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1. 发明专利

JP2007238515A Hair cosmetic 审中-公开
标题翻译：头发化妆品
公开(公告)号：JP2007238515A
公开(公告)日：2007-09-20
申请号：JP2006064255
申请日：2006-03-09
申请人： Mandom Corp , Pharma Foods International Co Ltd , 株式会社ファーマフーズ , 株式会社マンダム
发明人： KUZUHARA AKIO , TSUJINO YOSHIO , YOSHIDA YOSHIHIRO , KIKKO RYUICHI
IPC分类号： A61K8/64 , A61Q5/00 , A61Q5/02 , A61Q5/12
摘要： PROBLEM TO BE SOLVED: To provide a hair cosmetic excellent in ameliorating effect on elasticity, texture, and gloss of hair without imparting sticky or starchy feeling and excellent in damage repairing effect of hair.
SOLUTION: The invention relates to the hair cosmetic comprising hydrolysis product of albumen obtained in the following steps of hydrolyzing the albumen by using papain, heating the product reaction liquid at 65-75°C, and then hydrolyzing with a protease at least one selected from a group comprising trypsin, a protease originated from genus Bacillus bacteria, a protease originated from Aspergillus fungus and bromelain, and hydrolyzing the product with a peptidase.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种改善头发弹性，质地和光泽效果的头发化妆品，而不会赋予头发粘性或淀粉感和优异的损伤修复效果。解决方案：本发明涉及包含以下步骤获得的白蛋白的水解产物，所述水解产物通过使用木瓜蛋白酶水解蛋白，在65-75℃下加热产物反应液，然后至少用蛋白酶水解选自包含胰蛋白酶，源自芽孢杆菌属细菌的蛋白酶，源自真菌和菠萝蛋白酶的蛋白酶，并用肽酶水解产物的组。版权所有（C）2007，JPO＆INPIT

2. 发明专利

JP2008072968A Drink for preventing heat stroke 审中-公开
标题翻译：饮用以防止热潮
公开(公告)号：JP2008072968A
公开(公告)日：2008-04-03
申请号：JP2006256687
申请日：2006-09-22
申请人： Pharma Foods International Co Ltd , 株式会社ファーマフーズ
发明人： SUGA MINAKO , YOSHIDA YOSHIHIRO , NAKAI SEIICHI
IPC分类号： A23L1/30 , A23L1/305 , A23L2/52 , A61K38/00 , A61P7/00 , A61P7/08
摘要： PROBLEM TO BE SOLVED: To provide a drink capable of actively preventing heat stroke and suppressing increase in the temperature of the deep-body part.
SOLUTION: The drink contains as active ingredient an albumen peptide which is obtained by subjecting albumen to hydrolysis. It is preferable that albumen peptide of 100-1,000 mg be contained in a drink of 500 ml. The albumen peptide is obtained preferably by hydrolyzing albumen, by using at least one kind of enzyme selected from among papain, trypsin, protease derived from Aspergillus oryzae, protease derived from Bacillus bacterium and peptidase derived from Rhizopus filamentous bacterium.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供能够主动防止热冲击并抑制深体部的温度升高的饮料。饮料含有作为活性成分的白蛋白肽，其通过使蛋白水解而得到。优选在500ml的饮料中含有100-1000mg的白蛋白肽。通过使用选自木瓜蛋白酶，胰蛋白酶，来自米曲霉的蛋白酶，来自芽孢杆菌属细菌的蛋白酶和源自丝状菌的肽酶中的至少一种酶，优选通过水解蛋白来获得白蛋白肽。版权所有（C）2008，JPO＆INPIT

