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1. 发明专利

JP2011223997A Alcohol-containing seasoning and method for making the same 有权
标题翻译：含有酒精的季节及其制备方法
公开(公告)号：JP2011223997A
公开(公告)日：2011-11-10
申请号：JP2011074925
申请日：2011-03-30
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： HOSOKAWA DAISUKE , MITSUTA HIROYUKI , ITO KOICHI
IPC分类号： A23L27/23
摘要： PROBLEM TO BE SOLVED: To provide an alcohol-containing seasoning highly containing a tasty nucleotide.SOLUTION: The alcohol-containing seasoning to which the tasty nucleotide itself is not added has a tasty nucleotide content of 60 mg/l or more based on the 13.5% of alcohol. The method for making the alcohol-containing seasoning uses sake cake enzyme processed liquid obtained by enzymatically processed including nuclease processing and next adenyl acid deaminase processing of the sake cake. It is possible to add richness and Umami to a raw material adding to effects such as reduction and masking of uncomfortable smell of conventional ones.
摘要翻译：要解决的问题：提供高度含有美味核苷酸的含醇调味料。
解决方案：不加入美味核苷酸本身的含酒精调味料基于13.5％的酒精具有60mg / l以上的美味核苷酸含量。制造含酒精调味料的方法使用通过酶处理得到的澄清饼酶处理液，包括核酸酶处理和下一次酸洗脱酸酶处理。可以增加丰富度和Umami，以增加诸如减少和掩盖常规的不舒适气味的效果。版权所有（C）2012，JPO＆INPIT

2. 发明专利

JP2010233460A Method for treating food material, and material for inhibiting aldehyde generation 审中-公开
标题翻译：食品材料的处理方法和抑制二氢生成的材料
公开(公告)号：JP2010233460A
公开(公告)日：2010-10-21
申请号：JP2009082159
申请日：2009-03-30
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： OKAMURA ATSUHITO , NAGASHIMA MARI , TAKAKURA YUTAKA , HOSOKAWA DAISUKE
IPC分类号： A23L17/00 , A23L5/20 , A23L13/00
摘要： PROBLEM TO BE SOLVED: To provide a technology easy to apply to cooking of meat or fish and shellfish, and inhibiting or masking unpleasant odor of meat or fish and shellfish.
SOLUTION: A method for treating a food material includes bringing malted rice refined sake or malted rice sweet sake into contact with meat or fish and shellfish so as to inhibit aldehyde generation, and decrease or mask unpleasant odor of the meat or fish and shellfish. A material for inhibiting aldehyde generation to be used in the method for treating a food material and containing malted rice refined sake or malted rice sweet sake is also provided.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种易于应用于烹饪肉类或鱼类和贝类的技术，以及抑制或掩蔽肉类或鱼类和贝类的令人不快的气味。解决方案：用于处理食物的方法包括使麦芽米酒或麦芽甜酒与肉或鱼和贝类接触以抑制醛的产生，并减少或掩盖肉或鱼的不愉快的气味，以及贝类。还提供了一种用于抑制生成食物的方法中用于处理食物材料并含有麦芽汁精制酒或麦芽甜酒的材料。版权所有（C）2011，JPO＆INPIT

3. 发明专利

JP2009273401A Barley shochu and method for producing the same 有权
标题翻译： BARLEY SHOCHU及其制造方法
公开(公告)号：JP2009273401A
公开(公告)日：2009-11-26
申请号：JP2008127270
申请日：2008-05-14
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： UCHIKI MASATO , GOSHI KOHEI , ISHIHARA TOSHIKO , OTSUKI TATSUYA
IPC分类号： C12G3/12
摘要： PROBLEM TO BE SOLVED: To provide a barley Shochu (Japanese distilled spirit) that has a sweet fragrance to bring up the image of barley, is refreshingly drinkable, has neither a heavy nor strong taste, does not have a weak taste even if diluted with water or warm water, namely a comfortable liquor quality, and to provide a method for producing the same.
SOLUTION: The barley Shochu comprises only barley substantially as a main raw material and has a vanillin content of 0.2-0.5 mg/L and a furfural content of not more than 15 mg/L. The barley Shochu comprises only barley substantially as a main raw material and has a vanillin content of 0.2-0.5 mg/L, a 4-vinylguaiacol of 0-1.0 mg/L, and a furfural content of 3-15 mg/L. The method for producing barley Shochu includes carrying out a distillation step at 6.13×10
4 Pa to 9.20×10
4 Pa.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种具有甜蜜香味的大麦烧酒（日本蒸馏酒），以提高大麦的形象，是令人耳目一新的饮料，既没有沉重也没有强烈的味道，甚至没有弱的味道甚至如果用水或温水稀释，即舒适的酒质，并提供其制备方法。
解决方案：大麦烧酒仅以大麦为主要原料，且香草醛含量为0.2-0.5mg / L，糠醛含量不超过15mg / L。大麦烧酒仅以大麦为主要原料，香草醛含量为0.2-0.5mg / L，4-乙烯愈创木酚为0-1.0mg / L，糠醛含量为3-15mg / L。用于生产大麦烧酒的方法包括进行6.13×10 SP 3至9.20×10 4 SP SP的蒸馏步骤。版权所有（C）2010，JPO＆INPIT

