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1. 发明专利

JP2008263902A Coffee drink added with lower fatty acid 审中-公开
标题翻译：咖啡喝下降脂肪酸
公开(公告)号：JP2008263902A
公开(公告)日：2008-11-06
申请号：JP2007113636
申请日：2007-04-24
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： MIYAZAWA TOSHIO , ASAI YASUTAKA , MATSUMOTO KATSUYUKI , HAMAGUCHI TAKASHI , OSAWA NAOTO
IPC分类号： A23F5/24 , A23L27/00
摘要： PROBLEM TO BE SOLVED: To provide a material enhancing flavor of coffee drink itself and light and spreadable flavor through addition of a small amount thereof without influencing the taste and flavor of coffee drink, and to provide a new method for using the material for coffee drink. SOLUTION: A coffee drink flavoring composition enhanced in light and spreadable coffee flavor is prepared so as to add to coffee drink, lower fatty acid at concentration of 0.01-0.5 time of the detective threshold concentration. The addition of 0.01-2 mass% of the coffee drink flavoring composition enables to provide coffee drink which has strong and spreadable coffee flavor. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：通过添加少量咖啡饮料本身提供增加咖啡饮料风味的材料和轻度和可散布的风味，而不影响咖啡饮料的味道和风味，并提供使用该材料的新方法咖啡饮料。
解决方案：制备在轻质和可铺展的咖啡风味中增强的咖啡饮料调味组合物，以便将咖啡饮料，浓度为检测阈值浓度的0.01-0.5倍的低级脂肪酸加入。添加0.01-2质量％的咖啡饮料调味组合物能够提供具有强烈和可铺展咖啡风味的咖啡饮料。版权所有（C）2009，JPO＆INPIT

2. 发明专利

JP2008157729A Interaction measuring instrument and interaction measuring method 有权
标题翻译：相互作用测量仪器和相互作用测量方法
公开(公告)号：JP2008157729A
公开(公告)日：2008-07-10
申请号：JP2006346182
申请日：2006-12-22
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： MIYAZAWA TOSHIO , MATSUMOTO KATSUYUKI , HAMAGUCHI TAKASHI
IPC分类号： G01N1/00 , G01N30/88 , G01N33/00
摘要： PROBLEM TO BE SOLVED: To reduce the tendency of the sense of smell to be fatigued or self-adjusted through precise measurement on an interaction between smells. SOLUTION: This interaction measuring instrument is equipped with an unknown component supply means 60, a known component supply means 61, a third mixing part 62, and a small port 63. The supply means 61 comprises a concentration controller 1. The concentration controller 1 is equipped with a specimen gas flow-path 3, a dilute gas flow-path 4 joining the flow-path 3, a mixing part 6 provided downstream from a position 5 where the flow-path 4 joins the flow-path 3, and waste flow-paths 8 provided downstream from the mixing part 6 of the flow-path 3 while branching off at a branch point 7 where gas flows in at the flow rate of x L/min. With a flow controller 9 provided downstream from the branch point 7 of the flow-path 3, the flow rate of gas is controlled to x-y L/min while flow controllers 10 are provided in the waste flow-paths 8 to control the flow rate of gas to y L/min. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：通过精确测量气味之间的相互作用，减少嗅觉的疲劳或自我调节的倾向。解决方案：该相互作用测量仪器配备有未知部件供给装置60，已知部件供给装置61，第三混合部分62和小口63.供给装置61包括浓度控制器1.浓度控制器1配备有试样气体流路3，连接流路3的稀释气体流路4，设置在流路4与流路3连接的位置5的下游的混合部6，以及在流路3的混合部6下游配置的废液流路8，在气流以xL / min的流量流动的分支点7分支。通过在流路3的分支点7的下游设置有流量控制器9，将流量控制器10设置在废液流路8中，将气体的流量控制为xyL / min，控制流量气体至y L / min。版权所有（C）2008，JPO＆INPIT