3. 发明专利

JP2005336067A Taste improving peptide and method for producing the same 审中-公开
标题翻译：改进肽的改性剂及其生产方法
公开(公告)号：JP2005336067A
公开(公告)日：2005-12-08
申请号：JP2004154205
申请日：2004-05-25
申请人： Pharma Foods International Co Ltd , 株式会社ファーマフーズ
发明人： KIKKO RYUICHI , AZUMAGUCHI SHINJI , YOSHIDA YOSHIHIRO
IPC分类号： A23L5/20 , A23J3/34 , C07K14/465 , C12P21/06 , C12R1/66 , A23L1/015
摘要： PROBLEM TO BE SOLVED: To obtain a taste improving material for reducing bad tastes such as bitterness, harsh taste, etc., contained in a beverage and to provide a method for producing the same.
SOLUTION: Egg white is enzymatically hydrolyzed to give a peptide as an effective taste-improving component, which is added to a beverage. Preferably the molecular weight distribution of the peptide is ≥70 mass% of a part having 200-20,000 molecular weight. Any one of papain, ficin, bromelain and protease derived from Aspergillus oryjae is used as the hydrolase and the peptide having the objective molecular weight distribution is obtained by controlling an enzyme concentration and a hydrolysis time.
COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：获得用于减少饮料中所含的不良口味如苦味，粗糙味道等的味道改善材料，并提供其制备方法。解决方案：将蛋白酶水解，得到肽作为有效的味道改善成分，将其加入到饮料中。优选地，肽的分子量分布为分子量为200-20,000的部分的≥70质量％。使用木瓜蛋白酶，蓖麻油素，菠萝蛋白酶和衍生自曲霉的蛋白酶中的任一种作为水解酶，通过控制酶浓度和水解时间获得具有目标分子量分布的肽。版权所有（C）2006，JPO＆NCIPI