4. 发明专利

JP2008048695A Method for manufacturing brewage, hard liquor or sparkling liquor 有权
标题翻译：制造布料，硬液体或泡沫液的方法
公开(公告)号：JP2008048695A
公开(公告)日：2008-03-06
申请号：JP2006230040
申请日：2006-08-28
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： KURIYAMA KENICHI , KAKIMOTO NAOHIRO
IPC分类号： C12G3/02 , C12G1/00 , C12G3/12
摘要： PROBLEM TO BE SOLVED: To provide a method for manufacturing brewage, hard liquor or sparkling liquor with a high content of ethyl 2-methylbutyrate by using a specific yeast. SOLUTION: The invention relates to the method for manufacturing brewage, hard liquor or sparkling liquor containing more than 20 μg/L of the ethyl 2-methylbutyrate, by using starchy raw material and/or glucidic material as raw materials, wherein the yeast belonging to genus Brettanomyces/ genus Dekkera are used. Yeasts belonging to genus Brettanomyces bruxellensis/Dekkera bruxellensis are preferable and various liquors with more than 200 μg/L of high ethyl 2-methylbutyrate content are produced. Liquor with sweet and fruity flavor is produced by the method. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供一种通过使用特定酵母制造具有高含量2-甲基丁酸乙酯的酿造液，硬液或起泡液的方法。解决方案：本发明涉及通过使用淀粉原料和/或糖浆作为原料制造含有20μg/ L以上2-甲基丁酸乙酯的酿造液，硬液或汽油的方法，其中使用属于Brettanomyces / Dekkera属的酵母。优选属于布鲁氏酵母属（Brettanomyces bruxellensis）/布氏杜克氏菌（Dekkera bruxellensis）的酵母，并且生产具有高于200μg/ L的2-甲基丁酸高乙酯含量的各种液体。通过该方法生产具有甜味和果香味的酒。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2008043215A Method for producing unrefined sake 有权
标题翻译：生产不加油的方法
公开(公告)号：JP2008043215A
公开(公告)日：2008-02-28
申请号：JP2006219403
申请日：2006-08-11
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： KAWASHIMA NORIYOSHI , YAMAUCHI SEISO , MITSUNAGA KENICHI , YAMAUCHI TORU
IPC分类号： C12G3/02
摘要： PROBLEM TO BE SOLVED: To provide a method for producing an unrefined sake, by which the particle size fraction of solid matters in the unrefined sake product is adjusted to a preferable range to give the unrefined sake having good appearance and good smooth palatability. SOLUTION: The method for producing the unrefined sake includes stirring the unrefined sake with an ultra high pressure homogenizer at a pressure of ≥20 MPa. The method for producing the unrefined sake is characterized by preferably stirring so that the particle size fraction of the solid matters in the unrefined sake is ≤100 μm, and the rate of the particle size fraction of ≤10μm is ≥50 w/w%. By the method, the unrefined sake much not giving a touch of alcohol, having a good aftertaste, and having a clear taste can be obtained. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：提供一种制造未精制的方法，通过该方法将未精制的清酒产品中的固体物质的粒度分数调节到优选的范围，以得到具有良好外观和良好的光滑适口性的未精制的清香。解决方案：制造未精制的方法包括用超高压均化器在≥20MPa的压力下搅拌未精制的清酒。其特征在于，优选进行搅拌，使未精制的固体成分的粒径分数≤100μm，粒径分数≤10μm的比率≥50w/ w％。通过该方法，可以获得不会产生醇的味道，具有良好的回味并且具有清晰味道的未精制的清香。版权所有（C）2008，JPO＆INPIT