3. 发明专利

JP2012110246A TASTE IMPROVER FOR MILK-ADDED TASTY BEVERAGE 审中-公开
公开(公告)号：JP2012110246A
公开(公告)日：2012-06-14
申请号：JP2010259689
申请日：2010-11-22
申请人： OGAWA & CO LTD
发明人： HAMAGUCHI TAKASHI , YASUMURO KENICHI , MURANISHI SHUICHI , ADACHI KENJI , HOFMANN THOMAS
IPC分类号： A23L27/20 , A23C9/156 , A23F3/16 , A23F5/14 , A23F5/24 , A23L2/38
摘要： PROBLEM TO BE SOLVED: To provide a taste improver enabling the inexpensive production of a milk-added tasty beverage having not only bitterness and astringency originally possessed by a tasty beverage but also rich flavor of the milk, providing good aftertaste of the milk and hardly causing precipitation without causing reduction of the bitterness and the astringency likely to the tasty beverage, sometimes occurring when the milk is added to the tasty beverage.SOLUTION: The taste improver for the milk-added tasty beverage comprises an ester of gallic acid represented by the formula (wherein, R is 1-12C alkyl).

4. 发明专利

JP2012217442A Bitter and astringent taste inhibitor for drink or food 有权
标题翻译：用于饮料或食品的BITTER和ASTRINGENT TASTE抑制剂
公开(公告)号：JP2012217442A
公开(公告)日：2012-11-12
申请号：JP2011090103
申请日：2011-04-14
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： HAMAGUCHI TAKASHI , YASUMURO KENICHI , MURANISHI SHUICHI , ADACHI KENJI , HOFMANN THOMAS
IPC分类号： A23L27/00 , A23F3/16 , A23F5/24 , A23G1/00 , A23G1/30 , A23L2/00
摘要： PROBLEM TO BE SOLVED: To provide a tea-leaf processed product which is a drink or food having reduced bitter and astringent taste, free from effect on the flavor even adding sufficient amount of catechins and theaflavins, and to provide drink or food in preferable form containing the tea-leaf processed product in a reduced cost.SOLUTION: There is provided the bitter and astringent taste inhibitor comprising casein phosphopeptide or sericin as an active component. The tea-leaf processed product is selected from bitter and astringent taste inhibitor-added tea-leaf extracts, suspensions, granules, and dried powders of the extract or suspension.
摘要翻译：要解决的问题：提供一种茶叶加工产品，其是具有降低的苦味和收敛味的饮料或食物，即使加入足够量的儿茶素和茶黄素也不影响风味，并提供饮料或食物以优选的形式含有茶叶加工产品，成本降低。提供了包含酪蛋白磷酸肽或丝胶蛋白作为活性成分的苦味和收敛味觉抑制剂。茶叶加工产品选自苦味和收敛剂抑制剂加入的茶叶提取物，悬浮液，颗粒和提取物或悬浮液的干燥粉末。版权所有（C）2013，JPO＆INPIT

5. 发明专利

JP2012110248A INHIBITOR OF BITTERNESS OR ASTRINGENCY AND METHOD FOR USING THE SAME 审中-公开
公开(公告)号：JP2012110248A
公开(公告)日：2012-06-14
申请号：JP2010259691
申请日：2010-11-22
申请人： OGAWA & CO LTD
发明人： HAMAGUCHI TAKASHI , YASUMURO KENICHI , MURANISHI SHUICHI , ADACHI KENJI , HOFMANN THOMAS
IPC分类号： A23L27/00 , A23F3/16 , A23F5/24 , A23G1/00 , A23G1/30 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide an inhibitor capable of effectively inhibiting the bitterness or astringency of a beverage or food containing a bitter or astringent component, and a method for using the inhibitor, simply and at a low cost.SOLUTION: The inhibitor of the bitterness or astringency of the beverage or food contains a polyamino acid obtained by polymerizing only an amino acid having the isoelectric point of 7.0-11.0 as a monomer, or a polyamino acid obtained by polymerizing only an amino acid having the isoelectric point of 5.0-6.5 as a monomer, or a mixture of both of the polyamino acids.