4. 发明专利

JP2007151427A Albumen hydrolyzate richly containing cysteine, and food and drink containing the same 审中-公开
标题翻译：含有椰子油的含水甘油酯和含有它们的食物和饮料
公开(公告)号：JP2007151427A
公开(公告)日：2007-06-21
申请号：JP2005348547
申请日：2005-12-01
申请人： Pharma Foods International Co Ltd , 株式会社ファーマフーズ
发明人： YOSHIDA YOSHIHIRO , KIKKO RYUICHI , YOUGAI SATOKO , OKAMOTO KANA
IPC分类号： A23L1/32 , A23J3/34 , A23L1/30 , A23L1/305 , A23L2/52
摘要： PROBLEM TO BE SOLVED: To provide an albumen hydrolyzate richly containing cysteine comprising albumen familiar as food, as raw material, having a higher cysteine content than that of ordinary albumen, and usable as a supply source for the cysteine; and to provide food and drink containing the albumen hydrolyzate richly containing cysteine.
SOLUTION: The albumen hydrolyzate richly containing cysteine is obtained by hydrolyzing albumen using papain followed by heating reaction liquid at 65-75°C, hydrolyzing the reaction liquid using at least one kind of protein hydrolyzate enzyme selected from the group comprising trypsin, genus bacillus bacteria-originated protease, Aspergillus filamentous fungus-originated protease and bromelain, and further hydrolyzing the liquid using peptidase followed by heating the hydrolyzed liquid at 75-120°C to eliminate insoluble parts from the liquid so as to contain ≥4.5 wt.% of the cysteine as an amino acid composition per protein.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种含有半胱氨酸的蛋白水解产物，其包含作为原料熟悉的作为食品的白蛋白，其具有比普通白蛋白更高的半胱氨酸含量，并且可用作半胱氨酸的供应源; 并提供含有含有半胱氨酸的白蛋白水解物的食物和饮料。解决方案：通过使用木瓜蛋白酶水解白蛋白，然后在65-75℃下加热反应液，得到含有半胱氨酸的蛋白水解产物，使用至少一种选自以下的蛋白质水解酶水解反应液：胰蛋白酶，芽孢杆菌属细菌起始蛋白酶，丝状真菌起源蛋白酶和菠萝蛋白酶，并使用肽酶进一步水解液体，然后在75-120℃下加热水解液体，以从液体中除去不溶性部分，从而含有≥4.5wt。半胱氨酸的百分比为每个蛋白质的氨基酸组成。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2007063236A Composition for improving quality of sleep 审中-公开
标题翻译：用于改善睡眠质量的组合物
公开(公告)号：JP2007063236A
公开(公告)日：2007-03-15
申请号：JP2005255104
申请日：2005-09-02
申请人： Pharma Foods International Co Ltd , 株式会社ファーマフーズ
发明人： YOSHIDA YOSHIHIRO , HORIE KENJI , ISHIWATARI TAKAYUKI , YOSHIKAWA SHIYOUKO , ARAI JUNICHIRO , KIN BUSAKU
IPC分类号： A61K31/197 , A23L1/305 , A61P25/20
摘要： PROBLEM TO BE SOLVED: To provide a composition for improving the quality of sleep wherein food materials are employed to obtain good taste in no anxiety of excessive ingestion and the quality of sleep can be improved by ingestion of the composition at the bed time.
SOLUTION: The composition for improving the quality of sleep includes γ-aminobutyric acid. In other words, the composition for improving the quality of sleep includes γ-aminobutyric acid, as an active ingredient, that has the action to promote the deep sleep by lowering the deep bodily temperature with the intake at bed time. Further, the sleep quality improving composition can be used in food and beverage.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种用于提高睡眠质量的组合物，其中使用食物材料以获得良好的味道而不会过度摄取焦虑，并且可以通过在床位摄取组合物来改善睡眠质量。解决方案：用于改善睡眠质量的组合物包括γ-氨基丁酸。换句话说，用于提高睡眠质量的组合物包括γ-氨基丁酸作为活性成分，其具有通过在睡眠时间通过摄入量降低深度身体温度来促进深度睡眠的作用。此外，睡眠质量改善组合物可用于食品和饮料。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2006050931A Keeping quality-improving agent for food 审中-公开
标题翻译：保持质量改进食品代理
公开(公告)号：JP2006050931A
公开(公告)日：2006-02-23
申请号：JP2004234012
申请日：2004-08-11
申请人： Mc Foodtech Kk , Mcフードテック株式会社 , Pharma Foods International Co Ltd , 株式会社ファーマフーズ
发明人： RI PEIRI , OHATA KENICHI , YOSHIDA YOSHIHIRO , KIKKO RYUICHI , ADAHAM MOHAMED ABDO , AZUMAGUCHI SHINJI
IPC分类号： A23L3/3526 , A23L3/3508 , A23L3/3517
摘要： PROBLEM TO BE SOLVED: To provide a keeping quality-improving agent for food comprising food material or natural material, having high safety, having an excellently antibacterial property against gram-positive bacteria, gram-negative bacteria and true fungi, slightly reduced in antibacterial activity via heating sterilization, and exerting no influence on the taste and flavor of food.
SOLUTION: The keeping quality-improving agent for food totally contains 0.01-4 pts.mass of at least one emulsifier selected from a group comprising glycerine fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and polyoxyethylene sorbitan fatty acid ester as an active ingredient based on 1 pts.mass of egg-albumen peptide.
COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供包含食品材料或天然材料的食品的保持质量改进剂，具有高安全性，对革兰氏阳性细菌，革兰氏阴性细菌和真菌具有极好的抗菌性，略微降低通过加热灭菌处理抗菌活性，对食物的味道和味道没有影响。解决方案：用于食品的保持质量改进剂总共含有0.01-4重量份的至少一种选自甘油脂肪酸酯，蔗糖脂肪酸酯，脱水山梨糖醇脂肪酸酯，丙二醇脂肪酸的乳化剂酯和聚氧乙烯脱水山梨糖醇脂肪酸酯作为活性成分，基于1盎司蛋清蛋白肽。版权所有（C）2006，JPO＆NCIPI