6. 发明专利

JP2007267661A Method for filtration-treating malt vinegar, and beverage containing malt vinegar 审中-公开
标题翻译：用于过滤处理麦芽糖的方法，以及含有MALT VINEGAR的饮料
公开(公告)号：JP2007267661A
公开(公告)日：2007-10-18
申请号：JP2006096603
申请日：2006-03-31
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： MIZOBATA KAZUNARI , AKAGI TAKAOMI , MIYAZAKI NORIYUKI
IPC分类号： C12J1/00 , A23L2/38 , A23L2/52 , C12F3/10
摘要： PROBLEM TO BE SOLVED: To provide a method for filtration-treating malt vinegar for efficiently removing the precipitation of the same and a beverage containing the malt vinegar hardly forming the precipitate even on preserving for a long period. SOLUTION: This method for filtration-treating the malt vinegar is provided by adjusting the pH of the treating liquid at ≤3.2. The beverage containing the malt vinegar obtained by the above treating method is also provided. It is preferable to use the filtering material of a cell type filter or further a jointly used cylindrical filter. Then, it is possible to obtain the beverage containing the malt vinegar, hardly forming the precipitate even on preserving for a long period (e.g. at 20°C for 6 months of preservation). COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：待解决的问题：提供一种用于过滤处理麦芽醋的方法，用于有效地除去其沉淀物，以及即使长时间保存，也容易形成沉淀物的含麦芽醋的饮料。解决方案：通过将处理液的pH调节至≤3.2来提供这种麦芽醋过滤处理方法。还提供了含有通过上述处理方法获得的麦芽醋的饮料。优选使用电池式过滤器的过滤材料或另外使用联合使用的圆柱形过滤器。然后，即使长期保存（例如在20℃下保存6个月），也可以获得含有麦芽醋的饮料，几乎不形成沉淀物。版权所有（C）2008，JPO＆INPIT

7. 发明专利

JP2006280257A New sweet sakes and method for producing the same 有权
标题翻译：新甜菜酱及其生产方法
公开(公告)号：JP2006280257A
公开(公告)日：2006-10-19
申请号：JP2005103558
申请日：2005-03-31
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： MURAMATSU TOMOKO , TAKAKURA YUTAKA , HOSOKAWA DAISUKE
IPC分类号： C12G3/08
摘要： PROBLEM TO BE SOLVED: To obtain a sweet sake that is produced by an easily controllable process in a shorter period of time and has an excellent body and flavor and to provide a method for producing the same. SOLUTION: The new sweet sake is produced by saccharifying and aging malted rice as a raw material in an ethanol solution to give unrefined sake, saccharifying and aging rice for brewing sake as a raw material in an ethanol solution containing an enzyme agent to give an unrefined sake, blending the unrefined sakes, pressing and purifying the mixture. The method for producing the sweet sake comprises blending and pressing processes. The ratio of glucose in the whole saccharides in the sweet sake can be reduced. The sweet sake abundantly containing a nitrogen component and having a new taste different from the taste of a conventional sweet sake and excellent body and flavor is obtained. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：为了获得在更短的时间内通过易于控制的方法生产并具有优异的身体和风味并提供其制备方法的甜味。解决方案：新的甜酒是通过在乙醇溶液中糖化和老化麦芽米作为原料制备的，以制备未精制的清酒，将酿造酒的糖化和老化的水作为原料在含有酶试剂的乙醇溶液中给出一个未精炼的清酒，混合未精制的酒，压制和净化混合物。生产甜味的方法包括混合和压制方法。可以降低甜酒中的全糖中的葡萄糖的比例。获得了含有氮成分并且具有与常规甜酒的味道不同的新味道并且具有优异的身体和风味的甜味。版权所有（C）2007，JPO＆INPIT

