＆INPIT

8. 发明专利

JP2005336087A Antibacterial and antifungal composition, and method for producing antibacterial and antifungal composition 有权
标题翻译：抗生素和抗真菌组合物，以及生产抗菌和抗真菌组合物的方法
公开(公告)号：JP2005336087A
公开(公告)日：2005-12-08
申请号：JP2004155890
申请日：2004-05-26
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： OSHIMA SATOSHI , MURASHIMA KENJI
IPC分类号： A23L2/44 , A01N25/04 , A01N25/22 , A01N25/30 , A01N35/04 , A01N65/00 , A23L3/3481 , A23L3/3517
摘要： PROBLEM TO BE SOLVED: To provide an antibacterial and antifungal composition having improved stability of capillin having antibacterial and antifungal activities; and to provide a method for producing the composition. SOLUTION: The antibacterial and antifungal composition contains the capillin and a glyceride of a fatty acid. The composition preferably contains a surfactant having 8-20 HLB value and a polyhydric alcohol besides them, and, more preferably, the composition contains 5-50 pts. wt. glyceride of the fatty acid, 1-50 pts. wt. surfactant having 8-20 HLB value and 1-25 pts. wt. polyhydric alcohol. The antibacterial and antifungal composition is produced through a capillin-dissolving step for dissolving the capillin in the glyceride of the fatty acid, an emulsion-preparing step for mixing the surfactant having the 8-20 HLB value with the polyhydric alcohol, carried out separately from the capillin-dissolving step, and a step for mixing the products obtained by both the steps. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供具有抗菌和抗真菌活性的具有改进的capillin稳定性的抗菌和抗真菌组合物; 并提供一种制备该组合物的方法。解决方案：抗菌和抗真菌组合物含有青霉素和脂肪酸的甘油酯。组合物优选含有除了它们之外具有8-20HBB值的表面活性剂和多元醇，更优选地，组合物含有5-50个点。重量。甘油酯的脂肪酸，1-50点。重量。具有8-20个HLB值和1-25个点的表面活性剂。重量。多元醇。通过将毛霉素溶解在脂肪酸的甘油酯中的毛霉素溶解步骤制备抗菌和抗真菌组合物，将具有8-20HBB值的表面活性剂与多元醇混合的乳液制备步骤，其与所述卷曲西林溶解步骤，以及用于混合通过两个步骤获得的产物的步骤。版权所有（C）2006，JPO＆NCIPI

9. 发明专利

JP2014015422A Cosmetic composition 审中-公开
标题翻译：化妆品组合物
公开(公告)号：JP2014015422A
公开(公告)日：2014-01-30
申请号：JP2012154485
申请日：2012-07-10
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： MURASHIMA KENJI , OSHIMA SATOSHI
IPC分类号： A61K8/97 , A61K8/34 , A61K8/37 , A61Q19/00
摘要： PROBLEM TO BE SOLVED: To provide a cosmetic composition preventing putrefaction and microbial contamination without formulating an antiseptic agent.SOLUTION: By containing the following (A) to (D): (A) an extract obtained by removing an essential oil component from an extract extracted with a lower alcohol and/or water from a clove (Myrtaceae, a flower bud of Syzygium aromaticum) or an extract extracted with a lower alcohol and/or water from a clove with an essential oil component being beforehand removed; (B) an extract extracted with lower alcohol and/or water from Artemisia capillaris flower (Asteraceae, a capitulum of Chrysanthemum pallasianum); (C) a monoglyceride of an aliphatic acid having a carbon number of 8 to 12; and (D) polyol, a cosmetic composition can be given excellent antibacterial and antifungal properties.
摘要翻译：要解决的问题：提供防止腐败和微生物污染的化妆品组合物，而不配制防腐剂。溶液：通过含有以下（A）至（D）：（A）通过从提取物中除去精油成分获得的提取物用丁香（Myrtaceae，蔷薇花芽）的低级醇和/或水萃取，或者用预先除去精油成分的丁香提取的提取物的低级醇和/或水提取物; （B）从青蒿花（菊科，白花菊）的低级醇和/或水提取的提取物; （C）碳数为8〜12的脂肪酸的单酸甘油酯; 和（D）多元醇，化妆品组合物可以具有优异的抗菌和抗真菌性能。

10. 发明专利

JP2011139637A Food excellent in preservability 审中-公开
标题翻译：食品保质优
公开(公告)号：JP2011139637A
公开(公告)日：2011-07-21
申请号：JP2010000350
申请日：2010-01-05
申请人： Sakamoto Yakuhin Kogyo Co Ltd , 阪本薬品工業株式会社
发明人： MURASHIMA KENJI , OSHIMA SATOSHI
IPC分类号： A23L3/3472 , A23L19/10
摘要： PROBLEM TO BE SOLVED: To provide food excellent in preservability by suppressing microbial contamination in food of pH 5.5 or higher which conventional preservatives are hard to suppress. SOLUTION: Food having high growth inhibitory effect with respect to microbes without causing the deterioration of palatability by intentionally lowering pH of food can be provided by including an Artemisia capillaris extract obtained from Compositae Artemisia capillaris (scientific name: Artemisiacapillaris Thunb.) in food, wherein a period until decay and deterioration occur can be extended. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：通过抑制常规防腐剂难以抑制的pH5.5或更高的食品中的微生物污染物来提供保存性优异的食品。解决方案：可以通过包括从菊苣（Artemisia capillaris）（学名：Artemisiacapillaris Thunb。）获得的青蒿提取物（Artemisia capillaris）（学名：Artemisiacapillaris Thunb。））提供了通过有意降低食物pH而不引起适口性降低的对微生物具有高生长抑制效果的食品食品，其中直到衰变和变质发生的时期可以延长。版权所有（C）2011，JPO＆INPIT

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