7. 发明专利

JP2005245270A Low-acid fermented food, method for producing the same, and acidity suppressant used for production of the low-acid fermented food 有权
标题翻译：低酸发酵食品，其生产方法和用于生产低酸发酵食品的酸度抑制剂
公开(公告)号：JP2005245270A
公开(公告)日：2005-09-15
申请号：JP2004058670
申请日：2004-03-03
申请人： Pharma Foods International Co Ltd , 株式会社ファーマフーズ
发明人： YOSHIDA YOSHIHIRO , TSUDA SEIYA , AZUMAGUCHI SHINJI , KIKKO RYUICHI , KIN BUSAKU
IPC分类号： A23L1/00 , A23B7/10 , A23L1/015
摘要： PROBLEM TO BE SOLVED: To provide low-acid fermented food so made as to suppress rise in acidity caused by organic-acid fermentation of organic-acid fermentative bacteria without losing flavor and delicious taste peculiar to the fermented food: to provide a method for producing the low-acid fermented food: and to provide an acidity suppressant used for production of the low-acid fermented food.
SOLUTION: The low-acid fermented food having an acid degree of ≤1 is obtained by adding ≥0.02 mass% of γ-aminobutyric acid and ≥0.06 mass% of polysaccharide to raw material before or during fermentation so as to carry out fermentation and aging. It is desirable that ≥40 mg of the γ-aminobutyric acid and ≥120 mg of the polysaccharide are contained in 100 g of the fermented food. The polysaccharide comprises at least one kind selected from dextrin, starch, processed starch, sparingly digestible dextrin and dietary fiber.
COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供低酸发酵食品，以抑制有机酸发酵细菌的有机酸发酵引起的酸度升高，而不会损失发酵食品特有的风味和美味：提供一种制造低酸发酵食品的方法：提供用于生产低酸发酵食品的酸度抑制剂。解决方案：通过在发酵前后加入≥0.02质量％的γ-氨基丁酸和≥0.06质量％的多糖至原料，得到酸度≤1的低酸发酵食品，以进行发酵和老化。优选在100g发酵食品中含有≥40mg的γ-氨基丁酸和≥120mg的多糖。多糖包括选自糊精，淀粉，加工淀粉，微量消化的糊精和膳食纤维中的至少一种。版权所有（C）2005，JPO＆NCIPI

8. 发明专利

JP2006273850A Suppression composition for lactic acid value elevation in blood, and food and drink comprising same 审中-公开
标题翻译：血液中酸性酸值升高的抑制组合物，以及包含其中的食物和饮料
公开(公告)号：JP2006273850A
公开(公告)日：2006-10-12
申请号：JP2006056962
申请日：2006-03-02
申请人： Pharma Foods International Co Ltd , 株式会社ファーマフーズ
发明人： YOSHIDA YOSHIHIRO , KIKKO RYUICHI , YOUGAI SATOKO , SUGA MINAKO , HORIE KENJI
IPC分类号： A61K38/00 , A23L1/305 , A61K31/197 , A61K35/54 , A61P1/14 , A61P3/00 , A61P3/02 , A61P21/00
摘要： PROBLEM TO BE SOLVED: To provide a suppression composition for lactic acid value elevation in blood comprising an egg derived ingredient which is available at low price and has abundant dietary experience as an available component and which can perform suppression/relaxation of muscle fatigue and can prevent the lowering of exercise performance and to provide a food and a drink comprising it.
SOLUTION: The active component of the suppression composition for lactic acid value elevation in blood comprises the egg white peptide obtained by hydrolyzing egg white. In the egg white peptide, the area of the portion having the molecular weight of at least 100 and not more than 10,000 preferably accounts for at least 60% of the total area for protein, peptide and amino acids in the molecular weight distribution by gel filtration chromatography. In addition, the white peptide is preferably obtained by hydrolyzing egg white using at least one protein hydrolase selected from papain, ficin, bromelain, trypsin, chymotrypsin, Aspergillus koji mold originating protease, Bacillus bacteria originating protease, and Rhizopus mold originating peptidase.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种血液中乳酸值升高的抑制组合物，其包含可以低价购买并且具有丰富的饮食经验作为可用成分并且可以进行肌肉疲劳的抑制/松弛的蛋衍生成分并且可以防止运动性能的降低和提供包含它的食物和饮料。解决方案：血液中乳酸值升高的抑制组合物的活性成分包括通过水解蛋白而获得的蛋白肽。在蛋白肽中，分子量至少为100且不超过10,000的部分的面积优选占蛋白质，肽和氨基酸在通过凝胶过滤的分子量分布中的总面积的至少60％色谱法。此外，优选通过使用选自木瓜蛋白酶，蓖麻毒素，菠萝蛋白酶，胰蛋白酶，胰凝乳蛋白酶，曲霉曲霉起始蛋白酶，起源于芽孢杆菌的蛋白酶和起源于根霉菌的霉菌霉素的至少一种蛋白质水解酶水解蛋白来获得白色肽。版权所有（C）2007，JPO＆INPIT