8. 发明专利

JP2006187253A Tencha beverage 有权
标题翻译： TENCHA BEVERAGE
公开(公告)号：JP2006187253A
公开(公告)日：2006-07-20
申请号：JP2005002235
申请日：2005-01-07
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： ICHIMURA ATSUSHI , MIZOBATA KAZUNARI , MIYAZAKI NORIYUKI
IPC分类号： A23F3/18 , A23F3/16 , A23L2/38
摘要： PROBLEM TO BE SOLVED: To provide a tencha (sweet tea) beverage improved in sweetness peculiar to tencha without spoiling flavor inherent in the tencha, and particularly good when served with meal. SOLUTION: The tencha beverage contains extracted liquid obtained by extracting tencha tea leaves with 85-95°C hot water in an amount of ≥40 times as much as the amount of the tea leaves for 3-12 min, and extracted liquid obtained by extracting green tea leaves with 60-70°C hot water in an amount of ≥40 times as much as the amount of the green tea leaves for 3-10 minutes, or by extracting oolong tea leaves with 85-95°C hot water in an amount of ≥40 times as much as the amount of the oolong tea leaves for 3-12 minutes. The above-mentioned process results in producing the tencha beverage improved in sweetness so as to meet the demands in drink during meal and/or between meals, and particularly suit to drink with meal or packed lunch. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供一种改善tencha特有甜度的tencha（甜茶）饮料，而不破坏tencha固有的味道，特别适合用餐。解决方案：该茶饮料含有通过用85-95℃热水提取茶茶叶的茶提取液，其量为茶叶数量的40倍，3-12分钟，提取液通过用60-70℃的热水提取绿茶叶，其量为绿茶叶的量的≥40倍的3-10分钟，或者通过用85-95℃热提取乌龙茶叶获得水的量是乌龙茶叶的3〜12分钟的40倍。上述过程导致产生甜味饮料改善，以满足膳食期间和/或膳食之间的饮料需求，特别适合用餐或者午餐的饮料。版权所有（C）2006，JPO＆NCIPI

9. 发明专利

JP2006022058A Blood sugar level rise inhibitor 有权
标题翻译：血糖增加抑制剂
公开(公告)号：JP2006022058A
公开(公告)日：2006-01-26
申请号：JP2004202691
申请日：2004-07-09
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： MATSUDA HIDEKI , FUKUI YUTAKA , ISHIDA TAKEHIRO
IPC分类号： A61K36/06 , A23L1/22 , A23L1/30 , A23L2/38 , A23L2/52 , A61P3/10 , C12G3/08
摘要： PROBLEM TO BE SOLVED: To obtain a blood sugar level rise inhibitor that is orally taken/ingested daily and readily, has no adverse effect and is highly safe. SOLUTION: The blood sugar level rise inhibitor comprises syrup of sweet sake. The food, beverage or seasoning having inhibitory action on blood sugar level rise comprises the blood sugar level rise inhibitor. Boiled sweet sake may be cited as the representative example of the syrup of sweet sake. The blood sugar level rise inhibitor is orally taken/ingested and the blood sugar level rise inhibitor is usefully added to a food, a beverage or seasoning. COPYRIGHT: (C)2006,JPO&NCIPI

10. 发明专利

JP2005192473A Fruit juice-containing alcoholic beverage 审中-公开
标题翻译：果汁含酒精饮料
公开(公告)号：JP2005192473A
公开(公告)日：2005-07-21
申请号：JP2004001600
申请日：2004-01-07
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： TAGUMA KATSUHIKO
IPC分类号： C12G3/04
摘要： PROBLEM TO BE SOLVED: To provide a fruit juice-containing alcoholic beverage good in raw material fruit-derived flavor with more fruit juice feeling, and also giving refreshing feeling. SOLUTION: The fruit juice-containing alcoholic beverage has a pH of 2.7-3.8, wherein fructose accounts for 65 w/w% or greater of the total carbohydrate in this beverage. This beverage is 0.5-40 w/v% in fruit juice content and 3-12 v/v in alcohol concentration, containing two or more kinds of fruit-derived juice. Further, for example, for this alcoholic beverage, a carbonation treatment may be carried out, tasting material(s) may be added, thereby this beverage has fresh flavor inherent in fruits, enabling body(fruit juice feeling) and crispness(refreshing feeling) to be made compatible with each other. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供具有更多果汁感的原料水果味道的含果汁的含酒精饮料，并且还具有清爽的感觉。
解决方案：含果汁的含酒精饮料的pH为2.7-3.8，其中果糖占该饮料中总碳水化合物的65w / w％或更高。该饮料的果汁含量为0.5-40w / v％，酒精浓度为3-12v / v，含有两种或多种果汁。此外，例如，对于该酒精饮料，可以进行碳酸化处理，可以添加品尝材料，由此该饮料具有水果中固有的新鲜风味，使得身体（果汁感觉）和脆性（清爽感）相互兼容。版权所有（C）2005，JPO＆NCIPI

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