6. 发明专利

JP2012110247A METHOD FOR PRODUCING BEVERAGE OR FOOD HAVING REDUCED BITTERNESS OR ASTRINGENCY 审中-公开
公开(公告)号：JP2012110247A
公开(公告)日：2012-06-14
申请号：JP2010259690
申请日：2010-11-22
申请人： OGAWA & CO LTD
发明人： HAMAGUCHI TAKASHI , YASUMURO KENICHI , MURANISHI SHUICHI , ADACHI KENJI , HOFMANN THOMAS
IPC分类号： A23L27/00 , A23F3/16 , A23F5/24 , A23G1/00 , A23G1/30 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a simple method for producing a beverage or food having sufficiently reduced bitterness or astringency at a low cost.SOLUTION: The method for producing the beverage or food having the reduced bitterness or astringency includes the following steps 1 and 2: step 1: a step for allowing bitter or astringent components to bond with a polyamino acid by adding the polyamino acid obtained by polycondensing only a basic amino acid as a monomer by an amide bond, or a polyamino acid obtained by polycondensing only a neutral amino acid as a monomer by the amide bond, or a mixture of these polyamino acid to the beverage or food containing the bitter or astringent component; and step 2: a step for removing the bonded product of the bitter or astringent component with the polyamino acid formed in the step 1 from the beverage or food.

7. 发明专利

JP2009031138A Method for evaluating aroma development characteristic of perfume compound 有权
标题翻译：用于评价香料化合物的芳香族发酵特性的方法
公开(公告)号：JP2009031138A
公开(公告)日：2009-02-12
申请号：JP2007195814
申请日：2007-07-27
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： KUMAZAWA KENJI , ITOBE TAKAFUMI , NISHIMURA OSAMU , HAMAGUCHI TAKASHI , HIRANO YOSHINO
IPC分类号： G01N30/88 , A23G3/34 , A23G4/00 , A23L27/00 , C11B9/00 , G01N30/04 , G01N30/08 , G01N33/02 , G01N33/497
摘要： PROBLEM TO BE SOLVED: To provide a method for easily, objectively and efficiently evaluating an aroma development characteristic of perfume in an oral cavity. SOLUTION: In the evaluating method of an aroma development characteristic of perfume compound for food and drink, during eating and drinking food and drink containing perfume compound for developing aroma, aroma component in the eating and drinking period 0-t1 and aroma component in the eating and drinking period 0-t2 (t1 t2/t1 is positioned as a persistent perfume compound for developing long-term persistent aroma. COPYRIGHT: (C)2009,JPO&INPIT

8. 发明专利

JP2008263903A Method of reinforcing flavor of food or drink characterized by adding lower fatty acid, food or drink with flavor reinforced by this method, and flavor composite for such flavor 有权
标题翻译：通过加入较低脂肪酸，通过本方法增强的油脂的食物或饮料表示的加强食品或饮料的方法，以及用于这种方法的花生组合物
公开(公告)号：JP2008263903A
公开(公告)日：2008-11-06
申请号：JP2007113637
申请日：2007-04-24
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： MIYAZAWA TOSHIO , ASAI YASUTAKA , MATSUMOTO KATSUYUKI , HAMAGUCHI TAKASHI , OSAWA NAOTO
IPC分类号： A23L27/00 , A23C9/156 , A23F5/24 , A23L2/00
摘要： PROBLEM TO BE SOLVED: To provide a material which increases the graceful and spreading flavor of foods or drinks as well as their own flavor without affecting their original taste and flavor when added in a small amount, and to present a new use of lower fatty acid in foods or drinks. SOLUTION: A food or drink with increased graceful and spreading flavor is obtained by adding lower fatty acid to the final product in a concentration of 0.01-0.5 times the detectible concentration threshold value. Further, the flavor composition of a food or drink which contains lower fatty acid 10-500 times in concentration greater than the detectible concentration threshold value is obtained. By adding the composition, a food or drink with powerful and spreading flavor can be provided. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供一种增加食物或饮料的优雅和扩散的味道以及它们自己的风味的材料，而不会在少量添加时影响其原来的味道和味道，并提出新的用途食物或饮料中的低级脂肪酸。
解决方案：通过向最终产品中加入浓度为可检测浓度阈值的0.01-0.5倍的浓度，获得具有增加的优雅和散发风味的食物或饮料。此外，获得含有比可检测浓度阈值大10-500倍的低级脂肪酸的食品或饮料的风味组合物。通过添加组合物，可以提供具有强大和传播风味的食物或饮料。版权所有（C）2009，JPO＆INPIT

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