9. 发明专利

JP2007006853A Method for improving taste quality of food and drink containing cacao mass, cocoa cake or cocoa powder, and taste quality improved food and drink 审中-公开
标题翻译：用于改善食品和饮料的食品质量的方法，包括CACAO MASS，COCOA CAKE或COCOA粉末，以及改善食品和饮料的质量
公开(公告)号：JP2007006853A
公开(公告)日：2007-01-18
申请号：JP2005194764
申请日：2005-07-04
申请人： Ezaki Glico Co Ltd , Pharma Foods International Co Ltd , 株式会社ファーマフーズ , 江崎グリコ株式会社
发明人： FUJITA NAOHIRO , KITAMURA KOJI , NAKAMURA HIROYASU , YOSHIDA YOSHIHIRO , AZUMAGUCHI SHINJI
IPC分类号： A23G1/00 , A23G1/30 , A23L27/00 , A23L27/21
摘要： PROBLEM TO BE SOLVED: To provide a method for increasing palatability through improving taste quality of bitter taste and acid taste which become a problem in food and drink such as chocolate containing a raw material derived from cacao, and to provide chocolate increased in palatability.
SOLUTION: This method for improving the taste quality of food and drink or chocolate comprises adding ≥0.05 mass% of γ-aminobutyric acid (GABA), based on mass of food and drink or chocolate dough, to food and drink or chocolate dough containing at least cacao mass, cocoa cake or cocoa powder. Taste quality improved food and drink or taste quality improved chocolate improved in taste quality by the method is also provided.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：提供一种通过改善苦味和酸味的味道质量来提高适口性的方法，这在食品和饮料中是问题，例如含有可可原料的巧克力，并且提供增加的巧克力适口性。解决方案：用于改善食品和饮料或巧克力的味道质量的方法包括将≥0.05质量％的γ-氨基丁酸（GABA）以食物和饮料或巧克力面团的质量添加到食品和饮料或巧克力中面团至少包含可可块，可可饼或可可粉。口味质量改善了食物和饮料或口味质量，改善了巧克力，通过该方法提高了口感质量。版权所有（C）2007，JPO＆INPIT

10. 发明专利

JP2006273733A Mental fatigue ameliorating composition 审中-公开
标题翻译：精神疲劳调理组合物
公开(公告)号：JP2006273733A
公开(公告)日：2006-10-12
申请号：JP2005093335
申请日：2005-03-28
申请人： Pharma Foods International Co Ltd , 株式会社ファーマフーズ
发明人： HORIE KENJI , YOSHIDA YOSHIHIRO , YAMAGUCHI CHO
IPC分类号： A61K31/197 , A23L1/305 , A61P25/18 , A61P43/00
摘要： PROBLEM TO BE SOLVED: To provide a mental fatigue ameliorating composition which can relieve/inhibit a feeling of exhaustion and mental fatigue with the use of γ-aminobutyric acid, enables daily continuous intake, and is safe and inexpensive.
SOLUTION: The mental fatigue ameliorating composition contains γ-aminobutyric acid. In other words, this mental fatigue ameliorating composition has, as an active ingredient, γ-aminobutyric acid which acts to inhibit the rise in the concentration of internal serotonin reported as a mental fatigue substance. Further, this mental fatigue ameliorating composition can be used in food and drink.
COPYRIGHT: (C)2007,JPO&INPIT

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